Harvest Pasta Sauce

Serves: Six | Prep: 20 min | Cook: 60 min

Ingredients:

Harvest Pasta Sauce:
1 lb ziti pasta
1 Tbsp olive oil
1 Tbsp butter
1 leek, thinly sliced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp red pepper flake
1 1/2 tsp salt
1/2 tsp pepper
2 can chopped tomatoes
1/2 cup vegetable stock
1/2 cup water
2 cups pumpkin, peeled and cubed
2 cups butternut squash, peeled and cubed
2 carrots, peeled and cubed
1 zucchini, shredded
1/2 cup heavy/double cream
1/2 cup parmesan cheese
1/4 cup roasted walnuts, chopped

Directions:
Heat butter and oil in a large stockpot with a lid over medium heat.  Add leeks, cook, 3-5 minutes, until soft. Add garlic, dried oregano, parsley, thyme, red pepper flake, salt, and pepper, stir to combine and cook, 1 minute more. Add chopped tomatoes, stock, water, pumpkin, squash, and carrots. Reduce heat, simmer, cover and cook, 50-60 minutes, until all vegetables are soft, stirring occasionally. Add more water if the sauce becomes too thick.

Cook pasta according to the directions on the box. Shred the zucchini with a box grater into a colander, then drain the pasta water on top of the shredded zucchini. Reserving some of the pasta water.

Using an immersion blender, blend the sauce until smooth. Stir in cream, the drained pasta and shredded zucchini.  Serve with parmesan cheese and roasted walnuts on top.