The idea of pumpkin sauce with gluten-free noodles originally seemed strange and off-putting, but I can say this is in a new favorite way to up my pasta game. Pro-tip: have the ingredients measured prior to heating the sauce pan.
Ingredients
2 servings of gluten-free noodles, I made linguine
1 tbsp Olive oil
1 Garlic clove, minced
1 tsp Sage, chopped
1 tsp Rosemary, chopped
4 tbsp Pumpkin puree
3 tbsp Vegan cream cheese, I have also tried Daiya but prefer Violife
2 tbsp Oat milk, unsweetened
2 tbsp Pasta water
1/2 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Pumpkin pie spice
1 tsp Cornstarch
*Sage leaves and rosemary, to garnish
Steps
In a small sauce pan, follow the directed on the box to begin to boil water and cook noodles.
While the water is brought to a boil, heat olive oil in a medium sauce pan to low heat.
Chop garlic and place in sauce pan with olive oil.
Add noodles to boiling water and stir every couple minutes.
Once garlic is browned, stir in sage, rosemary, pumpkin puree, vegan cream cheese, and oat milk. Whisk together and let heat for 3 minutes.
When noodles are done, take 2 tbsp of the pasta water before straining. Combine the pasta water with pumpkin pasta sauce.
Stir in the nutmeg, allspice, pumpkin pie spice, and cornstarch to enhance flavors and thicken the sauce.
Add the noodles to the sauce and use tongs to evenly coat the noodles.
Garnish with sage leaves and rosemary.
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