This healthy recipe for gluten free creamy pumpkin pasta sauce is so easy to make! You can have a simple homemade sauce ready for dinner quickly. With a few healthy ingredients and gluten free pasta you can have a weeknight meal on the table in no time!
I love pumpkin season (for me that means the entire month of October)! I love the sweet recipes and I love the savory pumpkin recipes. Pumpkin puree is such a versatile ingredient that can be used in so many recipes. I've listed a few more of my favorite pumpkin recipes below.
If you need more pumpkin inspiration you can search for pumpkin using the search bar and you will get several gluten free pumpkin recipes that are perfect for meals, gatherings and treats.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Ingredients
Pumpkin Puree
Vegetable Broth
Cream Cheese
Parmesan Cheese
Olive Oil
Dried Rosemary
Sea Salt
Ground Black Pepper
Gluten Free Shells Pasta
Instructions
In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly.
Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.
Take the sauce off of the heat.
In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.
Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.
Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.
Can you freeze pumpkin pasta sauce?
Yes! I love to double this gluten free creamy pumpkin pasta sauce recipe so I have enough for dinner that night and some to freeze for a quick meal another night. I let the sauce cool completely. Then I put half in a freezer safe bag or container. If I'm using a bag I lay it flat on a cookie sheet to freeze so I can stack it in my freezer.
When I want to use the frozen pasta sauce I get it out and put it in the fridge the night before. Then I reheat it in a saucepan to pour over my gluten free noodles after they have cooked. It makes an easy and quick weeknight meal!
Supplies
What can you do with leftover canned pumpkin?
Make this gluten free creamy pumpkin pasta sauce! This recipe calls for one cup of pumpkin puree so it's perfect to use up what's left in a large can of pumpkin puree. If you are using a 15 ounce can of pumpkin puree you could double this recipe and use the entire can.
When you just have a few tablespoons of leftover pumpkin I like to add it to my morning oatmeal with chopped walnuts or to my breakfast smoothie. If you are making another pasta dish you can add in the leftover pumpkin for a creamy texture to your sauce.
If you enjoyed this recipe you might also like:
Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Gluten Free Pumpkin Pie Granola
Gluten Free Pumpkin Oatmeal Cake
Gluten Free Pumpkin White Chocolate Cookies
Gluten Free Pumpkin Cake with Cream Cheese Frosting
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Creamy Pumpkin Pasta Sauce
- Total Time: 20 minutes
- Yield: 2 cups sauce 1x
- Diet: Gluten Free
Description
This healthy recipe for gluten free creamy pumpkin pasta sauce is so easy to make! You can have a simple homemade sauce ready for dinner quickly. With a few healthy ingredients and gluten free pasta you can have a weeknight meal on the table in no time!
Ingredients
1 cup Pumpkin Puree
1 cup Vegetable Broth
4 ounces Cream Cheese
⅓ cup Parmesan Cheese, grated
1 Tbsp. Olive Oil
1 tsp. Dried Rosemary
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
12 ounce package Gluten Free Shells Pasta
Instructions
In a saucepan on medium heat add the pumpkin puree, vegetable broth, cream cheese, olive oil, dried rosemary, sea salt and pepper. Heat until lightly boiling while stirring constantly.
Once the ingredients have all melted together and creamy smooth sauce has formed add the parmesan cheese and stir in until melted completely.
Take the sauce off of the heat.
In a stockpot boil water with a teaspoon of sea salt. Cook the pasta per the instructions on the package.
Drain the pasta and then add it to your pasta. Stir thoroughly to coat the pasta with sauce.
Serve immediately while hot. You can add some extra grated parmesan cheese as a topping.
Notes
I like to use full fat cream cheese. I find it melts easier and more consistently.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stove Top
- Cuisine: Gluten Free
Keywords: gluten free, pasta, dinner recipe, meal, lunch, healthy pumpkin, savory pumpkin, noodles, fall, autumn
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