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Gluten-Free Roasted Pumpkin & Pecan Pasta
I’m always trying to come up with new ways to make a healthy pasta recipe and sneak in veggies so my 5-year-old, Fletcher, will eat it. I wasn’t sure he would like it after I added the cinnamon since that’s such a unique flavor for a pasta dish. To my surprise, he loved this one! I will definitely be making this one again from all the pumpkins we are getting from my garden this fall. You can use your own roasted pumpkin (learn how-to here!) or a can of pumpkin puree you purchase from the grocery store. Either way, this dish incorporates a vegetable that those picky eaters won’t realize they are eating! I also love that this recipe is so quick to make! When you get home late from work and need to put something together that’s healthy and quick, this recipe is an obvious go-to during the fall season.
For this Gluten-Free Roasted Pumpkin & Pecan Pasta, I used a gluten-free chickpea pasta, but you can use any type of pasta that you like using. I think spaghetti squash would also work for this but it may be too much squash for one meal (since pumpkin is a type of squash too!). If you don’t have any pecans, walnuts or even pistachios could be used in their place.
I usually always have coconut milk or nut pods on hand but it can easily be swapped out for any other type of milk, whether it is dairy-free or regular milk.
Not sure how to roast a pumpkin? Read our quick how-to here!
Want more pumpkin recipes? Get our best pumpkin recipes here!
I love the combination of flavors in this pumpkin pasta. I always feel ready for fall after eating this. – Alane
Get the Recipe
Roasted Pumpkin & Pecan Pasta
- Cook pasta according to package directions.
- Using either an emulsifier or food processor, blend all remaining ingredients except for the chopped pecans.
- After the pumpkin mixture is fully blended, transfer to a small saucepan. Heat on medium-low until hot, stirring occasionally, about 5 minutes.
- Remove from heat and add pasta and half of the pecans. Let sit for a couple of minutes to let the flavors combine.
- Sprinkle top with remaining pecans when ready to serve.
- Add red pepper flakes or cayenne for a little spice.
- Use any type of milk that you prefer.
- Replace pumpkin with any other type of winter squash, such as butternut squash, delicata squash, or acorn squash.
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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
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Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!