Go Back
–+ servings
Trader Joe's Autumnal Harvest Pasta Sauce Recipes

Trader Joe's Autumnal Harvest Pasta Sauce Recipes

Are you looking for some delicious and easy recipes to make with Trader Joe's Autumnal Harvest Pasta Sauce? Read on for some mouth-watering ideas.
Print Recipe Pin Recipe Save Recipe
CourseSauce
CuisineItalian
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 people
Calories584kcal
AuthorNaomi Rogers

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Onion
  • 4-5 Cloves Garlic
  • 4 Medium Carrots
  • 3 Cups Butternut Squash
  • 4 Medium Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 Can Pumpkin Puree
  • 3 Cups Vegetable Broth
  • 1/4 Cups Raw Cashews
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Italian Seasoning
  • 2 Teaspoons Fresh Rosemary
  • 1 Teaspoon Dried Sage
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Salt
  • 1 Tablespoon Brown Sugar

Instructions

Instant Pot Method

  • Activate the sauté feature and pour in the oil. For two to three minutes, or until the onions are transparent, sauté the onion, garlic, and carrots.
  • Add the cashews, squash, pumpkin, tomato paste, water or broth, and the rest of the ingredients and seasonings; stir until thoroughly mixed.
  • Once the vent is sealed, close the lid. Cook at high pressure for 20 minutes in manual mode. Permit the pressure to drop naturally.
  • Puree the cooked ingredients with an immersion blender until it's smooth. Alternatively, (when it has cooled slightly) transfer the liquid to a blender. If extra water is required to get a smooth grind, add it.
  • Serve right away over hot spaghetti or store in the refrigerator in a bottle until needed.

Stovetop Method

  • In a large pot, warm the oil over medium heat. For two to three minutes, or until the onion becomes transparent, sauté the garlic, onion, and carrots.
  • Add the cashews, squash, pumpkin, tomato paste, water or broth, and the rest of the ingredients and seasonings; stir until thoroughly mixed.
  • After the mixture reaches a simmer, place a lid on it and cook, stirring every ten minutes or so, until the squash is cooked, taking care not to let it stick to the bottom of the pot. Add extra water as necessary if the mixture has decreased excessively.
  • Puree the cooked ingredients with an immersion blender until it's smooth. Alternatively, (when it has cooled slightly) transfer the liquid to a blender. If extra water is required to get a smooth grind, add it.
  • Serve right away over hot spaghetti or store in the refrigerator in a bottle until needed.

Nutrition

Sodium: 223mg | Potassium: 799mg | Cholesterol: 9mg | Calories: 584kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 2g | Saturated Fat: 3g | Fat: 12g | Protein: 22g | Carbohydrates: 97g