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Gluten Free Pumpkin Pasta

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Gluten Free Pumpkin Pasta

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.

Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 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

Directions

1

Heat 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.

2

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

3

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

4

Add the cooking wine and simmer until reduced by half.

5

Add 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.

6

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

7

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

8

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

9

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

10

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

11

Serve immediately.

Ingredients

 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

Directions

1

Heat 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.

2

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

3

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

4

Add the cooking wine and simmer until reduced by half.

5

Add 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.

6

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

7

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

8

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

9

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

10

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

11

Serve immediately.

Gluten Free Pumpkin Pasta

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