5 from 1 vote
Pumpkin Mushroom Bolognese
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
This easy pumpkin bolognese pasta sauce recipe is super healthy and bursting with cozy Fall flavors. Made with mushrooms and grass-fed ground beef, serve this delicious pumpkin pasta sauce over gluten-free penne for a nutritious dinner the whole family will love.
Course: Main Course
Cuisine: Italian
Keyword: gluten free, healthy pumpkin dinner, pumpkin bolognese pasta sauce, pumpkin pasta recipe, savory pumpkin recipe
Servings: 6
Calories: 213 kcal
Author: Kate Kordsmeier | rootandrevel.com
  • 1 tablespoon organic extra-virgin olive oil
  • 1 large onion, diced
  • 1 cup cremini mushrooms, diced
  • 2 cloves garlic, minced
  • 1 teaspoon organic red pepper flakes
  • 1 pound organic, grass-fed ground beef
  • 1 can organic diced tomatoes (no-salt-added is best)
  • 1 can organic pumpkin puree
  • 1 tablespoon organic thyme
  • 1 tablespoon organic oregano
  • salt and pepper , to taste
  • 1 pound gluten-free pasta
  • Optional garnishes: chopped sage and grated parmesan cheese
  1. In a large dutch oven, heat oil over medium heat. Add onions and mushrooms and saute until soft, about 5 minutes. Add garlic and red pepper flakes and saute until aromatic, about 1-2 minutes.
  2. Add the ground beef and brown, breaking up with a wooden spoon; it should take about 5 minutes to cook through.
  3. Add tomatoes, pumpkin, thyme and oregano and stir to combine. Season with salt and pepper to taste. Reduce heat to low and simmer for 10-15 minutes.
  4. Meanwhile, cook your pasta of choice (I recommend gluten-free penne or spiralized veggies) according to package directions. Drain and add to your sauce. Toss to combine.
  5. Garnish with freshly chopped sage and grated parmesan cheese. Serve and enjoy!