Harvest Pasta Sauce (Trader Joe's Copycat)
Try this Harvest Pasta Sauce recipe, a delicious and easy copycat version of a Trader Joe's favorite.
Try this Harvest Pasta Sauce recipe, a delicious and easy copycat version of a Trader Joe's favorite.
- 1 teaspoon salt
- 1/2 cup chopped onion
- 3 cloves garlic minced
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon dried parsley
- parmesan cheese for serving
- pinch cayenne pepper
- 1 cup chopped carrots (about 4 medium)
- 28-ounce can crushed tomatoes
- 15-ounce can cooked pumpkin puree (not pumpkin pi
- 2 cups diced butternut squash (about 12 ounces)
- 1/2 cup chicken broth or stock
- 1 tablespoon granulated or brown sugar
- 1/2 teaspoon italian seasoning (i used a tuscan blend from penz s)
- 1/2 cup half and half or cream (or try milk)
- hot cooked pasta for serving
- Carbohydrate 2.37886152883113 g
- Cholesterol 5.08385416884683 mg
- Fat 2.01882076472264 g
- Fiber 0.46812778502658 g
- Protein 0.570187291799271 g
- Saturated Fat 1.23802555608118 g
- Serving Size 1 1 -8 serving (37g)
- Sodium 44.5505555618472 mg
- Sugar 1.91073374380455 g
- Trans Fat 0.151919930616288 g
- Calories 29 calories
Step-by-step
- Pressure cooker: Heat the butter using the saute function (in the InstantPot) or by heating the pressure cooker over medium heat on the stove (for stovetop pressure cookers). Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
- Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine.
- Close the pressure cooker and bring to high pressure. Cook for 20 minutes.
- Let the pressure cooker naturally release for 10 minutes, then release the rest of the pressure.
- Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth.
- Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed.
- Serve over hot, cooked pasta and garnish with Parmesan cheese.
- For the slow cooker: Combine all the ingredients, except the half and half or cream, in a slow cooker and cook on low for 4-6 hours until the squash is tender and flavors have combined well.
- Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth.
- Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed.
- Serve over hot, cooked pasta and garnish with Parmesan cheese.
- For the stovetop: Heat the butter in a 4- or 5-quart pot (or similar size) over medium heat. Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.
- Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine.
- Bring the mixture to a gentle simmer and cook, covered, for 50-60 minutes until the squash is tender, stirring every once in a while to make sure the sauce doesn’t stick (reduce the heat as needed). If it looks like it’s reducing while cooking, add another 1/2 cup of broth or so.
- Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth.
- Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed.
- Serve over hot, cooked pasta and garnish with Parmesan cheese.
My Favorite Fall Pasta Sauce: A Trader Joe's Copycat Recipe
As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. I'm always on the lookout for recipes that are both quick and satisfying, and this Harvest Pasta Sauce is a perfect example. Inspired by a similar sauce I found at Trader Joe's (but with a fraction of the price!), this recipe has become a staple in our home. It's hearty, flavorful, and surprisingly easy to make, even on a weeknight.
The best part? It’s incredibly versatile. I love serving it over my favorite pasta – usually a whole wheat variety for extra fiber – but it’s also great with gnocchi, polenta, or even as a base for a hearty soup. The creamy texture, combined with the sweetness of the pumpkin and squash, and a hint of spice from the cayenne pepper, makes it utterly irresistible. It’s the perfect comfort food for a chilly evening.
What I love about this recipe:
- It’s adaptable: You can easily adjust the spices and ingredients to your liking. Feeling adventurous? Add a pinch of nutmeg or some roasted red peppers. Want a spicier kick? Add more cayenne!
- It’s make-ahead friendly: This sauce is even better the next day! Make a big batch on the weekend and enjoy it throughout the week. It stores beautifully in the fridge for up to 4 days.
- It's budget-friendly: This recipe uses pantry staples and readily available seasonal ingredients, making it a wallet-friendly option.
- It's healthy-ish: While it's certainly indulgent, this sauce incorporates vegetables like pumpkin and squash, providing a boost of vitamins and nutrients.
Tips for success:
- Use quality ingredients: The flavor of this sauce truly shines when you use fresh, high-quality ingredients. I highly recommend using fresh garlic and herbs whenever possible.
- Don't overcook the squash: Overcooked squash can become mushy. Aim for tender-but-not-falling-apart consistency.
- Adjust the consistency: If your sauce is too thick, add a little more broth or cream. If it’s too thin, simmer it uncovered for a few minutes to reduce.
- Get creative with the toppings: While Parmesan cheese is a classic pairing, don't be afraid to experiment with other toppings. Toasted pine nuts, crumbled bacon, or even a sprinkle of fresh basil can add extra flavor and texture.
Beyond pasta, this versatile sauce works wonderfully as a topping for roasted chicken or fish. I’ve also been known to use it as a dip for crusty bread – truly a flavor explosion! The possibilities are endless, making this more than just a pasta sauce; it’s a culinary chameleon that seamlessly integrates into numerous meals. This recipe has undoubtedly become a beloved part of our family’s culinary repertoire, and I hope it becomes one of yours too.
This Harvest Pasta Sauce is more than just a meal; it's a celebration of the season’s bounty, a comforting hug in a bowl, and a testament to the simple joys of home cooking. So grab your ingredients, put on some music, and enjoy the process of creating this delicious and satisfying meal. It’s a perfect way to unwind after a long day, share a meal with loved ones, and savor the flavors of autumn.
