Creamy Pumpkin Pasta Sauce
This easy creamy pumpkin pasta sauce is packed with fall flavors. It's a creamy and delicious twist on an Italian pasta sauce with no tomato sauce and no heavy cream, almost like a pumpkin alfredo. A delicious autumn meal that your whole family will love.
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Servings: 4 portions
Equipment
- 1 large skillet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 pound (16 ounces) gluten-free pasta I use penne pasta
- 1 tablespoon extra-virgin olive oil or avocado oil
- 2 large shallots diced
- 4 cloves garlic minced
- 1 tablespoon chopped fresh sage
- 1 teaspoon paprika or smoked paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 1 (425 grams) (15-ounce ) can pure pumpkin purée
- 1 (14-ounce) can full-fat coconut milk
- ¼ cup (11 grams) (15 grams) nutritional yeast or parmesan cheese
- ¼ cup (58 grams) (65 grams) vegetable broth (optional) or pasta water, to thin
Garnish with fresh or crispy sage leaves, red pepper flakes, additional salt to taste.
Instructions
- Cook pasta in a large pot of boiling salted water until al dente, following package directions. Reserve a cup of pasta cooking liquid before draining or use vegetable broth to thin.1 pound (16 ounces) gluten-free pasta
- In a large skillet or large saucepan, heat the olive oil over medium-high heat. Sauté the shallots for 2-3 minutes until they become translucent.1 tablespoon extra-virgin olive oil, 2 large shallots
- Add the garlic, sage, paprika, sea salt and black pepper to the skillet. Sauté for an additional minute, releasing those enticing aromas.4 cloves garlic, 1 tablespoon chopped fresh sage, 1 teaspoon paprika, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
- Reduce to medium-low heat. Whisk in the pumpkin purée, coconut milk and nutritional yeast. Stir constantly until the sauce thickens, about 3 minutes.1 (15-ounce ) can pure pumpkin purée, 1 (14-ounce) can full-fat coconut milk, ¼ cup (15 grams) nutritional yeast
- Stir in al dente pasta, and if needed, use reserved pasta cooking liquid or vegetable broth to thin to desired sauce consistency.¼ cup (65 grams) vegetable broth (optional)
- Garnish with fresh or crispy sage leaves, red pepper flakes and salt to taste.
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Notes
- To avoid watery sauce, make sure to cook until thickens and reduces.
- Reserved pasta water works great to thin sauce. Using vegetable stock instead would add flavor.
- Store in an airtight container in the fridge for 3-4 days. Reaheat leftovers in a pan with a splash of water rather than microwave. The microwave can dry out the sauce.
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