This tomato pumpkin pasta sauce is a super simple recipe that is full of veggies. There is no doubt that kids love spaghetti. But did you know commercial spaghetti contains more than 2 teaspoons of sugar per serve.
My spaghetti tomato pumpkin pasta is free of added sugar, kid approved and packs in the vegetables!
This sauce freezes well, defrost heat and stir through pasta and you will have a quick kid-friendly meal
This recipe for tomato pumpkin pasta sauce was one of the first recipes I ever published on My Kids Lick The bowl, however the first time I published it, it did not look all that appetising, so I have redone the pictures in the hope that this little recipe will have a better chance of being seen on Pinterest.
- 1 Cup roast pumpkin, butternut or squash
- 1 -2 Tbsp olive oil
- 1 Onion diced
- 2 Rashers bacon - Optional extra
- 1 Can tomato puree or passata (approximately 400ml)
- 1- 2 Tbsp Sour cream - Optional extra
- If you don't already have some roast pumpkin, then dice some pumpkin and get it in the oven. (I usually roast extra pumpkin whenever we have a roast so that I have it on hand for recipes like this)
- Heat oil in a pan and sauté the onion unti soft, translucent and fragrant. (The more oil you use, the thicker the sauce will become)
- If you choose to use bacon, add it now, brown
- Puree or mash the roast pumpkin, add to the pan
- Add tomato puree
- Reduce heat and simmer for 15 minutes (sauce should reduce and thicken)
- If you choose stir in sour cream
Serve with cooked pasta of your choice