Pumpkin Marinara Sauce

I set out to bake something one day and realized I have three large jars on pumpkin in my cabinet. Clearly I have a problem. As you all know, one of my favorite food bloggers is neverhomemaker.com. Pumpkin puree is a staple in their diet as well. Here's their post: http://www.neverhomemaker.com/2012/10/pumpkin-rut.html

Here's my own twist on their recipe.

What you'll need:
2 tbsp Garlic Minced or 2 cloves (I used tbsp because I already had a can of minced garlic)
2 tbsp olive oil
1 1/2 cups pumpkin puree
1 cup water
1/2 cup almond milk
1 tbsp balsamic vinegar
1/4 cup shredded cheese
1 to 2 tsp roasted garlic and herb spice (by McCormick)
1/4 cup v8 juice
1/3 cup mushrooms

Method:
1. Heat oil in a sauce pan over medium heat. Add garlic and mushrooms.
2. Add in the McCormick spice. Mix until garlic is coated.
3. Add all ingredients but the cheese.
4. Once sauce is bubbling take off heat and stir in cheese.

I used this sauce for 2 different delicious meals.
1. as a sauce for lasagna roll-ups which is what neverhomemaker did. 2. As a sauce for a cauliflower crust cheese pizza.