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Pumpkin Pasta Sauce

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 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.

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.