Description
A rich and hearty vegetarian Bolognese sauce made with creamy pumpkin puree, perfect for comforting weeknight dinners.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
- Pasta of choice (e.g., spaghetti or fettuccine)
- Parmesan cheese for serving (optional)
Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat. Add onion, garlic, carrot, and celery; sauté for 5-7 minutes until softened.
- Stir in pumpkin puree and cook for 2 minutes.
- Add crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Cook pasta according to package instructions. Drain and mix into the Pumpkin Bolognese sauce. Serve warm with grated Parmesan cheese, if desired.
Notes
This dish pairs nicely with crusty bread or a fresh salad. Store leftovers in an airtight container for up to four days, or freeze for up to three months.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg