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Gluten-Free Pumpkin Pasta

Gluten-Free Pumpkin Pasta

Here's a delicious gluten-free fall dish to shake up your pumpkin this fall.
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Ingredients
  

  • 1 14 oz. can of pumpkin puree (not pumkpin pie filling)
  • 1 lb. organic Italian sausage (pre-cooked chicken sausage)
  • 1 medium sized onion
  • 3 cloves of garlic
  • 1/2 inch ginger root
  • 2 T Earth Balance Butter
  • Olive oil for cooking
  • 1/2 - 1 lb. gluten-free pasta (We used Tinkyada mini-shells)

Instructions
 

  • Bring a large pot of water to a boil and cook the pasta according to directions.
  • Peel and chop the onion into small bite-sized pieces.
  • Peel and slice the garlic cloves.
  • Peel and grate the ginger root
  • Slice the sausage into bite-sized pieces.
  • Add 1T olive oil to the skillet.
  • Add the sausage to the skillet and cook through – for about 5-7 minutes - I let them get a little crispy (but not burnt). Take the sausage out of the pan and set aside on a plate.
  • Add 1 T olive oil to the skillet. Sauté the onion on medium heat for about 5 minutes.
  • Add the garlic and ginger to the onions. Sauté for about 3 minutes.
  • Add the can of pumpkin to the onion mixture in the skillet. Take about ½ cup of pasta water (the pot your pasta is cooking in) and add it to the skillet. Stir to combine. Add more water if you want to thin out the sauce.
  • Add the sausage back to the skillet and stir through the sauce. If desired: add salt/pepper to taste.
  • Once the pasta is done cooking to your liking –drain, rinse and add the pasta to the pumpkin mixture.
  • Stir to combine. Lower the heat and allow to cook together for about 5 more minutes.
  • Serve and enjoy!

Notes

We loved this dish as is. You could also add parsley, sage, or parmesan cheese over the top when serving, for additional flavors. 
Hope you enjoy your new favorite pumpkin dinner!