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Gluten Free Pumpkin Pasta

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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.

Gluten Free Pumpkin Pasta

 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

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.


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


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


Add the cooking wine and simmer until reduced by half.


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.


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


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


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


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.


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


Serve immediately.

Nutrition Facts

Servings 4