Description
Experience a warming, sunshine-colored bowl of comfort with this creamy, plant-based pumpkin pasta. Featuring a luscious sauce made from nutrient-rich pumpkin puree and full-fat coconut milk, this recipe offers a luxurious texture without the need for dairy. Enhanced with aromatic garlic and a hint of smoked paprika, it provides a cozy, restorative meal that is both gluten-free and allergen-friendly. Perfect for busy weeknights or quiet autumn evenings, this dish celebrates simple, wholesome ingredients that nourish the body and soul.
Ingredients
1 pound gluten-free pasta (penne or fusilli)
1 1/2 cups pumpkin puree (plain)
13 1/2 ounces full-fat coconut milk
1 1/2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Optional: Chopped walnuts for garnish
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned.
Stir in the pumpkin puree, coconut milk, and smoked paprika.
Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and pepper to taste.
Drain the pasta and toss it directly into the skillet with the pumpkin sauce, coating the noodles thoroughly.
Serve warm, optionally garnished with chopped walnuts for extra crunch.
Notes
Ensure you are using plain pumpkin puree and not canned pumpkin pie filling, which contains sugar and spices. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce as the pasta absorbs liquid.