Easy Creamy Gluten-free Pumpkin Pasta

Why You’ll Love This Recipe

This recipe is simple, dairy-free, and naturally gluten-free, making it ideal for a wide range of diets. The sauce is creamy without being heavy, with pumpkin adding a subtle sweetness balanced by smoked paprika and sage. It’s quick enough for weeknights yet impressive enough to serve at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound gluten-free pasta
1 1/2 cups 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 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sage leaves, sautéing for 2 minutes until fragrant.
3. Stir in the pumpkin puree, coconut milk, smoked paprika, salt, and black pepper. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the cooked pasta to the skillet, tossing well to coat. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
5. Sprinkle with vegan parmesan cheese and serve warm.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add sautéed spinach, kale, or mushrooms for extra veggies.
• Use butternut squash puree instead of pumpkin for a different flavor.
• For extra heat, add a pinch of chili flakes.
• Replace coconut milk with cashew cream or almond milk for a lighter sauce.
• Top with toasted pumpkin seeds or walnuts for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce. Freezing is not recommended as the sauce may separate.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and makes the recipe quick and easy.

Can I substitute regular pasta for gluten-free pasta?

Absolutely. Use any pasta you like if you don’t need the recipe to be gluten-free.

Is this dish vegan?

Yes, it’s vegan as written with coconut milk and vegan parmesan.

Can I make the sauce ahead of time?

Yes, prepare the sauce in advance and store in the fridge for up to 2 days. Reheat before tossing with pasta.

Can I use fresh pumpkin puree?

Yes, roasted and pureed fresh pumpkin gives a slightly richer flavor.

What type of coconut milk should I use?

Full-fat coconut milk gives the creamiest results, but light coconut milk works if you want a lighter sauce.

How can I make the sauce thicker?

Let it simmer a little longer, or add an extra tablespoon of vegan parmesan.

What proteins pair well with this dish?

Grilled chicken, shrimp, or crispy chickpeas are great options.

Can I use other herbs besides sage?

Yes, thyme or rosemary also work well with pumpkin.

Is this recipe kid-friendly?

Yes, it’s mild, creamy, and slightly sweet perfect for kids.

Conclusion

This easy creamy gluten-free pumpkin pasta is a comforting and versatile meal that comes together quickly with simple ingredients. Rich, smooth, and flavorful, it’s a perfect seasonal dish that will satisfy everyone at the table, whether gluten-free, vegan, or just craving a cozy bowl of pasta.

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