As comforting as mac & cheese, but packed with seasonal veg!
Sticking with the seasonal recipes, this pumpkin marinara sauce is a beautifully creamy and packed with both nutrients and flavour.
I made it as a pasta sauce, adding sausages and topping with pine nuts and parsley but you can use in so many different dishes...
A pizza topping, with shredded chicken
A sauce for meatballs
Thin it out with a bit more stock to make a soup
A dip for veggies, crisp breads or mozzarella sticks
Know Your Pumpkins
If you make this recipe, please be sure to use a medium sized pumpkin from the fruit & veg section of the supermarket, NOT the massive jack o’lantern type of pumpkins used for Halloween carving. They are not nice to eat!
If you don't want the faff of roasting the pumpkin yourself (although it's really very easy) you could use canned pumpkin purée instead. I just prefer to make mine from scratch as fresh usually means more nutrients.
This recipe can be stored in the fridge for up to 4 days or frozen for up to a month. Just defrost and reheat thoroughly when you’re ready to use the rest.
If you try the recipe, please tag me on Instagram - @feedingtheirfutures - I’d love to see how it went down with your family!