This Pumpkin Pasta Sauce is really delicious and veggie packed. It has a sweet, creamy taste that's perfect to get the interest of your little ones. It's a great nutritious backup to have in the freezer, and you could use it in a Ravioli or even a Pizza base.
Heavenly Pumpkin Pasta Sauce
500g Raw Pumpkin (roughly chopped)
1 Onion (diced)
1 cup Vegetable stock
1 cup Fresh Spinach or (1/3 cup Frozen Spinach)
1/4 cup Cream
Caramelise the onion in a pot with a little olive oil.
Then add the pumpkin and vegetable stock, and cook for about 20 minutes, or until the pumpkin is soft. Add a little more water if the stock have evaporated before it's cooked through.
Once the pumpkin is soft enough to cut with a spoon, add in the cream and spinach and cook for another 2-3 minutes.
Blend the sauce using a hand held blender.
Stir the sauce through some cooked pasta and serve with a sprinkle of parmesan on top.
Store in the fridge for up to 3 days or in the freezer for up to 3 months.