About this recipe
In this gluten free one pot pumpkin and sausage pasta dish, pumpkin switches its vibe from sweet to savory. If you have never tried pumpkin beyond the favorite pumpkin pie, pumpkin bread, or my favorite Gluten Free Pumpkin Crumble Bars or Gluten Free Browned Butter Pumpkin Blondies then you are going to want to keep reading.
Pumpkin puree combines with cream (dairy or non-dairy option), mild Italian sausage, garlic, and red pepper flakes (for an optional kick) to make one of my most favorite things to serve up in the fall. It’s warm and filling, and my kids even seem to like it which is always a win.
Did you know pumpkin is a vegetable? So when you eat this hearty dish, you can enjoy the comfort and know that you are giving your body some good nutrients at the same time! Pumpkin is full of vitamin A and beta carotene which both help our organs to function properly and help our immune systems perform well. Pumpkin is also packed with fiber which can also be beneficial to our bodies.
Do I have to use canned pumpkin?
You do not have to use canned pumpkin. If you enjoy making your own pumpkin puree, this would be a delicious alternative. Another option is to use pureed butternut squash, either canned or fresh.
The word “creamy” is usually a red flag for me. Is there a dairy free option?
To make this recipe dairy free, simply use substitute 1/4 cup heavy cream for dairy free heavy cream (Silk makes one) or use full fat, canned coconut milk. The coconut milk will give a slight hint of coconut flavor, but this actually pairs very well with pumpkin. You have the option to omit the parmesan cheese or use your favorite substitute.
Do I have to use turkey sausage?
You do not have to use turkey sausage. You could make this with regular pork sausage or a vegan option if you wish, just make sure to drain any grease before continuing with the recipe.
Do I have to use fresh garlic and onion?
My recommendation for this recipe since there are few ingredients is to use real garlic and onion. It will really give some nice flavor that is missed by using powders, but if you are short on time and/or energy like I am a lot of the time, the powdered spices will work just fine. See the recipe for amounts.
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One Pot Pumpkin and Sausage Pasta
Description
This creamy, gluten free one pot sausage and pumpkin pasta is a comforting dish when nights start to get chilly and you need something warm and hearty to fill up everyone at your table
Ingredients
- 1 pound mild italian turkey sausage, ground or removed from casings
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 16 ounces (roughly 4 1/2 cups) brown rice pasta such as farfalle, penne, or caserecce
- 1 box (32 ounces or 4 cups) of reduced sodium chicken or vegetable broth
- 1 1/4 cups pumpkin puree
- a pinch of red pepper flake (optional)
- 1/4 cup heavy cream (or dairy free alternative)
- 1/4 cup grated parmesan (omit for dairy free or substitute your favorite)
Instructions
- In a large, high sided skillet over medium-high heat, brown 1 pound italian turkey sausage.
- Add 1 small, minced yellow onion, and 2 minced cloves of garlic and sautee, stirring for 1 minute.
- Reduce the heat to low-medium. Add 16 ounces (roughly 4 1/2 cups) pasta, 1 teaspoon kosher salt (1/2 teaspoon fine salt), 1/8 teaspoon pepper, 4 cups broth, 1 1/4 cup pumpkin puree, and a pinch of red pepper flake. Stir.
- Place the lid on and cook 8 minutes. Stir, making sure to get to the bottom, replace the lid, and cook another 5 – 8 minutes or until the pasta has finished cooking. *I always test a piece of pasta when it gets close to time. If it’s not quite done, place another minute on the timer and check again after that.
- When the pasta has finished cooking, stir in 1/4 cup heavy cream (or dairy free alternative) and 1/4 cup parmesan cheese (or dairy free alternative). Serve immediately.
Notes
To make this recipe dairy free: replace the heavy cream for a dairy free alternative heavy cream (silk makes one) or use canned, full fat coconut milk
To make this recipe using regular italian pork sausage: drain any fat after browning and continue with the recipe as usual.
To avoid overdone/mushy pasta: serve this dish immediately or stop the cooking process before the pasta just almost, but not quite fully cooked. Leave the lid on and serve when you’re ready. Make sure to test the pasta before the cooking time runs out. Everyone’s stovetop “medium” is different, so it may take a few minutes more or less for your pasta to reach done.
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Sara
This recipe is great! I recently went GF & DF (along with a million other allergies including tomatoes) and have been craving a pasta dish. This was easy to make all in one pot after a long day at work and hit the spot. I topped with marcona almonds for a little added something (missing that Parmesan cheese) and stirred in arugula & spinach to add a little green. Hubby and one son also gobbled it up with no complaints.
goodandwellglutenfree
Thank you so much for trying this recipe Sara! I’m so glad you enjoyed it!