Trader Joe’s Autumn Pasta Sauce Recipe

This creamy velvety Trader Joes Autumn Pasta Sauce Recipe is made with pumpkin puree, butternut squash, and heavy cream and ready in 30 minutes. Swirling the rich sauce into hot pasta releases the warm scent of sage and rosemary into the air. I make this comforting copycat version whenever the craving hits outside of fall.

The Secret To Getting It Right

Recreating this seasonal favorite meant getting the exact ratio of tomato to squash. I found that using both pumpkin and butternut squash provides the complex sweetness of the original jarred sauce.

Initially, my sauce tasted too much like a thick soup. Simmering the herbs in olive oil before adding the purees unlocked the deep, savory flavor I needed for a proper pasta coating.

Trader Joes Autumn Pasta Sauce Recipe Ingredients

• 2 tbsp olive oil
• 1/2 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree (not pie filling)
• 1 cup roasted butternut squash puree
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh chopped sage
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Trader Joes Autumn Pasta Sauce Recipe

1. Saute Aromatics: Heat olive oil in a large saucepan over medium heat, then cook the onion and garlic for 4-5 minutes until soft.
2. Toast the Herbs: Stir in the fresh sage and rosemary, cooking for 1 minute until fragrant to release their natural oils.
3. Simmer the Base: Add the pumpkin puree, butternut squash puree, and crushed tomatoes, then reduce heat to low and simmer for 15 minutes.
4. Finish with Cream: Remove the pan from heat and stir in the heavy cream, Parmesan cheese, salt, and black pepper until perfectly smooth.

Recipe Tips

• Use plain purees: Double check your cans to ensure you buy pure pumpkin rather than sweetened pie filling.
• Let the tomatoes reduce: Simmering the tomato base before adding dairy concentrates the flavor and prevents a watery sauce.
• Warm the cream: Setting your heavy cream on the counter for twenty minutes prevents it from curdling when hitting the hot sauce.

What To Serve With Autumn Pasta Sauce

This pairs beautifully with cheese tortellini or butternut squash ravioli. You can also toss it with thick pappardelle noodles and top with cooked Italian sausage for a hearty dinner.

How To Store

Keep leftover sauce in an airtight container in the fridge for up to four days. To freeze, let it cool completely and store in a freezer-safe bag for up to three months, thawing overnight before reheating.

FAQs

Can I make this dairy-free?

Yes, you can substitute the heavy cream with full-fat canned coconut milk or an unsweetened cashew cream. Omit the Parmesan or use a plant-based cheese alternative.

Do I have to use butternut squash puree?

If you cannot find canned puree, you can roast fresh cubed squash. Just blend it smooth with a splash of water before adding it to the pot.

Why did my sauce separate?

Boiling the sauce after adding the heavy cream can cause the dairy to split. Always stir the cream in off the heat to keep it smooth.

Nutrition

• Calories: 180 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 12g
• Protein: 4g

Try More Recipes:

• Trader Joes Crunchy Chili Onion Recipe
• Trader Joes Chili Onion Crunch Recipe
• Trader Joe’s Chimichurri Sauce Recipe

Trader Joes Autumn Pasta Sauce Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This creamy velvety Trader Joes Autumn Pasta Sauce Recipe brings together pumpkin puree, butternut squash, heavy cream, and fresh sage for a rich autumn meal ready in just 30 minutes. It is a fantastic homemade copycat for quick weeknight dinners.

Ingredients

• 2 tbsp olive oil

• 1/2 cup finely diced yellow onion

• 3 cloves garlic, minced

• 1 cup canned pumpkin puree (not pie filling)

• 1 cup roasted butternut squash puree

• 1 (15 oz) can crushed tomatoes

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1 tbsp fresh chopped sage

• 1 tsp chopped fresh rosemary

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Saute Aromatics: Heat olive oil in a large saucepan over medium heat, then cook the onion and garlic for 4-5 minutes until soft.
• 2. Toast the Herbs: Stir in the fresh sage and rosemary, cooking for 1 minute until fragrant to release their natural oils.
• 3. Simmer the Base: Add the pumpkin puree, butternut squash puree, and crushed tomatoes, then reduce heat to low and simmer for 15 minutes.
• 4. Finish with Cream: Remove the pan from heat and stir in the heavy cream, Parmesan cheese, salt, and black pepper until perfectly smooth.