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Penne Pasta with Pumpkin Alfredo Sauce

October 9, 2012 By Jessica

Pumpkins are back in season, they were so beautiful at the farmer’s market on Friday that I just had to buy a few. I just can’t get enough of pumpkin when it comes into season. It just works in so many recipes and it’s so darn healthy for you, so I just had to make this Penne Pasta with Pumpkin Alfredo Sauce for dinner Sunday night. Who knew how super rich it is in calcium, potassium, magnesium, and fiber this gorgeous gourd has. Being dairy free, calcium fortification is so important, which is why I try to incorporate pumpkin into our diet as much as the fall season allows. I thought why not throw some pumpkin into a “cheesy” alfredo sauce, I imagined this pretty pale orange color canvassing our plates.  Well I am glad I did, this turned out so good! I added the maple syrup because I found it really brought out the pumpkin, highlighting it’s sweetness. Done in less than 20 minutes!  Such an easy delicious dinner to make and full of good-for-you nutrients. Sure to bring smiles to everyone’s faces. Oh, and by the way…

LA Times featured my Penne Pasta with Pumpkin Alfredo Sauce as the highlight in the #weekendeats article, written by Jenn Harris! I was in the middle of carpool, while all the kids were getting into the car I got to check my twitter feed and see a tweet from Jenn Harris and LA Times food with a picture of the dish! I said to myself “Hey that’s my dish, Awesome!” At that point I had to put the phone down to get all these kids home safely. When I got home and settled the kids with snacks I finally read the article. It is so nice to be featured in the LA TIMES #weekendeats for something that I am cooking at home for the family or friends! So with my excitement, in case you couldn’t tell, I would love to share the article with all of you…and by the way, you have to make this pasta for dinner, you will love it! I bet you will also love that it’s ready in 20 minutes! Click on the link below:

http://touch.latimes.com/#section/-1/article/p2p-72647067/

 

Ingredients:

2 1/2 boxes (20 ounces total) penne pasta or any type of pasta you like (I used De Boles Multi Grain Penne)
2 1/2 cups unsweetened coconut milk (I used So Delicious Unsweetened)
2 cups pumpkin puree, *made fresh or canned (will need about 16 ounces)
1 cup shredded style cheddar Daiya cheese
1/2 small onion, chopped
1 1/2 teaspoon kosher salt plus a couple of tablespoons for pasta water
1/2 teaspoon crushed black pepper
1/2 teaspoon ground nutmeg
1 teaspoon maple syrup
2 tablespoons grape seed oil
1 tablespoon coconut oil or non-dairy margarine like Earth Balance Soy Free Spread
fresh flat leaf parsley, chopped for garnish

 

*I made fresh roasted pumpkin that I halved, took all the seeds to roast, then placed the pumpkin on a parchment lined baking sheet, cut side facing down, in the oven at 400 degrees for about 45 minutes. This was a large pumpkin.

If there are a lot of seeds in the pumpkin then I will put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.

If you find it’s still too hard then just keep it in the oven until it is very soft (when you squeeze it). Let it cool for 15-20 minutes before peeling. Scoop out the flesh to use. I use leftover pumpkin for pancakes or baking sweets (see my pumpkin spice pancake recipe), if you are looking for more pumpkin recipes send me a comment. Happy to hear from you!

LOVE fresh roasted pumpkin!

 

For the Pasta: Boil a large pot of water for the pasta. When the water is at a rapid boil add a few tablespoons of kosher salt, then add the pasta, stir often to prevent sticking. Cook for 6-8 minutes. Do not rinse under cold water as directed on the box! This will prevent all that yummy sauce from sticking to your pasta. You don’t want pasta that separates from your sauce! Yikes!

Meanwhile while your pasta is cooking, set a medium saucepan over medium-high heat, add oil and coconut oil, add onion, saute until soft and opaque.

 

One to two minutes. Add coconut milk, pumpkin, 1 1/2 teaspoons kosher salt, black pepper, and nutmeg.

Whisk vigorously or use a hand held immersion blender to blend until smooth (I use an immersion blender to make things easier and all the ingredients blend so well together- you can buy one at Bed Bath Beyond or online), cook for 4-5 minutes.

Then add maple syrup and Daiya cheese, stir until smooth. Take off the heat.

 

Pasta should be done by this step. Drain the pasta in a colander then transfer the pasta back into the big pot.

Add the alfredo sauce to the pasta and stir to coat all the pasta well.

Serve hot in pasta bowls, garnish with chopped parsley.

