{from scratch holidays} GF & DF Roasted Pumpkin Pasta

My kids can still remember “real” mac n’ cheese, as they have only been dairy-free for a year.

Every so often they beg for a pile of the cheesy good stuff they fondly remember.

While I wont make them traditional macaroni and cheese anymore,  I will make this:

Creamy Roasted Pumpkin Pasta

Roasted pumpkin takes center stage in this baked pasta dish, creating a creamy, flavorful sauce.

Use elbow macaroni in this recipe and you will have a mock mac n’ cheese that the kids will be nuts for.

Not cooking for kids?

How about switch up the shape of the pasta, giving you a comfort food all the adults will adore.

Want to mix it up?

Add some sweet sausage and sauteed kale, and you have a new take on an old favorite.

Creamy Roasted Pumpkin Pasta {Gluten Free, Dairy Free}

Ingredients

  • 1 small sugar/pie pumpkin, halved and seeds removed.
  • 1 package of Gluten Free pasta
  • 2 tablespoons of Earth Balance Vegan “Buttery Spread”
  • 2 tablespoons white rice flour
  • 2  1/2 cups Dairy Free Milk (more as needed)
  • a dash of cinnamon
  • 1/2 – 1 teaspoon ground sage {as needed, to taste}
  • salt
  • pepper

note: depending on the size of the pumpkin you roast, you may need to add more or less milk than listed in the directions.

Instructions

  1. Preheat oven to 400°
  2. Place the pumpkin halves on an oiled baking sheet, facing cut side down, and roast until the pumpkin is tender {time will vary based on size, but check after 25 mins}.
  3. Once cool, remove the pumpkin puree from the skin and transfer the puree to a food processor. Process until smooth.
  4. Cook the Gluten Free Pasta to al dente according to the package directions.
  5. Meanwhile, in a medium sauce pan, add the Earth Balance and let it melt. Add the white rice flour and whisk them together over medium heat for one minute.
  6. Slowly add the milk and let it come to a gentle boil for 2-3 mins.
  7. Add the pumpkin puree slowly {so it doesn’t splash you} and whisk well.  If your mixture immediately seems thick, slowly add more milk and combine.  You want the pumpkin puree to fully incorporate into the mixture.
  8. Sprinkle in the cinnamon and ground sage. Add salt and pepper to taste.
  9. Let the mixture thicken slightly over medium heat.
  10. Pour the pumpkin mixture over the drained pasta and combine.
  11. Pour this mixture into an oiled baking dish.  Let it cook in the oven for 15-20 mins until heated through and the top begins to get slightly brown.

Alternative 1: If not cooking for a dairy free crowd, sprinkle cheese over the top of this dish before placing it in the oven.  Cook until the cheese has melted and the pasta is heated through.

Alternative 2: Add cooked sweet sausage and sauteed kale to the pumpkin pasta before placing it in the oven.  Add cheese if desired.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

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12 Comments Add yours

  1. this looks fabulous! i’ve made something similar with some tofu ricotta added in, but my personal favorite non-dairy mac’simile is a mix of onions, carrots, and potatoes.

    1. Becky says:

      yum, sounds great!!! i like the tofu ricotta added in as well! nice touch.

  2. bakeanything says:

    So heavenly! I’m going to pass this to my all my gluten free and soy free friend! Thank you!

    1. Becky says:

      awww, thanks bakeanything. hope everyone enjoys it as much as my family did!

  3. Just made this for lunch and it was amazing! My husband hasn’t had a creamy pasta in over two years – this made his day. Thank you 🙂

    Next time I make this I will try with the sausage and kale.

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