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Gluten Free Creamy Pumpkin Pasta Sauce

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

This Creamy Pumpkin Pasta Sauce is the ultimate fall comfort dish! It's rich, velvety, and surprisingly healthy, thanks to the use of pumpkin puree instead of heavy cream.

Whether you're after a quick weeknight dinner or a cozy autumn pasta recipe, this sauce delivers big flavor with minimal effort. This is a must-have easy pumpkin pasta dinner.

If you are looking for more gluten free pasta recipes try my Simple Stovetop Tomato Pasta Sauce, my Gluten Free Creamy Beef and Mushroom Pasta, my Gluten Free Chicken Parmesan Pasta Casserole or my Gluten Free Sloppy Joe Casserole.

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

You can find all of my meal recipes here: Gluten Free Meal 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.

Supplies

Frequently Asked Questions

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!

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.

More Recipes You Might Enjoy

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 40% 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

Units Scale

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

Gluten Free Zucchini Squash and Corn Casserole

This Gluten Free Zucchini Squash and Corn Casserole is one of my favorite summer side dishes and I love making it when the garden is overflowing with zucchini and yellow squash and I need a recipe that uses a lot of it in the most delicious way possible. Fresh zucchini, yellow squash, sweet onion, garlic, and frozen sweet corn are stirred together with cheddar cheese, sour cream, and mayonnaise and baked under a golden gluten free bread crumb and parmesan topping that gets perfectly crispy in the oven.

Every bite is creamy, cheesy, and completely satisfying.

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

One of the best things about this casserole is that it is a crowd pleaser for everyone at the table regardless of whether they eat gluten free.

A reader made this for her gluten eating friends and said it was a big hit and a definite keeper. That kind of feedback is exactly why I love sharing this recipe.

It works beautifully as a summer potluck dish, a barbecue side, or just a special weeknight vegetable side dish when the garden is at its peak.

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.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

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

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. The topping will be slightly browned when the casserole is done.

Supplies

Frequently Asked Questions

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.

Can I make this casserole ahead of time?

Yes! You can assemble the entire casserole the night before including the bread crumb topping and store it covered in the refrigerator overnight. When you are ready to bake simply take it out of the refrigerator while the oven preheats and then bake as directed adding 5 to 10 extra minutes if the casserole is going in cold. This is a great option for potlucks and holiday dinners when you want to minimize day of cooking.

Do I need to pre cook the zucchini and squash before baking this casserole?

No and that is one of the things I love most about this recipe. Unlike my Gluten Free Summer Squash Casserole which requires sauteing the squash first this recipe goes directly into the baking dish without any stovetop cooking. The vegetables release their moisture as they bake and the eggs, sour cream, and mayonnaise help absorb that liquid and create a creamy and set casserole. If your zucchini is very large and watery you can salt the cubes lightly and let them drain in a colander for 15 minutes before mixing everything together.

Can I use all zucchini instead of a combination of zucchini and yellow squash?

Absolutely! If you do not have yellow squash or cannot find it just use all zucchini and the recipe works perfectly. The yellow squash adds beautiful color contrast to the casserole but the flavor and texture are nearly identical. You can also use all yellow squash if that is what you have on hand.

What can I serve with this zucchini squash and corn casserole?

This casserole pairs beautifully with grilled chicken, BBQ ribs, pulled pork, grilled steak, or any summer main dish you can think of. It is hearty enough to hold its own as a vegetarian main dish as well served alongside a simple green salad. It is the perfect potluck and barbecue side dish because it feeds 8 people beautifully and travels well in the baking dish.

More Recipes You Might Enjoy

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 40% 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

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This Gluten Free Zucchini Squash and Corn Casserole is a rich, creamy, and cheesy baked side dish loaded with fresh yellow squash, zucchini, sweet corn, garlic, and onion baked with cheddar cheese, sour cream, and mayonnaise under the most beautiful golden gluten free bread crumb and parmesan topping. It is hearty enough to steal the show at any summer dinner table and so delicious that even your non gluten free guests will come back for seconds. Naturally gluten free and perfect for summer barbecues, potlucks, and family dinners!

Ingredients

Scale

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. The topping will be slightly browned when the casserole is done.

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: American

If you made this Gluten Free Zucchini Squash and Corn Casserole I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer side dish recipes and I hope it becomes a staple in your kitchen too!

Storage

Store leftover gluten free zucchini squash and corn casserole covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave covered with a damp paper towel in 30 second intervals until heated through or place the entire dish back in a 350 degree oven covered with foil for about 15 to 20 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the bread crumb topping. This casserole is not recommended for freezing as the sour cream and mayonnaise based filling does not hold up well to freezing and thawing.

Top Tip

This casserole does not require pre cooking the vegetables on the stovetop before baking unlike some squash casseroles. The zucchini and yellow squash release their moisture as they bake directly in the dish. However if your squash pieces are very large or very watery you can salt them lightly and let them sit in a colander for 15 to 20 minutes to draw out some of the excess moisture before mixing everything together.

