Renny's Recipes: Pumpkin Pasta Sauce

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You know, I've gotta say that there are some people in my life that don't believe that pumpkin goes with everything.

Don't be one of those people. Those people are sad.

Pumpkin goes with everything. I really love finding new dishes and sprucing them up with pumpkin!

This week I made one amazing lasagna. It was vegetarian, and easily vegan. I will blog about it next week. First though, I need to blog about the sauce I used. Because it was fall, so I definitely had pumpkin in that pasta sauce. No regrets. I am probably also going to make spaghetti and use this pumpkin pasta sauce, because it is amazing.

Also, it is so easy to make, and you can make a lot at once and then can it and store it and use it again and again. So whatever pasta dish you have planned, you can throw some of this pumpkin pasta sauce on it.

Vitamin A everyone. Pumpkin, tomato, garlic, and Vitamin A everywhere.

There is truly nothing better.

So, here is how you make Pumpkin Pasta Sauce. Then, you can can it. Then you can save it. Then you can use it again and again in all your dishes that require sauce. Pumpkin sauce guys. It will change your life.

Pumpkin Pasta Sauce
Ingredients:
1 15 oz can canned pumpkin
1/2 cup vegetable broth or water
2 TBSP olive oil
1 small can tomato paste
3 Roma tomatoes, diced
1/4 yellow onion, diced
1 TBSP garlic
2 tsp salt
2 tsp pepper
1 1/2 tsp Italian seasoning

Directions:
Add all ingredients to a pot over medium heat. 
Stirring occasionally bring to a simmer and heat for about ten minutes to let the flavor of the seasoning get well incorporated.

You can use immediately and store any unused sauce in the refrigerator for a week. Or you can can it and use it when you'd like. For canning directions, use the directions for canning found in this post.