Why Make This Recipe
Pumpkin pasta sauce is a creamy and flavorful alternative to traditional pasta sauces. It adds a unique twist to your meal while also bringing the goodness of pumpkin, which is packed with nutrients. This dish is perfect for fall, but it’s a delightful option any time of the year. Plus, if you’re looking for a gluten-free pasta option, this recipe checks all the boxes!
How to Make Pumpkin Pasta Sauce
Ingredients:
- 9 Ounces Gluten-Free Pasta (I used Jovial fettucine!)
- 15 Ounces Pumpkin Puree (Make sure it’s not pumpkin pie filling!)
- 13.5 Ounces Full Fat Coconut Milk
- 1 Sweet Onion, Diced
- 1/3 Cup Fresh Sage (You can also use frozen! I freeze herbs from my summer garden.)
- 3-4 Cloves of Garlic, Minced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Cinnamon
Directions:
- Start by cooking diced onion, minced garlic, and sage with olive oil. Stir around for a few minutes until fragrant.
- Next, pour in pumpkin puree, full fat coconut milk, paprika, salt, and cinnamon. Stir for a few minutes on medium heat.
- Then, cover the pan and let it simmer on low for about 25-30 minutes, stirring occasionally.
- Finally, make the gluten-free pasta according to package instructions. When it’s done, pour the cooked pasta into the sauce and stir until completely coated!
How to Serve Pumpkin Pasta Sauce
Serve this delicious pumpkin pasta sauce hot over your favorite gluten-free pasta. You can top it with some freshly grated parmesan cheese, crushed red pepper for a bit of heat, or a sprinkle of extra sage for added flavor. It pairs well with a side salad or some crusty bread for a heartier meal.
How to Store Pumpkin Pasta Sauce
If you have leftovers, you can store the pumpkin pasta sauce in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan on the stove or in the microwave until heated through.
Tips to Make Pumpkin Pasta Sauce
- For a richer flavor, sauté the garlic and onions until they are caramelized.
- If you like it spicy, feel free to add red pepper flakes for an extra kick.
- Try adding some sautéed vegetables, like spinach or mushrooms, for added nutrition and flavor.
Variation
If you’re not a fan of coconut milk, you can substitute it with heavy cream or almond milk. This will change the flavor slightly, but it still works well with the pumpkin.
FAQs
1. Can I use canned pumpkin instead of fresh pumpkin?
Yes! Canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
2. Is this recipe dairy-free?
Yes, this recipe is dairy-free since it uses coconut milk instead of traditional cream or milk.
3. Can I freeze the pumpkin pasta sauce?
Yes, you can freeze the sauce! Just ensure it’s cooled completely and store it in an airtight container. It can last up to 3 months in the freezer.
Pumpkin Pasta Sauce
Ingredients
Pasta and Main Ingredients
- 9 ounces Gluten-Free Pasta I used Jovial fettucine!
- 15 ounces Pumpkin Puree Make sure it’s not pumpkin pie filling!
- 13.5 ounces Full Fat Coconut Milk
- 1 Sweet Onion, Diced
- 1/3 cup Fresh Sage You can also use frozen! I freeze herbs from my summer garden.
- 3-4 cloves Garlic, Minced
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/4 teaspoon Paprika
- 1/4 teaspoon Cinnamon
Instructions
Cooking the Sauce
- Start by cooking diced onion, minced garlic, and sage with olive oil. Stir around for a few minutes until fragrant.
- Next, pour in pumpkin puree, full fat coconut milk, paprika, salt, and cinnamon. Stir for a few minutes on medium heat.
- Then, cover the pan and let it simmer on low for about 25-30 minutes, stirring occasionally.
- Finally, make the gluten-free pasta according to package instructions. When it's done, pour the cooked pasta into the sauce and stir until completely coated!