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Filed Under: main dishes, pasta, vegan Tagged With: dairy-free, gluten-free, main dishes, pasta, pumpkin, soy-free, vegan

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Comments

  1. Emma says

    November 2, 2014 at 3:09 pm

    Thanks Jessica for this outstanding recipe! I actually roasted my pumpkin for the first time and I can't believe how easy it was!!
    Reply
    • Jessica says

      November 2, 2014 at 7:04 pm

      Don't you just love fresh roasted pumpkin?! Happy to hear you loved it :D
      Reply
  2. Nancy says

    November 17, 2014 at 3:24 pm

    I just found this recipe on Pinterest and looked through your blog. This, and soo many other gf and egg free recipes I have to try!! I love that many of your desserts are egg free. Thanks!! :)
    Reply
    • Jessica says

      November 17, 2014 at 8:43 pm

      You're so welcome Nancy! Thank you for sharing your kind comment :)
      Reply
  3. Jill says

    November 19, 2014 at 11:09 am

    Searching for gluten free vegan pumpkin recipes and found this. I don't think I have ever seen a pumkin alfredo before. I can't wait to try this!
    Reply
  4. Lina says

    November 25, 2014 at 4:19 pm

    Irresistible!
    Reply
  5. Q Friedkin says

    November 25, 2014 at 4:21 pm

    I'm sending this one to my cousin who is gluten-free!! Thank youuu
    Reply
  6. Michelle says

    November 25, 2014 at 4:26 pm

    I usually make a pasta on Thanksgiving and after seeing this on Daiyas FB page I can't resist making this. Yummmm
    Reply
  7. Mary-Luanne says

    November 25, 2014 at 5:59 pm

    oo just discovered this recipe. Hi Jessica! Curious to know what nutmeg adds to this? Have not seen nutmeg in pasta recipes before.
    Reply
    • Jessica says

      November 26, 2014 at 9:12 am

      Nutmeg add just a touch of warming spice, very commonly used in french cooking, particularly bechamel sauce (full of dairy!) :)
      Reply
  8. Sienna says

    November 26, 2014 at 11:20 pm

    I roasted pumpkin today for pumpkin pie and decided to use the remaining for this recipe since I already had Daiya in the fridge and wanted to share how it remarkable it tasted. My boyfriend and I looked at eachother like Yes! the recipe is a keeper. Absolutely delicious, and unusual like nothing I've had before!
    Reply
    • Jessica says

      November 29, 2014 at 12:47 pm

      So glad to hear! Thank you for sharing :)
      Reply
  9. Jeanine says

    December 1, 2014 at 5:18 pm

    I just found your recipe (and beautiful blog) on Pinterest looking for gluten free, and dairy free pasta recipes. I love how easy this is and how creamy it looks. Can't wait to eat this!
    Reply
    • Jessica says

      December 2, 2014 at 10:11 pm

      Thank you Jeanine for visiting, hope you stick around and stay awhile!! :) It is SO easy, you will love it. Enjoy!
      Reply
  10. jill says

    December 5, 2014 at 12:49 pm

    oooo!!!
    Reply
  11. chrissy says

    December 6, 2014 at 2:52 pm

    WOW
    Reply
  12. chrissy says

    December 6, 2014 at 2:52 pm

    i'm making this JUST FOR MYSELF one of these days when all are at work/at school
    Reply
  13. Maddy says

    December 11, 2014 at 11:12 am

    that tip about cold water and pasta is helpful thank you
    Reply
  14. Ines says

    December 18, 2014 at 12:30 am

    My pasta looked just like your photo!! This was flawless. Hooked on pumpkin penne pasta!!
    Reply
  15. George says

    December 23, 2014 at 4:24 pm

    This was incredible!!! Thanks for a creative recipe that was enjoyed by many mouths!
    Reply
  16. Orrine says

    March 3, 2015 at 10:05 pm

    I didn't have penne so I used quinoa shells and canned pumpkin puree but followed the rest of the recipe and it was exactly what I needed for this freezing weather in March that we have here in New York- major comfort food!!
    Reply
    • Jessica says

      March 4, 2015 at 11:29 am

      Thank you for sharing Orrine - we need our comfort food! :)
      Reply

Trackbacks

  1. Pumpkin Spice Cupcakes says:
    September 7, 2014 at 4:28 pm
    […] weather here in Southern California, even for October! In that pumpkin zone, after making that penne pasta w/ pumpkin alfredo sauce. I spoil my kids with yummy treats, treats they just can’t have anywhere due to their […]
    Reply
  2. Penne Pasta with Pumpkin Alfredo Sauce - gluten free, dairy free, soy free, veganJessica's Gluten Dairy Free Kitchen says:
    September 24, 2014 at 2:26 pm
    […] UPDATE — Please find this recipe, and all others, on my new site. http://fromjessicaskitchen.com/penne-pasta-with-pumpkin-alfredo-sauce/ […]
    Reply
  3. Pumpkin Pecan Cobbler Cake (gluten free, paleo, dairy free, soy free, vegan) – From Jessica's Kitchen says:
    October 14, 2016 at 12:51 pm
    […] turned them all into pumpkin lovers – blame it on this skillet meal, this cookie, and this pasta dish. Now I need to make those […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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