Easy Creamy Gluten-free Pumpkin Pasta
Experience comfort in a bowl with this velvety, decadent pumpkin pasta. Using full-fat coconut milk and earthy pumpkin puree, this plant-forward dish replaces heavy dairy with nature’s richness. Infused with aromatic garlic and crispy fried sage, it is a restaurant-quality meal that is intentionally gluten-free and incredibly simple to whip up on a busy weeknight.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Italian Fusion
- Diet: Gluten-Free, Vegan
Ingredients
1 pound gluten-free pasta
1 1/2 cups pumpkin puree
13.5 ounces full fat coconut milk
1 1/2 tablespoons olive oil
2 garlic cloves, minced
6-7 fresh sage leaves
3/4 teaspoon smoked paprika
4 tablespoons vegan parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup chopped walnuts (optional)
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente.
While the pasta cooks, heat olive oil in a pan over medium heat.
Add the minced garlic and sage leaves to the oil, frying until the sage is crispy and fragrant, about 2-3 minutes.
In a blender, combine the pumpkin puree, coconut milk, smoked paprika, salt, pepper, and half of the fried garlic-sage mixture.
Blend on high until smooth and velvety.
Pour the pumpkin sauce into the pan and warm over low heat for 3-5 minutes.
Drain the pasta and toss it directly into the sauce, coating evenly.
Serve warm, topped with the remaining fried sage, vegan parmesan, and optional chopped walnuts.
Notes
If using fresh pumpkin instead of puree, roast cubed pumpkin at 400°F for 25 minutes before blending. Ensure the coconut milk is well-shaken before measuring. Store leftovers in an airtight container for up to 3 days.