Its just about Autumn, a few more days and it will be official! I think I can feel justified in breaking out the Pumpkin recipes now! Don't you? Its the pumpkin time of year.
You might think that this is an odd type of a pasta sauce, but pumpkin is one of those flavors that goes beautifully in sauces like this one and with pasta. It also makes beautiful savory soups, etc. Its not just for pies, muffins and breads!
And the good news is that this recipe uses very simple ingredients. Store cupboard ingredients. There is no need to go out and hunt down a pumpkin, cook and puree it. You can use tinned pureed pumpkin which works very well.
You could use any pureed winter squash for that matter. All have a beautiful flavor and consistency that works very well in a sauce such as this one.
If you are worried about using up the remainder of the tinned pumpkin there are plenty of ways to use it up if you don't want to freeze it. Here are a few:
Just a few store-cupboard ingredients. If you have a well-stocked larder you are never very far from having this delicious sauce to serve with hot pasta.
1 TBS butter
1/2 (15-ounce/420g) tin of crushed or diced tomatoes
I use salted butter. It is the only kind of butter I keep in my kitchen. I don't really feel that it is all that necessary to keep both salted and unsalted. It is always very easy to cut back on the salt in any recipe to make up for it.
You can easily freeze the leftover bits of the tinned pumpkin and tomatoes in air tight freezer containers, ready to use in other recipes. That is what I do.
Heavy cream is the same as whipping cream.
You will want to serve this sauce on a pasta that will cup and hold the sauce. Anything with a shape similar to what I have used here today will work beautifully.
HOW TO MAKE PUMPKIN PASTA SAUCE
You will be surprised at just how easy this is and how quickly it comes together. Its worth it to have a well stocked larder if sauces like this are the result!
Place the butter into a small bowl and nuke for 15 to 20 seconds in the microwave until melted.
Transfer this mixture to a heavy bottomed saucepan. Cook over medium low heat until heated through and the flavors have begun to meld together. This will take about 10 minutes or so. Stir occasionally.
Taste and adjust seasoning as required. Whisk in the cream and heat through.
While your sauce is cooking, cook your pasta according to the package directions until al dente. Drain, reserving a bit of the pasta cooking water.
If your sauce is too thick, you can thin it with a bit of the pasta water.
Ladle the hot sauce over the cooked pasta and sprinkle with some Parmesan cheese if desired.
This sauce will keep very well in the refrigerator for up to three days. Store in a tightly covered container. You can also freeze it for up to six months.
Divide any leftovers into freezer containers, seal tightly, label and freeze.
This sauce is also very delicious when used to make a tasty Vegetarian lasagna. Simply layer it in a baking dish with a filling of ricotta, egg, and parmesan cheese, as well as some grated mozzarella and taleggio cheeses. You can also add a layer of a tasty bechamel to the top and in the middle. Delicious!
I was really pleased with how delicious this simple sauce was. I had my doubts but I just threw them to the wind and went with the flow, with excellent results.
Simple ingredients put together in the most delicious way. Don't let the simplicity of this sauce put you off or make you think that its too simple to be delicious. Its fabulous!
I love pasta and could eat it and be very happy with it all on it's own, but a delicious sauce makes it all the better. Here are a couple of my favorites!
BUTTER ROASTED TOMATO SAUCE - This is one of my favorite pasta sauces. It is amazing what you can come up with using so few ingredients. It is rich and delicious and very simple to make. Its quite fabulous!
BOLOGNESE SAUCE - Again, this is a really good sauce. It is the result of years of experimentation and trial, honing what was the best part of this sauce and the best part of that, and combining the best parts to make one very delicious Bolognese sauce! Great as is spooned over pasta or used in a pasta bake.
Yield: 4 servings
Author: Marie Rayner
Pumpkin Pasta Sauce Recipe
Cook time: 20 MinTotal time: 20 Min
A rich, thick, creamy and delicious pasta sauce made from ingredients you probably have in your larder right now!
Ingredients
1 TBS butter
1/2 (15-ounce/420g) tin of crushed or diced tomatoes
Transfer this mixture to a heavy bottomed saucepan. Cook over medium low heat until heated through and the flavors have begun to meld together. This will take about 10 minutes or so. Stir occasionally.
Taste and adjust seasoning as required. Whisk in the cream and heat through.
While your sauce is cooking, cook your pasta according to the package directions until al dente. Drain, reserving a bit of the pasta cooking water.
If your sauce is too thick, you can thin it with a bit of the pasta water.
Ladle the hot sauce over the cooked pasta and sprinkle with some Parmesan cheese if desired.
Notes
The sauce may be kept in the refrigerator in an airtight container for up to three days.
This sauce may also be frozen successfully, in an airtight container for up to six months.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I can assure you this was quite delicious and not at all like baby food, but to each their own. Generally speaking, I don't offer an opinion on something unless I have actually tried it. Perhaps you should do the same?
