Smoky Pumpkin Marinara Sauce
A rich tomato and pumpkin marinara with basil, chilli, and a subtle smoky flavour. A quick vegan sauce that's perfect for pasta, bread dipping, vegetables, or comforting autumn meals.
Equipment
- Measuring cups
- Measuring spoons
- medium saucepan
- Wooden spoon
Ingredients
- 1 teaspoon Extra-Virgin Olive Oil
- 1/4 cup Red Onion chopped
- 1 clove Garlic grated
- 15 ounces Tomato Sauce
- 1/2 cup Pumpkin Purée
- 1 teaspoon Dried Basil
- 1/4 teaspoon Liquid Smoke
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1 teaspoon Chili Powder mild to medium
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat.
- Add the red onion and garlic and cook for about 3 minutes until softened and fragrant.
- Stir in the tomato sauce, pumpkin purée, dried basil, liquid smoke, sea salt, black pepper, and chili powder.
- Reduce the heat to low.
- Cover and simmer for 10 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve warm over pasta or as a dipping sauce for bread.
Notes & Wine Advice
Serving Suggestions
Toss the sauce with al dente pasta and finish with fresh basil and nutritional yeast or Parmesan. It also works well with roasted vegetables, baked potatoes, breadsticks, or crusty bread for dipping.Recipe Notes
Pumpkin purée naturally thickens the marinara and softens the acidity of the tomato sauce. Liquid smoke is concentrated, so the small amount in the recipe is enough to provide a noticeable smoky flavour without overpowering the tomatoes and basil.Variations
Add red pepper flakes or cayenne for additional heat. Fresh basil can replace dried basil for a brighter flavour. For an even richer sauce, stir in a tablespoon of almond butter or a small splash of nondairy cream.Storage
Allow leftover marinara to cool before transferring it to an airtight container. Refrigerate for up to four days. Reheat gently in a saucepan, stirring occasionally. The sauce can also be frozen in individual portions for up to two months.Wine Advice
A medium-bodied Chianti pairs naturally with the tomato and herb flavours. A smooth Tempranillo is another good choice and complements the smoky character of the sauce.Nutrition values
Serving: 1 serving | Calories: 60 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0 g | Sodium: 690 mg | Sugar: 5 g