Trader Joe’s Autumnal Harvest Pasta Sauce

This rich, velvety Trader Joes Autumnal Harvest Pasta Sauce Recipe is made with crushed tomatoes, pumpkin puree, and heavy cream, ready in 40 minutes. The magic happens when the bright orange sauce bubbles gently as you swirl in the final splash of cream. I make a large batch every October to keep the autumn vibes going all week.

Better Than Takeaway

I used to hoard jars of this seasonal sauce every time autumn rolled around. When they sold out one year, I decided to figure out the exact blend of pumpkin, butternut squash, and tomato.

My first few attempts were too sweet, resembling soup more than pasta sauce. The lesson was balancing the savory herbs like sage and rosemary with just a touch of cream.

Trader Joes Autumnal Harvest Pasta Sauce Recipe Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree (not pie filling)
• 1 cup butternut squash puree
• 1 (15 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Trader Joes Autumnal Harvest Pasta Sauce Recipe

1. 1. Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat, then cook the diced onion until soft.
2. 2. Add the Garlic and Herbs: Stir in the minced garlic, sage, and rosemary, cooking for one minute until fragrant.
3. 3. Simmer the Base: Pour in the pumpkin puree, butternut squash puree, and crushed tomatoes, stirring well to combine.
4. 4. Cook the Sauce: Reduce the heat to low, cover, and let the mixture simmer gently for 20 minutes to develop the flavors.
5. 5. Finish with Cream: Remove from heat, then whisk in the heavy cream and butter until the sauce is smooth and velvety.

Recipe Tips

• Use plain purees: Ensure you use 100 percent pure pumpkin, not spiced pie filling.
• Crush the rosemary: Grind the dried rosemary slightly before adding to release its essential oils quickly.
• Control the heat: Do not boil the sauce after adding the heavy cream to prevent it from splitting.

What To Serve With Autumnal Harvest Pasta Sauce

This creamy sauce pairs beautifully with cheese tortellini or butternut squash ravioli. You can also serve it over rigatoni with a side of garlic bread to soak up every drop.

How To Store

Keep leftover sauce in an airtight container in the fridge for up to four days. You can also freeze it in a freezer-safe bag for up to three months. Thaw overnight before reheating gently on the stove.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast and blend fresh pie pumpkins until totally smooth.

Can I make this dairy-free?

Substitute the heavy cream with full-fat coconut milk and use a plant-based butter alternative.

Why is my sauce too thick?

Depending on the brand of puree used, it might be thick. Stir in a splash of pasta water to thin it out.

Nutrition

• Calories: 180 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 250mg
• Total Carbohydrate: 12g
• Protein: 2g

Try More Recipes:

• Trader Joe’s Sweet Chili Sauce Recipe
• Trader Joe’s Peanut Sauce Recipe
• Trader Joes Yuzu Hot Sauce Recipe

Trader Joes Autumnal Harvest Pasta Sauce Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Trader Joes Autumnal Harvest Pasta Sauce Recipe delivers rich, creamy textures using real pumpkin puree, butternut squash, and crushed tomatoes in just 40 minutes. This savory, herbaceous blend is a comforting weeknight dinner solution that beats waiting for seasonal store releases.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 cup pumpkin puree (not pie filling)

• 1 cup butternut squash puree

• 1 (15 oz) can crushed tomatoes

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter

• 1 teaspoon dried rubbed sage

• 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• 1. Sauté the Aromatics: Heat the olive oil in a large saucepan over medium heat, then cook the diced onion until soft.
• 2. Add the Garlic and Herbs: Stir in the minced garlic, sage, and rosemary, cooking for one minute until fragrant.
• 3. Simmer the Base: Pour in the pumpkin puree, butternut squash puree, and crushed tomatoes, stirring well to combine.
• 4. Cook the Sauce: Reduce the heat to low, cover, and let the mixture simmer gently for 20 minutes to develop the flavors.
• 5. Finish with Cream: Remove from heat, then whisk in the heavy cream and butter until the sauce is smooth and velvety.