Go Back
–+ servings
noodles in pumpkin pasta sauce
Erin Antoniak

Creamy Pumpkin Pasta Recipe

4.93 from 40 votes
Cozy up with a delicious bowl of Creamy Pumpkin Pasta. Made with coconut milk, pumpkin purée, and fresh sage, it provides all of the warm and delightful flavors of the season. Eat atop your favorite noodles for an easy, filling meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: dinner, gluten-free, lunch, meal-prep
Cuisine: American
Calories: 404
Ingredients Method Nutrition

Ingredients
  

  • 16 oz dried pasta I used brown rice fusilli
  • 2 tablespoon avocado oil
  • ½ yellow onion diced small
  • 10 oz sliced mushrooms
  • 2 cloves garlic minced
  • ¼ cup fresh sage chopped
  • 1 15 oz can coconut milk
  • 1 15 oz can pumpkin puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • pinch of cayenne
  • *optional* ½ cup grated parmesan cheese

Method
 

  1. Prepare pasta according to package, drain. Set aside.
  2. In a large sauce pan or dutch oven, heat avocado oil over medium high heat.
  3. Add in onion, mushrooms, garlic, and sage. Saute until mushrooms and onions are cooked through, about 6-8 minutes.
  4. Add in can of coconut milk and can of pumpkin, then stir in all of the spices. Taste a little and add more spices to your taste. Let simmer over low heat for 10 minutes, then turn off heat.
  5. Pour your cooked pasta into the pan, and stir until well combined. If you are adding cheese, now would be the perfect time!
  6. Serve immediately. Store in fridge for up to 5 days or freezer for 3 months.

Nutrition

Calories: 404kcalCarbohydrates: 52gProtein: 11gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 308mgPotassium: 522mgFiber: 5gSugar: 6gVitamin A: 8825IUVitamin C: 5mgCalcium: 43mgIron: 3mg

Tried this recipe?

Let us know how it was!