Tomato Pumpkin Pasta Sauce / by Katie Brown

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Easy & Creamy Tomato

Pumpkin Pasta


  • 1 box pasta

  • 2/3 cup Marinara sauce (store bought;no sugar added!)

  • 2/3 cup Pumpkin Puree

  • 1/4 cup Plant Based Milk or Canned Coconut Milk (depends on what tomato sauce end up using)

  • 1 Tbsp Breakfast Blend (By Primal Palate)

    • or replace with: Himalayan Pink Salt, Garlic Powder, Onion Powder, Oregano, Cinnamon, Turmeric, Sage …. or honestly, whatever spiced desired!


  1. Boil pasta by directions on package

  2. While pasta is cooking… In a separate large sauce pan- add tomato sauce and pumpkin and stir until combined and starting to heat up

  3. Add in milk a little at a time and stir (add more if still needs to thin out)

  4. Add in spices and stir until fully combined

  5. Use a slotted spoon to transfer the cooked pasta into the sauce mixture

  6. Carefully fold the sauce into the pasta until fully coated