Recipe: Creamy Pumpkin Marinara

I am all for the pumpkin craze that happens every fall. In fact, I use pumpkin year round in things like quesadillas, muffins and waffles for the kids. It’s so nutritious and easy to use. I had to share this recipe we made for dinner last night because it was such a creative way to utilize the vegetable. Although it has a touch a cinnamon and a dash of maple, it’s very savory. It’s time to cosy up and enjoy a bowl of pasta with creamy pumpkin marinara! Recipe adapted from cookieandkate.com.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• ½ teaspoon salt, divided
• 2 cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• 1 can (15 ounces) diced or crushed tomatoes
• 1 can (15 ounces) pumpkin purée
• 1 to 2 teaspoons balsamic vinegar
• 1/2 cup heavy cream
• splash of maple syrup, to taste
• Freshly ground black pepper
• Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)

INSTRUCTIONS

1. Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion and ¼ teaspoon of the salt. Cook, stirring often, until the onions are very tender, 6 to 8 minutes.
2. Add the garlic, oregano, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
3. Carefully transfer the mixture to your blender. Add heavy cream and vinegar.
4. Season generously with freshly ground black pepper and additional salt (I usually add another ¼ teaspoon salt). For a more luxurious sauce, add a tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.
5. Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.