I love pumpkin in sweet treats and lattes, but recently I’ve been adding it to my savory dishes and one of my favorite ways is in this Gluten Free Pumpkin Penne Pasta!
Every couple of weeks I’ve been getting an organic Pumpkin from Fyzabad by my grandmother. They are so sweet, and full of flavour that I always freeze some, make pumpkin soup and bake a couple pieces for my Homemade Pumpkin Puree.
This last one was nice and big, so I had quite a bit of puree leftover and I wanted to try something new. I’ve sometimes added Butternut Squash to my Mac and Cheese so it wasn’t too big a leap to this Gluten Free Pumpkin Penne Pasta!
Making Gluten Free Pumpkin Penne Pasta
While looking for recipes to inspire this dish, I found that lots of recipes used fettuccine or linguini. Those pastas are available gluten free, but they are so delicate that when I stirred to coat the noodles they sometime break up in to pieces and the dish isn’t so pretty to look at. (And for me I like my dishes to look and taste delicious!) So I opted to use Gluten Free Penne Pasta and the pasta held it’s shape nicely and got a nice coating.
I used my homemade pumpkin puree in this recipe, but I know making homemade puree might not be an option for everyone, so you can use store bought Pumpkin Puree. Just read carefully not to use Pumpkin Pie Filling!
This recipe calls for freshly grated Parmesan Cheese. I haven’t tried it with the pre-grated stuff so if you do, comment and let us know how it turned out.
The recipe that inspired this dish used heavy cream or half-and-half. When I was writing the recipe unfortunately I didn’t have those in the fridge, but I found a book of evaporated milk and the dish came out just as silky and delicious!
Once you’ve gathered the main ingredients, it’s simply to add some butter, garlic, salt and pepper then you can get started on this simple and delicious pasta dish!