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Ingredients:
- Pasta (12-16 oz)
- Pumpkin Puree (15 oz.)
- Yellow Onion, chopped (med.)
- Red Bell Pepper, chopped (1)
- Diced Tomatoes (15 oz.)
- Olive Oil (2 tbsp)
- Garlic, minced (2 cloves)
- Salt (.5 tsp)
- Oregano, dried (.5 tsp)
- Tarragon, dried (.25 tsp)
- Cinnamon, ground (.25 tsp)
- Butter (1-2 tbsp)
- Balsamic Vinegar (1-2 tbsp)
- Black Pepper (.5 tsp?)
Directions:
- Sautee Onion and Bell Pepper in Olive Oil with .25 tsp Salt until tender.
- Add Garlic, Oregano, Tarragon, and Cinnamon and cook for 1 minute.
- Stir in Tomatoes for 1 minute.
- Mix in Pumpkin Puree and simmer for 5 minutes.
- Blend with Butter and Balsamic Vinegar
- Add Black Pepper and .25 tsp Salt.
- Serve over cooked Pasta.
- Garnish with Parsley and/or Parmesan (optional).