Description
This comforting and vibrant pasta dish offers a perfect blend of earthy pumpkin sweetness and creamy coconut milk for a luxurious texture without dairy or gluten. Flavored with fresh sage and smoked paprika, it is a nutritional powerhouse that serves as a satisfying, whole-food meal for busy weeknights or relaxed weekends. It is entirely plant-based and safe for those with gluten sensitivities.
Ingredients
1 pound gluten-free pasta
1 1/2 cups pumpkin puree
13 1/2 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
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and fresh sage leaves, sautéing for about 1-2 minutes until fragrant.
Stir in the pumpkin puree, coconut milk, smoked paprika, salt, and black pepper.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Fold in the cooked gluten-free pasta and toss until well coated in the creamy sauce.
Remove from heat, sprinkle with vegan parmesan cheese, and serve immediately.
Notes
Use full-fat canned coconut milk for the most authentic creamy texture. 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.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg