Description
Rich pumpkin and tomato flavors meld in a creamy, slow-simmered sauce with tender mushrooms and aromatic herbs adding depth. Finished with coconut milk, it’s perfect atop spaghetti, polenta, or zucchini ribbons.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 carrot grated
- 1 celery stalk chopped
- 200 g mushrooms chopped
- 400 g pumpkin puree
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1/4 tsp ground nutmeg
- 1 cup vegetable broth
- 1/2 cup coconut milk
- salt to taste
- pepper to taste
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion, carrot, and celery and cook until softened, about 5 minutes.
- Stir in the garlic and mushrooms and cook until the mushrooms release their liquid.
- Add the tomato paste, oregano, basil, smoked paprika, and nutmeg, stirring to coat the vegetables evenly.
- Pour in the pumpkin puree, crushed tomatoes, and vegetable broth, then stir to combine.
- Bring to a gentle simmer, reduce heat to low, cover, and slow-simmer for 30 minutes, stirring occasionally.
- Stir in the coconut milk, season with salt and pepper, and simmer for an additional 5 minutes.
- Remove from heat, let the sauce rest for a few minutes, then serve over your favorite pasta or grains.
Notes
- This sauce is delicious over al dente spaghetti, polenta, or spiralized zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To freeze, let cool completely and portion into freezer-safe containers for up to 3 months.
- For extra richness, substitute half the coconut milk with cashew cream.