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This Creamy Pumpkin Pasta is a dreamy midweek meal, and ready in under 15 minutes! Pumpkin is blended into the sauce with cream, parmesan, garlic and chicken stock, to make a tasty sauce packed with hidden veg. So easy to make, perfect for a cosy autumn dinner.
Notes On This Creamy Pumpkin Pasta Recipe
🍂 This creamy pumpkin pasta sauce only needs eight simple ingredients, and is great on it’s own or as a base to add extra veggies, shredded chicken or tofu chunks.
🍂 Pumpkin Pasta is great for using up leftover pumpkin puree, and for sneaking in hidden veg – perfect if you’ve got fussy eaters. They’ll never know!
🍂 This pumpkin pasta sauce will work with any gluten free pasta shape, or even with gluten free gnocchi. I like it with penne or spaghetti.
🍂 Any leftovers of the sauce can be frozen for a quick dinner another night. It also works well with butternut squash, if you can’t source pumpkin easily.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these viral hot honey beef and sweet potato bowls with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Pasta: Any pasta shape will work, whether you go for penne or spaghetti. I really love Rummo or Garofalo gluten free pasta, I find they have the best texture.
- Garlic: You can use chopped garlic like I have, or go for paste or minced garlic for a smoother sauce.
- Sage: Pumpkin and sage are the magic combination, but you can omit if you’re not a fan. I like to add some extra sage leaves sprinkled on top!
- Pumpkin Puree: You can either use canned pumpkin puree or make your own pumpkin puree. If you struggle to get hold of pumpkinm, butternut squash also works perfectly.
- Parmesan Cheese: Or any hard Italian cheese. For a vegan version, swap for nutritional yeast to get that same cheesy flavour.
- Chicken Stock: Use a gluten free stock cube or pot like Knorr, as some stocks are not gluten free – or use homemade chicken stock instead. You can also use vegetable stock if you want this to be vegetarian. Both work well!
- Double Cream: Or heavy cream in the US. You could use cream cheese as an alternative, or a plant-based cream for vegan, just ensure it’s also gluten free.
How to Make Creamy Pumpkin Pasta
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free pumpkin pasta recipe is to make.
Storing and Freezing Instructions
TO STORE: The sauce can be made ahead of time and stored in the fridge for up to 2 days. I recommend you cook the gluten free pasta fresh, reheat the sauce and mix.
TO FREEZE: The sauce itself can be frozen and reheated, but again, I recommend cooking the gluten free pasta fresh as it can go hard or break up when reheated.
Creamy Pumpkin Pasta Recipe
Equipment
Ingredients
- 400 g gluten free pasta
- 1 tbsp olive oil
- 3 tsp chopped garlic
- 0.5 tsp dried sage
- 300 g pumpkin puree
- 35 g grated parmesan cheese
- 150 ml chicken stock
- 75 ml double cream
Instructions
- Cook the pasta as per the pack instructions in boiling, salted water. Usually, this is around 10 minutes, meaning you can make the sauce while the pasta cooks.
- To make the sauce, add the olive oil to a pan and place on a low heat. Add the garlic and sage and fry for 2 minutes, stirring well.
- Add the pumpkin puree and parmesan, mix well.
- Pour in the chicken stock and double cream and mix. Bring to the boil and then simmer until the pasta is cooked. Season with salt and black pepper to taste.
- Drain the cooked pasta, add to the sauce and stir to coat. Serve straight away with extra parmesan cheese on top.
Notes
- The pumpkin sauce can be kept in the fridge for up to 2 days (or frozen) and then reheated to eat. I recommend cooking the pasta from fresh to serve.
- Feel free to add any extras to this – it works well with roasted peppers, tenderstem broccoli, shredded cooked chicken or even tofu chunks.
- You could also add some chunks of roasted pumpkin or butternut squash for a more intense flavour and added texture.
Nutrition
More Pumpkin Recipes
If you like this Gluten Free Pumpkin Pasta recipe then make sure you check out these other gluten free pumpkin recipes too. They’re great for using up any leftover pumpkin puree!
- Gluten Free Pumpkin Donuts
- Gluten Free Pumpkin Pie
- Pumpkin Banana Muffins
- Roasted Pumpkin Soup
- Gluten Free Pumpkin Bread
- Gluten Free Pumpkin Cookies
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