CookieandKate's Pumpkin Pasta Sauce

I found this recipe on the net when we'd purchased an artisan pumpkin marinara from Wegmans' and as delicious as it is the price was a bit high for my budget. It got me to thinking, as I read the ingredient label, that I realized I was sure I could make this for less.

Meet CookieandKate's Pumpkin Pasta Marinara

https://cookieandkate.com/creamy-pumpkin-marinara-recipe/

This recipe was easy and fast and that was the first time around! I will be doing this again but in the meantime let me share the things I DID to make it the way we loved it :D

INGREDIENTS:
 
    * 2   Tablespoons extra-virgin olive oil
    * 1    Yellow onion, chopped
    * 1    Red bell pepper, chopped
    * 1/2 Teaspoon

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped ( i forgot the peppers lol)
• ½ teaspoon salt, divided
• 2 cloves garlic, pressed or minced ( i used jarred minced)
• ½ teaspoon dried oregano
• ¼ teaspoon dried tarragon ( i used basil)
• 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)

INSTRUCTIONS

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.
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.
3. Carefully transfer the mixture to your blender. Add 1 tablespoon butter and 1 teaspoon vinegar. Blend until very smooth and creamy.
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.
5. Stir into warm pasta. Serve with freshly grated Parmesan and chopped parsley on top.

NOTES

MAKE IT DAIRY FREE/VEGAN: Omit the butter or blend in olive oil instead. Use vegan parmesan or omit it.

MAKE IT GLUTEN FREE: This sauce is gluten free. Just serve it over gluten-free pasta.