Tomato Pumpkin Spaghetti Sauce
- 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 until 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
erve with cooked pasta of your choice
