Easy Creamy Gluten-free Pumpkin Pasta

Name: Easy Creamy Gluten-free Pumpkin Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 pound gluten-free pasta; 1 1/2 cup pumpkin puree; 13 1/2 ounces coconut milk; 1 1/2 tablespoons olive oil; 2 garlic cloves; 6-7 sage leaves; 3/4 teaspoon smoked paprika; 4 tablespoons Vegan Parmesan Cheese; 1 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 people
Calories
713 kcal
Course
Side Dish, Main Course, Condiments, Others
Cuisine
Vegan

Easy Creamy Gluten-free Pumpkin Pasta

Iris Warren

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This easy and oh so creamy Easy Creamy Gluten-free Pumpkin Pasta is full of flavor and nutrition. You'll want to add it to your meal rotation not only for fall, but for all year round!

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Ingredients

Servings

1 pound gluten-free pasta
1 1/2 cup pumpkin puree
13 1/2 ounces coconut milk
1 1/2 tablespoons olive oil
2 garlic cloves
6-7 sage leaves
3/4 teaspoon smoked paprika
4 tablespoons Vegan Parmesan Cheese
1 1/2 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Wash the pumpkin well. Cut into large chunks. Bring to a boil for 15 minutes or until the pumpkin softens enough to make a purée.
Alternatively, for added flavor, you can roast the chunks in the oven at 400 degrees for about 25 minutes. Highly recommended, but not mandatory!
Carefully remove the skin and discard it.
Transfer the flesh to a food processor or high-speed blender. Add the coconut milk, olive oil, garlic, salt, and pepper to taste and blend until creamy.
Heat a frying pan on medium heat. Add a spoon or two of olive oil and fry the sage leaves until they turn darker and hardened. If using dried leaves, they might darken just a little but not much. Set aside.
Bring a pot of salt water to boil. Once it's boiling, add pasta of choice and cook for the amount of time recommended on the packaging.
While the pasta is boiling, transfer the pumpkin sauce to a frying pan and heat over medium heat. Add the paprika and mix it with the sauce.
Cook the sauce for about 4-5 minutes, depending on how thick you prefer your sauce. Add thinning or thickening liquids as mentioned in notes as needed. Remove from heat.
Once the pasta is ready, transfer it to the frying pan and add walnuts. Toss the pasta until covered in sauce.
Top with vegan parmesan cheese (of course regular cheese works as well) and fried sage. You can use the sage leaves whole or break them down into smaller pieces.
Enjoy!

Notes

– Either will work. Just make sure that if you’re buying canned pumpkin that it’s PLAIN pumpkin and not pumpkin pie filling pumpkin.
You can use either for this recipe, but fresh is best. For 6-7 fresh leaves you can use about 1.5 tablespoons of minced, fresh leaves or 1.5 teaspoons of rubbed sage or about 3/4 teaspoon dried sage
Coconut milk makes the sauce really creamy, but you can also use dairy milk or another dairy-free alternative, or skip this altogether. Make sure to not use a sweetened non-dairy milk.
While parmesan works great, romano cheese would also be lovely. You could even branch out and try feta, pecorino, halloumi, goat cheese.
The walnuts add great flavor and crunch to this dish. I highly recommend the toasting part here, or at the very least,
them for better flavor.
You can keep the pasta up to 2 days in the fridge in an airtight container. If the sauce dries out, add some coconut milk or water to make it creamier.
Prevent Mushy Pasta – You want your pasta tender on the outside but not mushy and with a little bit of firmness on the inside. Test the pasta before you think it’s done because if you wait too long, it can easily overcook. The pasta will cook a bit more once you add it to the sauce, so keep that in mind!
Whole vs canned pumpkin puree – Either will work. Just make sure that if you’re buying canned pumpkin that it’s PLAIN pumpkin and not pumpkin pie filling pumpkin.
Fresh sage vs dried sage – You can use either for this recipe, but fresh is best. For 6-7 fresh leaves you can use about 1.5 tablespoons of minced, fresh leaves or 1.5 teaspoons of rubbed sage or about 3/4 teaspoon dried sage
Coconut milk alternatives – Coconut milk makes the sauce really creamy, but you can also use dairy milk or another dairy-free alternative, or skip this altogether. Make sure to not use a sweetened non-dairy milk.
Cheese alternatives – While parmesan works great, romano cheese would also be lovely. You could even branch out and try feta, pecorino, halloumi, goat cheese.
Walnut alternatives – The walnuts add great flavor and crunch to this dish. I highly recommend the toasting part here, or at the very least, soak and dehydrate them for better flavor.
Storage: You can keep the pasta up to 2 days in the fridge in an airtight container. If the sauce dries out, add some coconut milk or water to make it creamier.

Nutrition Information

Show Details

Calories 713kcal (36%) Carbohydrates 96g (32%) Protein 15g (30%) Fat 33g (51%) Saturated Fat 23g (115%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 3mg (1%) Sodium 1034mg (43%) Potassium 464mg (13%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 14524IU (290%) Vitamin C 7mg (8%) Calcium 104mg (10%) Iron 4mg (22%) Net Carbohydrates 89g

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 713 kcal

% Daily Value*

Calories	713kcal	36%
Carbohydrates	96g	32%
Protein	15g	30%
Fat	33g	51%
Saturated Fat	23g	115%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	3mg	1%
Sodium	1034mg	43%
Potassium	464mg	10%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	14524IU	290%
Vitamin C	7mg	8%
Calcium	104mg	10%
Iron	4mg	22%
Net Carbohydrates	89g