Go Back
–+ servings
Pumpkin Bolognese

Creamy Pumpkin Bolognese That Will Warm Your Soul

Savor this Creamy Pumpkin Bolognese, a delightfully rich twist on a classic pasta dish that embodies the warmth of autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Simmering Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Substitute with avocado oil or butter if desired.
  • 1/4 cup Sun-Dried Tomatoes Use fresh tomatoes if unavailable.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 1 handful Sage Leaves Thyme can be used as an alternative.
  • 1 cup Pumpkin Puree Canned pumpkin is a convenient option.
  • 1 cup Low Sodium Chicken or Vegetable Broth Replace with water if needed.
  • 1 teaspoon Dried Basil Fresh basil can be substituted.
  • 1 pinch Ground Cinnamon Omit for a purely savory flavor.
  • 1 pound Lean Ground Beef or Ground Turkey, Chicken, or Lentils Versatile choices based on dietary preferences.
  • 1 medium Onion Shallots can be used as a milder alternative.
  • 1 medium Carrot Baby carrots can be a time-saving option.
  • 1 stalk Celery Omit if desired.
  • 1/2 cup Dry White Wine Use broth or omit if alcohol-free.
  • 1 can Crushed Tomatoes Use diced tomatoes for a chunkier texture.
For Serving
  • 1/2 cup Milk of Choice Options include whole, 2%, or plant-based milk.
  • Ground Black Pepper For seasoning, adjust to taste.
  • Pasta Any pasta type works.
  • Parmesan Cheese Optional garnish.

Equipment

  • Medium pot
  • large pot
  • Wooden spoon
  • Blender

Method
 

Pumpkin Sauce Preparation
  1. Heat a medium pot over medium heat and add 2 tablespoons of olive oil. Sauté 1/4 cup of chopped sun-dried tomatoes, 2 minced garlic cloves, and a handful of fresh sage leaves until fragrant, about 2–3 minutes. Stir in 1 cup of pumpkin puree, 1 cup of low sodium chicken or vegetable broth, 1 teaspoon of dried basil, and a pinch of ground cinnamon. Simmer for 15 minutes, then blend until smooth.
  2. In a large pot, heat 1 tablespoon of olive oil over medium-high heat, and add 1 pound of ground meat or lentils. Brown for about 5–6 minutes. Drain excess fat, then add 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk. Sauté for about 5–7 minutes until softened.
  3. Pour in 1/2 cup of dry white wine to deglaze and scrape up any brown bits from the bottom, cooking for about 2 minutes. Add a can of crushed tomatoes.
  4. Add the pumpkin sauce to the pot and stir vigorously to combine. Let simmer over low heat for an additional 5 minutes.
  5. Pour in 1/2 cup of your choice of milk to the sauce, stirring gently. Season with black pepper and let simmer uncovered for 30 minutes, stirring occasionally.
  6. Cook pasta according to package instructions. Drain well and serve with the sauce.
  7. Plate the pasta, ladle the Pumpkin Bolognese sauce over, and garnish with Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This Pumpkin Bolognese combines richness of fall meals with a healthy twist. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!