Pumpkin Pasta Sauce {Healthy + Easy}

Pumpkin Pasta Sauce is a healthy, easy Fall dinner recipe. It’s cozy savory comfort food that combines pumpkin and tomato into one harmonious sauce.  Serve over your favorite pasta or as a topping to spaghetti squash in order to make this meal Whole30 and Paleo. This sauce is also gluten, dairy, soy and sugar free. 

Pumpkin Spaghetti Sauce

I’m a huge fan of the combination of pumpkin and tomato in a savory sauce! The pumpkin adds so much dimension and depth of flavor and it’s of course a must when jumping into Fall! For another fantastic savory pumpkin recipe be sure to make my Paleo Pumpkin Chili.

This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.

Whole30 Pasta Sauce

If you are looking for a compliant Whole30 Pasta Sauce to use on top of zucchini noodles or spaghetti squash look no further! This tomato pumpkin pasta sauce is perfect for fall and brings that element of comfort food to a healthy dish! This sauce recipe is completely Whole30 compliant so all you need to complete the meal is your choice of veggies to pour the sauce over and you are all set!

How To Store and Reheat Whole30 Spaghetti Sauce

• I recommend only cooking enough pasta to eat immediately.
• You can make the sauce ahead or store any leftover sauce in the fridge for four days in an air-tight container.
• Reheat sauce by transferring it from your storage container to a medium-large saucepan over medium-low heat until warmed through then serve.

More Healthy Pumpkin Recipes:

• Paleo Pumpkin Chili
• Pumpkin Breakfast Cookies
• Paleo Pumpkin Bars
• Paleo Pumpkin Protein Muffins
• Paleo Pumpkin Spice Coffee Creamer

Pin this recipe for later!

Did you enjoy this recipe?

I’d love for you to give it a star rating ★ below and leave a comment.

Don’t want to miss a thing?
Sign up here to have recipes and cooking tips sent right to your inbox!

Pumpkin Pasta Sauce

★★★★★ 5 from 2 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 meals 1x
• Category: Lunch & Dinner
• Method: Stove Top
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Pumpkin Pasta Sauce is a healthy, easy Fall dinner recipe. It’s cozy savory comfort food that combines pumpkin and tomato into one harmonious sauce.  Serve over your favorite pasta or as a topping to spaghetti squash in order to make this meal Whole30 and Paleo. This sauce is also gluten, dairy, soy and sugar free. 

---

Ingredients

Scale 1x2x3x

• 2 Tablespoons avocado oil or bacon fat, divided
• 1 large yellow onion, diced
• 4 cloves garlic, roughly chopped
• 1 pound ground beef
• 8 ounces dried spaghetti pasta (this is my favorite gluten free spaghetti)
• 24 ounces strained tomatoes without salt
• 2/3 cup pumpkin puree
• 2 teaspoons unrefined sea salt
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon smoked paprika
• (optional) flat leaf parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Begin boiling a large post of water to cook the pasta in with a teaspoon of salt (and no oil). *The water will be heating up to a boil when you start the rest of the dish and below will specify when to add your noodles to cook.
2. In a large deep sided skillet or saucepan over medium heat add 1 Tablespoon of avocado oil. Once the oil is heated, add the onions with a pinch of salt and pepper and saute for five minutes until translucent.
3. Add the garlic and saute another two minutes.
4. To a blender, add the strained tomatoes, pumpkin puree, sauted onions and garlic, salt, oregano, black pepper and smoked paprika. Blend until smooth.
5. In the same large skillet, add the remaining 1 Tablespoon of avocado oil and cook the ground beef until fully cooked through.
6. While the meat cooks, add your pasta to the boiling water and cook the noodles as directed on their package.
7. Once the meat is cooked through pour the blender sauce over the meat and heat through.
8. Drain the pasta immediately once cooked and toss into the sauce in the skillet.
9. Serve immediately topped with parsley (and/or parmesan if not eating Whole30, Paleo or Dairy Free).

---

Notes

*In place of pasta you can use zucchini noodles or spaghetti squash to make this meal Whole30 or Paleo.

*If you plan to have leftovers, only cook enough pasta to eat right away and reserve some of the sauce for leftovers.

*The Pumpkin Pasta Sauce will keep in the fridge for 4 days.

Keywords: pumpkin pasta sauce, paleo spaghetti, whole30 spaghetti sauce,

Recipe Card powered by