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Pumpkin Pasta Sauce

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A creamy pumpkin pasta sauce that strikes the perfect balance between savory and sweet, ideal for fall dinners and gluten-free diets.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

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 piece Sweet Onion, Diced
  • 1/3 cup Fresh Sage (You can also use frozen) Fresh herbs provide a stronger aroma and flavor.
  • 3-4 cloves Garlic, Minced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Cinnamon

Method
 

Cooking Steps
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion, minced garlic, and chopped sage. Stir continuously for about 3-4 minutes until fragrant.
  3. Pour in the pumpkin puree and coconut milk. Mix well, and add the paprika, salt, and cinnamon.
  4. Continue to stir for another 2-3 minutes, letting the sauce warm through.
  5. Cover the skillet and let it simmer on low for about 25-30 minutes, stirring occasionally to prevent sticking.
  6. While the sauce simmers, cook the gluten-free pasta according to the package instructions.
  7. Once the pasta is done, drain and add it to the sauce. Toss everything until the pasta is completely coated.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 6gFat: 14gSaturated Fat: 11gSodium: 580mgFiber: 5gSugar: 5g

Notes

Garnish with grated Parmesan cheese or nutritional yeast. Add toasted pumpkin seeds or pine nuts for crunch. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
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