Pumpkin Marinara Cookout

Name: Pumpkin Marinara Cookout
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, chopped; 1 red bell pepper, chopped; ½ teaspoon salt, divided; 2 cloves garlic, pressed or minced; ½ teaspoon dried oregano; ¼ teaspoon dried tarragon; ¼ teaspoon ground cinnamon; 1 can (15 ounces) diced or crushed tomatoes; 1 can (15 ounces) pumpkin purée; 1 to 2 tablespoons butter; 1 to 2 teaspoons balsamic vinegar; Freshly ground black pepper; Finely grated Parmesan and chopped fresh parsley, for garnish (both optional)

5 steps

Prep:10minCook:15min

A tasty autumn supper recipe for your camp stove.

Updated at: Thu, 17 Aug 2023 09:01:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories194.2 kcal (10%)

Total Fat12.6 g (18%)

Carbs17.3 g (7%)

Sugars6.2 g (7%)

Protein5.3 g (11%)

Sodium558.2 mg (28%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra-virgin olive oil

½ teaspoonsalt

½ teaspoondried oregano

¼ teaspoondried tarragon

¼ teaspoonground cinnamon

1 x 15 ouncesdiced tomatoes

can, or crushed

1 x 15 ouncespumpkin purée

can

1 tablespoonsbutter

1 teaspoonsbalsamic vinegar

freshly ground black pepper

Parmesan

Finely grated

fresh parsley

chopped, for garnish, both optional

Instructions

Step 1

Warm the olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion, bell pepper and ¼ teaspoon of the salt. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes.

Step 2

Add the garlic, oregano, tarragon, and cinnamon. While stirring, cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute, while stirring. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.

Step 3

Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.

Step 4

Season generously with freshly ground black pepper and additional salt (I usually add another ¼ teaspoon salt). For a more luxurious sauce, add another tablespoon of butter, or for more tangy complexity, add another teaspoon of vinegar. Blend to combine.

Step 5

Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.