Roasted Pumpkin & Pecan Pasta
This easy gluten-free, dairy-free fall pumpkin pasta recipe gets you in the fall spirit from the moment you taste the hint of cinnamon and the crunch of the pecans!
Servings: 4 people
Calories: 359kcal
Equipment
- Immersion blender
- Measuring spoons
- Liquid measuring cups
- Dry measuring cups
- Saucepan
- Rubber Spatula
Ingredients
- 8 oz gluten-free pasta (I prefer chickpea pasta)
- 1⅓ cup pumpkin
- 1 tsp paprika
- 1 garlic clove
- ¾ tsp salt
- ¼ tsp cumin
- ½ tsp cinnamon
- ½ cup coconut milk
- ½ cup chopped pecans divided
- Sprinkle feta cheese optional
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 359kcal | Carbohydrates: 47g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Sodium: 472mg | Potassium: 263mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3575IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 3mg