OK fair enough, next time I put my two cents in I will first make the recipe. I often comment on sites that use Disqus like Serious Eats, they are a tough crowd over there who don't mind the more "out of the box" comments. I do like and make a version of those english muffin pizzas you featured recently, which are a great time saver. I add just a smidgen of cream to the tomato sauce topping.
Sorry, you got me right out of bed this morning and I was a bit grumpy. My apologies. I do welcome comments such as the one you made above re the English Muffin Pizzas. Although you had not done the ones I posted, you did offer a positive addition that might make them taste even better! That I love, as I am always open to constructive criticism, that doesn't really come across as criticism if that makes sense? Calling my sauce bland and baby food like just rankled me a bit because it is anything but, however, looking at your comment with fresh eyes it is not as negative as I thought this morning when I first saw it and for that, as I said, I do apologize for my response. Fresh herbs and cheese would be an excellent addition, although to be honest, it was quite tasty just as is! xo
AnnieMcG here. Mmmm! This looks luscious! Pumpkin or winter squash with sage is such a typical and delicious Italian combination! Adding the tomatoes adds that bit of acidity to balance flavors! I'll be having this with a bit of leftover baked chicken on the side! This would be excellent over gnocchi or spaetzle too! Another winner!
I'm happy to see a healthy plant-based recipe. This is very rich in nutrients, especially vitamin A and lycopene. With whole wheat pasta and a green salad, it would also be a very high fiber meal. I'll definitely try it, tho perhaps with roasted butternut squash rather than pumpkin. By the way, I have just made Marie's bolognese pasta sauce for dinner tonight (but with ground turkey) and it is excellent. Highly recommend.
I do think roasted squash would taste even better and may give that a go the next time around! Thank you for your suggestion! I am so pleased you enjoyed the Bolognese sauce! I prefer it with ground turkey as well, as I am not overly fuss about ground beef! xo
Thanks for stopping by. I love to hear from you so do not be shy!
BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF: Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.
Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.
Thanks so much for your understanding! I appreciate you!
If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Its all here in this delicious book! To find out more just click on the photo of the book above!
If You Like What You See
If you like what you see and wish to donate to help pay for butter, sugar, eggs and whatnot, every little bit is appreciated. Thanks!
Translate
This is a book I wrote several years ago, published by Passageway Press. I am incredibly proud of this accomplishment. It is now out of print, but you can still find used copies for sale here and there. If you have a copy of it, hang onto it because they are very rare.
Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
A third of my life was spent living in the UK. I learned to love the people, the country and the cuisine. I have always been an Anglophile. You will find plenty of traditional British recipes here in my English Kitchen. There are lots of North American recipes also, but then again, I am a Canadian by birth. I like to think of my page as a happy mix of both. If you are looking for something and cannot find it, don't be afraid to ask! I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks.
Pumpkin is such a bland flavor, I would add more cheese and mixed fresh herbs to this. As it stands it appears too similar to baby food for my taste.
ReplyDeleteI can assure you this was quite delicious and not at all like baby food, but to each their own. Generally speaking, I don't offer an opinion on something unless I have actually tried it. Perhaps you should do the same?
DeleteOK fair enough, next time I put my two cents in I will first make the recipe. I often comment on sites that use Disqus like Serious Eats, they are a tough crowd over there who don't mind the more "out of the box" comments. I do like and make a version of those english muffin pizzas you featured recently, which are a great time saver. I add just a smidgen of cream to the tomato sauce topping.
DeleteSorry, you got me right out of bed this morning and I was a bit grumpy. My apologies. I do welcome comments such as the one you made above re the English Muffin Pizzas. Although you had not done the ones I posted, you did offer a positive addition that might make them taste even better! That I love, as I am always open to constructive criticism, that doesn't really come across as criticism if that makes sense? Calling my sauce bland and baby food like just rankled me a bit because it is anything but, however, looking at your comment with fresh eyes it is not as negative as I thought this morning when I first saw it and for that, as I said, I do apologize for my response. Fresh herbs and cheese would be an excellent addition, although to be honest, it was quite tasty just as is! xo
DeleteAnnieMcG here. Mmmm! This looks luscious! Pumpkin or winter squash with sage is such a typical and delicious Italian combination! Adding the tomatoes adds that bit of acidity to balance flavors! I'll be having this with a bit of leftover baked chicken on the side! This would be excellent over gnocchi or spaetzle too! Another winner!
ReplyDeleteThanks Annie, it was quite delicious if I don't say so myself. Thanks for your lovely comment. I hope you enjoy it! xo
DeleteI'm happy to see a healthy plant-based recipe. This is very rich in nutrients, especially vitamin A and lycopene. With whole wheat pasta and a green salad, it would also be a very high fiber meal. I'll definitely try it, tho perhaps with roasted butternut squash rather than pumpkin. By the way, I have just made Marie's bolognese pasta sauce for dinner tonight (but with ground turkey) and it is excellent. Highly recommend.
ReplyDeleteI do think roasted squash would taste even better and may give that a go the next time around! Thank you for your suggestion! I am so pleased you enjoyed the Bolognese sauce! I prefer it with ground turkey as well, as I am not overly fuss about ground beef! xo
Delete