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Gluten Free Creamy Pumpkin Pasta Sauce

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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!

Two plates of gluten free creamy pumpkin pasta sauce with extra parmesan cheese

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

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 2 cups sauce 1x
  • Diet: Gluten Free
Print Recipe

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

Scale

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

Gluten Free Zucchini Squash and Corn Casserole

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This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.

a white baking dish of gluten free zucchini squash and corn casserole next to a plate of the casserole.

What can I do with too many zucchinis?

This is the perfect recipe for when you have an abundance of zucchini and summer squash. This recipe is great with just zucchini or if you have it yellow summer squash too.

I also have recipes for Baked Kale and Zucchini Pilaf, Gluten Free Summer Squash Casserole and Gluten Free Zucchini Chocolate Chip Cookies that are all great options for your extra zucchini.

a plate of gluten free zucchini squash and corn casserole next to a small wooden bowl of salt.

Zucchini Squash and Corn Casserole Supplies

Should you peel zucchini?

Fresh zucchini should have a very soft skin that doesn't need to be peeled. If your zucchini has a hard skin it is likely old or over ripe. If possible, I would choose a different zucchini to cook with and compost the over ripe zucchini with tough skin.

Most of the nutrition is in the deep green skin of the zucchini squash, which makes it a great reason to leave the peel on.

Zucchini Squash and Corn Casserole Ingredients

If you like this recipe you might also enjoy:

Baked Kale and Zucchini Pilaf
Gluten Free Chocolate Breakfast Cookies (with zucchini in them)
Air Fryer Grilled Vegetable Orzo Salad
Gluten Free Summer Squash Casserole
Easy Gluten Free Zucchini Brownies

I get a lot of 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 Zucchini Squash and Corn Casserole

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.

Ingredients

Scale

1 ½ pounds Yellow Squash, cut into ½-inch cubes
1 ½ pounds Zucchini, cut into ½-inch cubes
1 large Sweet Onion, chopped
2 Tbsp Minced Garlic
32 ounce bag Frozen Corn
2 cups Cheddar Cheese, shredded
½ cup Sour Cream
½ cup Mayonnaise
2 large Eggs, beaten
1 ½ tsp Sea Salt
1 tsp Coarse Ground Black Pepper
2 cups Gluten Free Bread Crumbs
¼ cup Unsalted Butter, melted
½ cup Parmesan Cheese, finely grated

Instructions

Preheat your oven to 350 degrees.

In a large bowl stir together the yellow squash, zucchini, onion, garlic, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt, pepper and 1 cup of gluten free bread crumbs.

Pour the squash mixture into a 9x13 baking dish or 3 quart baking dish.

Mix together 1 cup gluten free bread crumbs and melted butter. Sprinkle over the squash mixture in the baking dish. Top with finely grated parmesan cheese.

Bake at 350 degrees for 45 minutes.

Notes

If you don't have yellow squash you can substitute with zucchini and just use zucchini in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish, Vegetables
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: healthy, simple, cheesy, recipe, easy, baked, crispy, vegetables, sweet corn, side dish, sour cream, summer squash recipe, zucchini and squash casserole

Southwestern Style Coleslaw

· 2 Comments

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

a white bowl of southwestern style coleslaw next to two white plates of slaw salad.

Does coleslaw have gluten in it?

This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.

As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.

two white salad plates of southwestern style coleslaw next to a big white bowl of the slaw salad.

Southwestern Style Coleslaw Supplies

How long does gluten free coleslaw keep?

Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce. 

Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.

Southwestern Style Coleslaw Ingredients

If you like this recipe you might also enjoy:

Thai Style Cabbage Salad
Seven Layer Salad
Gluten Free Coleslaw
Easy Pea Salad
Gluten Free Sautéed Brussels Sprouts with Sausage

I get some of 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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Southwestern Style Coleslaw

★★★★★

5 from 1 review
  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

Ingredients

Scale

2 packages Coleslaw Mix
2 Red Bell Peppers, seeds removed and chopped
1 bundle Green Onions, chopped
1 bundle Cilantro, just the leaves chopped
½ cup Sliced Almonds
¼ cup Sunflower Seeds

Dressing:
⅓ cup Peanut Butter or Almond Butter
⅓ cup Water
4 Tbsp. Coconut Aminos
3 Tbsp. Avocado Oil
2 Tbsp. Sesame Oil
2 Tbsp. Apple Cider Vinegar
2 tsp. Cholula Hot Sauce

Instructions

In a large mixing bowl pour the coleslaw mix, add the chopped red bell peppers, green onions, cilantro, sliced almonds and sunflower seeds. Set aside.

In the bowl of your food processor add the peanut or almond butter, water, coconut aminos, avocado oil, sesame oil, apple cider vinegar and hot sauce. Pulse until the ingredients are all blended together into a sauce.

Pour the sauce over the salad mix and stir together.

Serve immediately or place in the refrigerator covered to server later.

Store in a sealed container in the refrigerator for up to 4 days.

  • Prep Time: 15 minutes
  • Category: Salads
  • Method: Mixed
  • Cuisine: Gluten Free

Keywords: gluten free, meals, dinner, side dish, salads, vegetables, low carb, keto, mexican, dairy free

Easy Fried Frozen Corn

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This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

a white bowl of easy friend frozen corn next to small bowls of salt and pepper.

Frying frozen corn in a skillet is my favorite way of preparing this veggie. It adds a lot of flavor to this plain vegetable with the onions and garlic sauteed in butter.

