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20 Minute Creamy Pumpkin Pasta

20 Minute Creamy Pumpkin Pasta

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 6 , give or take

Ingredients
  

Pumpkin Pasta

  • 1 box gluten free pasta (I use Jovial Foods)
  • 1 tbsp olive oil or avocado oil
  • 5 garlic cloves, minced
  • ¼-½ cup reserved pasta water (more or less to achieve desired texture of the sauce)
  • 1 15 oz can pure pumpkin purée
  • ½ cup coconut milk (I use canned, can also use half n half)
  • 1 tbsp onion powder
  • 1 tbsp salt (more or less to taste depending on preference)
  • 2 tbsp poultry seasoning
  • pepper, to taste

Instructions
 

  • Prepare pasta according to the instructions on the box.
  • In a separate pot or pan, sauté garlic in olive oil or avocado oil until fragrant.
  • Add the pumpkin and pasta water to the garlic and mix to combine.
  • Then, mix in the seasonings and coconut cream.
  • Drain the pasta (I have the best luck when I don't rinse my gluten free pasta, fyi) and add back to the pot.
  • Pour the sauce into the pot with the pasta and gently stir to evenly cover the pasta in the sauce.
  • If you'd like, top the pasta with toasted bread crumbs (simply toss in olive oil or avocado oil in a pan on the stove for a few minutes), parmesan and fresh seasonal herbs.