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Easy Creamy Gluten-free Pumpkin Pasta

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A cozy, creamy gluten-free pumpkin pasta made with pumpkin puree, coconut milk, garlic, sage, and smoked paprika. Finished with vegan parmesan, it’s a comforting, dairy-free dish perfect for fall weeknights or gatherings.

Ingredients

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

Instructions

  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.

Notes

Canned or fresh pumpkin puree both work well.

Substitute coconut milk with cashew cream or almond milk for variation.

Add sautéed spinach, kale, or mushrooms for extra nutrition.

Top with toasted pumpkin seeds or walnuts for crunch.

Reheat gently with a splash of coconut milk or water to loosen the sauce.

Nutrition

Find it online: https://justsosavory.com/easy-creamy-gluten-free-pumpkin-pasta/