Vegan, gluten-free, and DELICIOUS! This warm comfort food dish is healthy, hearty, and made with only 8 clean and simple ingredients.
I’m a little late to the pumpkin season party, but hey, better late than never right? And let’s be real, I could eat pumpkin anything all year ’round (and I sorta do).
Since there are SO many sweet pumpkin and pumpkin spice related recipes floating around out there, I decided to get a little creative and experiment with a savory recipe. I’m definitely not the pumpkin pasta pioneer (that awesome alliteration wasn’t intended, btw) but I think this version came out pretty dang good.
I love pumpkin not only for it’s taste and versatility, but the health benefits are pretty amazing, too. Did you know that pumpkin is packed with vitamins A and C, as well as iron and folate? It helps to protect your eyesight, promote healthy, glowing skin, boost your immune system, and more!
Around this time of year, I think we could all use a little immune boost. And a glowy complexion wouldn’t hurt, either. You can even use pumpkin puree as a face mask. I’m serious. Do it.
I imagine most of us are craving warm comfort foods right now, which is why I decided to create this health-conscious, hearty, creamy, seasonally appropriate dish. Plus, I’m a huge fan of easy, minimal ingredient meals.
The star ingredient here is, of course, pumpkin puree, along with a few other super simple ingredients you likely already have in your kitchen!
Tahini gives this sauce richness and a creamy, slightly nutty flavor that complements the pumpkin well. I like to add garlic powder and rosemary to mine, but you can add whatever seasonings you want. This is definitely a flexible recipe that can be adjusted to your taste.
I used Trader Joe’s Yellow Lentil & Brown Rice Pasta here (which I LOVE) for a gluten free option. You can use any type of pasta you’d like. Even no pasta at all! Slather it on some veggies. Put that shit on everything!
Ok, I’m getting carried away so I’m going to leave it at that. Just try it, you won’t be disappointed. And if you do make this recipe, don’t forget to share your creations with me on Instagram! 🙂
ENJOY, FRIENDS!
- 4 oz gluten-free pasta of choice
- 3/4 cup organic pumpkin purée
- 1/4 cups tahini
- 1/2 cup organic vegetable broth or water to thin out sauce. see recipe notes*
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp himalayan pink salt add more to taste
- a pinch black pepper add more to taste
- dried rosemary to taste
- sprouted pumpkin seeds optional, for sprinkling
- First, start cooking your pasta following the directions on the package.
- While the pasta is cooking, in a small saucepan, combine all of the sauce ingredients and stir over medium-low heat until creamy.
- Drain pasta, add to a bowl, and pour pumpkin sauce over the pasta. Sprinkle with dried rosemary and sprouted pumpkin seeds, if desired. Enjoy!
*Start by only adding a small amount of liquid to the sauce, then increase little by little until the desired consistency is achieved. Add more liquid for a thinner sauce and less for a thicker sauce.
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