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Gluten Free Pumpkin Pasta

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October 15, 2018

Name a more perfect comfort food than this gluten free pumpkin pasta. You just simply can't! Enjoy this after a long day of pumpkin picking with friends or family.

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 4 Servings


1 lb Colavita Gluten Free Spaghetti

1 cup pumpkin puree

¼ cup diced pancetta

1 shallot, diced

¼ cup heavy cream

¼ tsp freshly grated nutmeg

½ cup cooking wine

3 cups Rachael Ray All-Natural Chicken or Vegetable Stock, plus more if needed

6-8 leaves of sage

Colavita Extra Virgin Olive Oil

½ tsp salt

¼ tsp freshly ground black pepper

Grated parmesan cheese for serving


1Heat the Colavita Olive Oil in a large sauté pan. Add the sage and fry for 30 seconds. Remove the sage with metal tongs and place on paper towels to drain.

2Lower the heat and add the pancetta to the pan. Sauté until browned, about 5 minutes.

3Add the shallot and saute until translucent, another 5 minutes.

4Add the cooking wine and simmer until reduced by half.

5Add the pumpkin, grated nutmeg, chicken stock, salt and pepper to the pan. Mix to incorporate and bring to a simmer. If the mixture seems too thick, add a bit more stock. Simmer over very low heat until the pasta is ready.

6Bring a large pot of water to a rolling boil. Salt the water generously.

7Add the pasta to the pot and cook according to package instructions (about 9 minutes). Drain the pasta.

8Add the cooked and drained pasta to the pumpkin sauce and swirl to coat.

9Remove the pan from the heat and add the heavy cream. Swirl the pasta in the sauce until it turns a beautiful pale orange color.

10Plate in a serving dish with the fried sage and grated cheese.

11Serve immediately.


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