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Gluten Free Pumpkin Pasta

This gluten-free pumpkin pasta is the ultimate comfort food for cozy nights! Silky pumpkin puree blends perfectly with garlic, herbs, and a splash of cream to create a rich, velvety sauce that clings to every strand of pasta. Finished with bits of crispy bacon and a sprinkle of parmesan, it’s easy to make, warming, and full of fall flavor. Whether you’re a pumpkin lover or just searching for a delicious, easy dinner, this recipe brings warmth and flavor to every bite.

Gluten free pumpkin pasta served on a plate

  • prep time

    10min

  • cook time

    25min

  • total time

    35min

  • serving size

    4

  • recipe category pasta

  • recipe cuisine american

  • recipe level simple

recipe by: Lindsay Cotter @cottercrunch

Ingredients

  • 1 (8.8-ounce) box DeLallo Gluten Free Pappardelle
  • Light olive oil or butter (as needed)
  • 2–3 strips thick-cut bacon
  • 4 fresh thyme sprigs or 2–3 sage leaves
  • 1 small shallot or yellow onion, finely chopped (about ½ cup)
  • 2 garlic cloves, about 1 to 1 ½ teaspoons minced
  • 1 cup canned pure pumpkin purée
  • ½ cup chicken broth or vegetable broth
  • ⅓ cup heavy cream or unsweetened non-dairy creamer
  • ½ teaspoon smoked paprika
  • ¼ teaspoon nutmeg
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • ¼–⅓ cup freshly grated DeLallo Parmigiano Reggiano or DeLallo Pecorino Romano

Directions

  • Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water. Then drain and return to the pot off heat. Toss with a little olive oil and set aside.
  • Cook the bacon in a large skillet over medium heat for 8–10 minutes until golden and crisp (cut into smaller pieces first for faster cooking, if desired). Remove, crumble, and set aside, leaving about 1 tablespoon bacon fat in the pan.
  • Crisp the thyme or sage in the bacon fat for 20–30 seconds per side, then transfer to a paper towel. Be careful of splatters. This step is optional.
  • Add the shallot and garlic to the pan and sauté for 2 minutes, adding butter or oil if needed, until softened. Stir in the pumpkin purée, broth, smoked paprika, nutmeg, salt, and pepper. Simmer for 3–4 minutes.
  • Stir in the cream and Parmesan, then let the sauce simmer until slightly thickened, 3–4 minutes. Adjust consistency with reserved pasta water if needed.
  • At this stage, you have two options. For a silky smooth sauce, blend with an immersion blender until creamy. For a more rustic sauce, skip blending.
  • Toss the pasta with a splash of reserved water to loosen (if needed), then gently fold into the pumpkin sauce until well coated. Stir in half of the bacon.
  • Serve topped with the remaining bacon, crispy sage/thyme, extra Parmesan, and black pepper.

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Gluten Free Pumpkin Pasta

This gluten-free pumpkin pasta is the ultimate comfort food for cozy nights! Silky pumpkin puree blends perfectly with garlic, herbs, and a splash of cream to create a rich, velvety sauce that clings to every strand of pasta. Finished with bits of crispy bacon and a sprinkle of parmesan, it’s easy to make, warming, and full of fall flavor. Whether you’re a pumpkin lover or just searching for a delicious, easy dinner, this recipe brings warmth and flavor to every bite.