If you are looking for more easy side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Black Beans and Corn Salad, my Healthy Mexican Street Corn Salad, this Southwestern Style Coleslaw or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

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a white bowl of easy fried frozen corn next to small bowls of salt and pepper.

Ingredients

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

Substitutions

  • Red Bell Pepper - instead of pimentos finely dice a red bell pepper and cook along with the onions
  • White Onion - white onions can replace the yellow onion
  • Frozen Mixed Vegetables - the corn can be replaced with a 12 ounce bag of mixed vegetables

Supplies

I get a lot of 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!

Storage

Store in an air tight container in the refrigerator for up to 5 days.

You can also freeze this side dish in a freezer safe container or bag for up to 1 month. To reheat either heat in a frying pan over medium low heat or in the microwave with a damp paper towel over the top for 2-3 minutes.

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Easy Fried Frozen Corn

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

Ingredients

Scale

12 ounce bag Frozen Corn
¼ cup Unsalted Butter
1 small Yellow Onion, finely chopped
1 tablespoon Minced Garlic
4 ounce jar Pimientos, drained
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper

Instructions

In a frying pan or skillet over medium heat add the butter. Heat the butter until melted and starting to bubble. Add the onions and stir occasionally until the onions are starting to brown.

Add the garlic and heat for 1 minute.

Carefully add the frozen corn, pimentos, salt and pepper. Stir to combine.

Cook over medium heat stirring occasionally until the corn is done, about 5-6 minutes.

Remove from heat and serve immediately.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish, Vegetables
  • Method: Stove Top
  • Cuisine: Gluten Free

Keywords: skillet, roasted, side dish, vegetable, veggies, corn, Thanksgiving

FAQ

Do you need to thaw corn before cooking?

No. You can add the frozen corn right of the freezer to this recipe. Just be careful adding the frozen vegetable to hot butter that you don't get splashed with the sizzling.

Can I use canned corn to make fried skillet corn?

I would not use canned corn for this recipe. It can get mushy and over cooked easily. It is best to use frozen corn when you're making fried corn.

Creamy Sausage Bean Dip

· 2 Comments

This easy recipe for creamy sausage bean dip is perfect to serve warm at parties. It is made with cream cheese, sausage and pinto beans. This cheesy dip is easy to make ahead and then put in the oven right before serving with tortilla chips.

a 8x8 baking dish of creamy sausage bean dip next to a white bowl of tortilla chips.

This recipe is perfect for game days, parties or just when you want a warm cozy snack. I love to serve this dip with tortilla chips, but it would also be yummy on toasted bread.

If you are looking for more bean recipes you might also enjoy my Gluten Free Cowboy Baked Beans, this Black Beans and Corn Salad, my Gluten Free Cheesy Pinto Beans, this Gluten Free Instant Pot Italian Style Pasta and Bean Soup, my Instant Pot Beef and Bean Burrito Casserole or this Instant Pot Vegetarian Navy Bean Soup recipes.

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an 8x8 baking dish of creamy sausage bean dip with me holding a tortilla chip with the dip on top.

Ingredients

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

Supplies

I get a lot of 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!

Storage

Store in a sealed container in the refrigerator for up to 5 days.

To reheat add a damp paper towel over the container and microwave in 30 second intervals until the dip is warm and ready to serve.

Print
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Creamy Sausage Bean Dip

★★★★★

5 from 1 review
  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for creamy sausage bean dip is perfect to serve warm at parties. It is made with cream cheese, sausage and pinto beans. This cheesy dip is easy to make ahead and then put in the oven right before serving with tortilla chips.

Ingredients

Scale

16 ounces Italian Style Turkey Sausage
1 small Sweet Onion, diced
1 Red Bell Pepper, diced
1 tablespoon Minced Garlic
1 teaspoon Sea Salt
½ teaspoon Dried Thyme
2 tablespoon White Vinegar
8 ounce package Cream Cheese, cut into chunks
15 ounce can Pinto Beans, drained and rinsed
½ cup Cheddar Cheese, shredded
½ cup Parmesan Cheese, finely shredded
Tortilla Chips for serving

Instructions

In a frying pan over medium heat cook the sausage, onion, pepper and garlic about 8-10 minutes or until the meat is no longer pink and the onion is translucent.

Add the salt, thyme and vinegar. Stir to combine.

Add the cream cheese in chunks. Cook while stirring until the cream cheese is completely melted and mixed in.

Add the pinto beans and cheddar cheese. Stir to combine and remove pan from heat.

Pour the bean mixture into an 8x8 baking dish or 2 quart baking dish. Top with the finely grated parmesan cheese.

Bake at 375 degrees for 18-20 minutes or until golden brown and bubbling around the edges.

Serve warm with tortilla chips or toasted gluten free bread.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dips, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: cheesy, warm, cream cheese, dip recipe, party recipe

FAQ

Do I have to bake sausage bean dip?

Yes. Even though the sausage, onion and peppers are fully cooked that sausage bean dip won't be as creamy or have as rich of a flavor if it's not baked.

What is the best way to reheat sausage bean dip?

Put the creamy sausage bean dip in a microwave safe container. Cover the container with a damp paper towel and heat for 30 second intervals until the bean dip is warm and creamy.

What should I serve sausage bean dip with?

I love to serve this creamy sausage bean dip with tortilla chips or small pieces of toasted bread.