Pumpkin Pasta Sauce Coconut (Printable View)
Pumpkin and coconut meld in a comforting sauce with sage and cinnamon, perfect for gluten-free pasta.
# Ingredient List:
→ Main Ingredients
01 -
9 ounces gluten-free fettucine pasta
02 -
15 ounces pumpkin puree, unsweetened
03 -
13.5 ounces full-fat coconut milk
04 -
1 sweet onion, diced
05 -
1/3 cup fresh sage, chopped
06 -
3 cloves garlic, minced
07 -
1 tablespoon olive oil
08 -
1 teaspoon salt
09 -
1/4 teaspoon paprika
10 -
1/4 teaspoon ground cinnamon
# Preparation Steps:
01 -
Heat olive oil in a large sauté pan over medium heat. Add diced onion, minced garlic, and chopped sage. Stir frequently and cook for 3 to 4 minutes until the mixture is fragrant and onions are translucent.
02 -
Add pumpkin puree, full-fat coconut milk, paprika, salt, and ground cinnamon to the pan. Combine thoroughly and cook for another 3 to 4 minutes over medium heat, stirring regularly.
03 -
Cover the pan and reduce heat to low. Allow the sauce to simmer gently for 25 to 30 minutes, stirring occasionally until thickened and the flavors are melded.
04 -
Meanwhile, bring a large pot of salted water to a boil. Cook the gluten-free fettucine pasta following package directions until al dente. Drain well.
05 -
Transfer the cooked pasta directly into the finished pumpkin sauce. Toss thoroughly until the pasta is evenly coated. Serve immediately.
# Supplementary Details:
01 -
For the best texture, toss pasta with sauce just before serving. Fresh or frozen sage can be used interchangeably, and pre-chopped onions speed up preparation.