Pumpkin Marinara Pasta

Bowl of spaghetti with pumpkin marinara garnished with fresh parsley next to a fork and blue patterned napkin.

5 from 1 vote

Flavorful 30-minute Pumpkin Marinara Pasta is easy to make with pantry ingredients. The sweet and creamy pumpkin balances the acidity of the tomatoes. It's a celebration of seasonal flavors!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Pasta

Cuisine: Fusion, Italian, Mediterranean

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings: people

Calories: 567kcal

Author: Amy Katz

Ingredients

12-16 ounces pasta (gluten-free, if needed)
1 Tablespoon extra virgin olive oil
1 small onion diced small
3 cloves garlic minced
28 ounces canned crushed tomatoes
15 ounces canned pumpkin puree (NOT pumpkin pie filling)
1 teaspoon Italian seasoning
1 bay leaf
¼ teaspoon crushed red pepper flakes (or to taste)
salt and pepper to taste
fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Prepare the pasta according to the package directions. Drain and set aside.
12-16 ounces pasta
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat.
1 Tablespoon extra virgin olive oil
Add the onion and saute until soft and slightly translucent.
1 small onion
Add the garlic and saute about 30 more seconds, or until fragrant.
3 cloves garlic
Next add the tomatoes, pumpkin puree, Italian seasoning, bay leaf, and crushed red pepper.
28 ounces canned crushed tomatoes, 15 ounces canned pumpkin puree, 1 teaspoon Italian seasoning, 1 bay leaf, ¼ teaspoon crushed red pepper flakes
Stir to combine and allow to come up to a low boil.
Reduce the heat and simmer, stirring occasionally, for about 15 minutes or until the sauce is thick and heated through.
Taste and add salt and pepper, as needed.
salt and pepper
Toss with the cooked pasta and garnish with fresh parsley, if using.
fresh parsley

Video

Notes

Pasta: Any shape of pasta can be used in this recipe. I chose gluten-free spaghetti, but short pasta such as penne will work well, too.

Italian seasoning: If you don't have this blend on hand, use oregano, basil, or a mixture of the two.

Storing: Leftover pasta can be refrigerated in an airtight container for up to 3 days. The sauce may also be stored separately or frozen for up to 3 months. Defrost in the refrigerator overnight.

Nutrition