This is especially helpful if you are using very large garden zucchini which tends to hold more water than smaller zucchini.

Easy Fried Frozen Corn

This Easy Fried Frozen Corn is a quick, comforting side dish that turns everyday frozen corn into something special. Using a simple stovetop method, you'll learn how to cook frozen corn kernels so they're perfectly cooked frozen corn with golden edges and rich flavor.

Inspired by southern fried corn, this recipe shows how to make fried corn that tastes homemade without any extra fuss.

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

Perfect for busy nights, this fried frozen corn pairs beautifully with weeknight dinners, holiday meals, or classic comfort food plates. It's a reliable corn side dish recipe that delivers buttery, pan fried goodness every time and answers exactly how to make frozen corn taste good.

If you're looking for the best southern fried corn using frozen corn, this easy method is one you'll come back to again and again.

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.

You can find my side dishes here: Gluten Free Side Dish Recipes

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

More Recipes You Might Enjoy

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 40% off your first order!

Print
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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
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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

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

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.

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

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.

Creamy Sausage Bean Dip is the ultimate crowd pleasing appetizer, perfect for any party or game day gathering. This easy to make dip combines savory sausage, creamy cream cheese, and hearty pinto beans, all smothered in melted cheddar cheese to create a rich, cheesy dip.

With its hearty combination of sausage and beans, it's not only filling but also full of flavor, making it an ideal choice for football party foods or any casual get together. Served warm with tortilla chips or corn chips, this dip is a guaranteed favorite and an easy finger food that everyone will love.

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.

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

More Recipes You Might Enjoy

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 40% off your first order!

Print
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Creamy Sausage Bean Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

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

Top Tip

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.

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.

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.

Instant Pot Garlic Ginger Green Beans

This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!

a white serving bowl of instant pot garlic ginger green beans next to fresh green beans.

Whether you have an abundance of fresh green beans from your garden, your farmer's market or you're picking them up at the grocery store this is the perfect way to prepare them!

If you are looking for more vegetable side dishes you might also enjoy my Cheesy Slow Cooker Creamed Corn, this Apple Slaw with Poppyseed Dressing, my Gluten Free Zucchini Squash and Corn Casserole, these Air Fryer Pesto Baby Potatoes or my Crispy Garlic and Rosemary Smashed Potatoes recipes.

a white serving bowl of instant pot garlic ginger green beans next to fresh green beans.
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Ingredients

Instructions

Add the green beans, onion, garlic, butter, vinegar, stock, salt, ginger and pepper to your instant pot. Stir to combine.

Put the lid on your instant pot and adjust to sealed.

Using the manual setting cook for 4 minutes. Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.

Carefully remove the lid and dish the green beans out using a slotted spoon. Serve immediately white they are hot.

Supplies

Substitutions

  • Fresh Ginger - instead of ground ginger you can use 1 tablespoon fresh ginger paste or finely grated fresh ginger
  • Apple Cider Vinegar - you can use apple cider vinegar instead of white vinegar
  • Vegetarian - for a vegetarian option use vegetable stock and replace the butter with 1 tablespoon of olive oil or avocado oil

More Recipes You Might Enjoy

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!

Print
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Instant Pot Garlic Ginger Green Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 14 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!

Ingredients

Scale

2 pounds Fresh Green Beans, ends removed
1 small Yellow Onion, chopped
2 tablespoon Minced Garlic
2 tablespoon Unsalted Butter
1 tablespoon White Vinegar
¾ cup Chicken Stock or Vegetable Stock
1 teaspoon Sea Salt
1 teaspoon Ground Ginger
½ teaspoon Coarse Ground Black Pepper

Instructions

Add the green beans, onion, garlic, butter, vinegar, stock, salt, ginger and pepper to your instant pot. Stir to combine.

Put the lid on your instant pot and adjust to sealed.

Using the manual setting cook for 4 minutes. Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.

Carefully remove the lid and dish the green beans out using a slotted spoon. Serve immediately white they are hot.

Notes

You can cut your green beans into bite size pieces before cooking or leave them whole. It will not affect the cooking time.

  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Side Dish, Vegetables
  • Method: Instant Pot
  • Cuisine: Gluten Free

Storage

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

This recipe freezes really well too! To freeze the instant pot garlic ginger green beans use a sealed freezer safer container and freeze for up to one month.

Frequently Asked Questions

How long does it take to cook green beans in the instant pot?

Two pounds of green beans cook for 4 minutes. Then, let the steam release naturally for 10 minutes before manually releasing the rest of the steam.

What can I add to green beans for flavor?

There are lots of options! Some of my favorites are chopped onions, minced garlic, sea salt, black pepper, ground ginger, a pinch of cayenne pepper or bacon. It also gives green beans more flavor to cook them in broth.