Pumpkin Pasta Sauce

Over the weekend I made Pumpkin Pasta Sauce, a recipe in my cookbook The Bee Well Cookbook, and it was delicious.  I had forgotten about this recipe and am so glad I remembered it!  I avoid normal pasta sauce because the tomatoes give me a rash on my face.  This recipe has some tomatoes but I seem to do okay with it because they’re mixed with the pumpkin.  Pumpkin is great for you, and many people with chronic illness or low energy should be avoiding the nightshade vegetables (tomato, potato, bell pepper, eggplant) as much as possible.  They seem to strain the energy system.  So dare to try it!  For more recipes in The Bee Well Cookbook, go to amazon.com or lulu.com. 

I’m also working on a gluten-free pumpkin walnut bread (possibly without eggs) but that’s a work in progressss……….

Pumpkin Pasta Sauce

Prepare Ahead:  Cook pumpkin for pumpkin puree or use canned pumpkin

Prep:                     15 min.  

Cook:                   50 min.

Total Time:         1 hr. 5 min.

Yield:                   5 cups 

Ingredients:

·         2 tbsp. olive oil

·         3 cloves garlic, minced

·         1 medium onion, chopped

·         1 medium sized zucchini squash, diced

·         1 ¾ cups pumpkin puree or 1 – 15 oz. can of pumpkin puree

·         2 cups water

·         1 – 14.5 oz. can diced tomatoes

·         1/8  tsp. cayenne

·         1 tsp. oregano

·         1 tsp. basil

·         ½ tsp. sea salt

Preparation:

·         In a large skillet, sauté garlic and onions over medium heat in olive oil for 10 minutes or until soft.

·         Add remaining ingredients and stir to combine.

·         Bring to a boil, reduce heat and simmer uncovered for 30 minutes (you might need a splatter screen), stirring occasionally.

·         Serve over Zucchini Pasta or gluten-free pasta.