Pumpkin Pasta Skillet

Pumpkin Pasta Skillet #glutenfree #vegan

I sure love browsing for new recipe ideas online. In most cases I know they’re not vegan or gluten-free but I love letting my imagination wander, trying to figure out a way to replicate it so that we can eat it.

That’s what this recipe is all about. Inspired by this recipe from The Realistic Nutritionist for Pumpkin Skillet Lasagna, I knew I had to make a vegan and gluten-free version.

The first time I made this I used gluten-free brown rice lasagna noodles like the original recipe suggests. It worked just fine. But the next time I made it, I was extra lazy and had a half a package of gluten-free brown rice pasta shells in the pantry so I just used that up. The texture and flavor was still just as awesome.

#GlutenFree Pasta Shells

Also, in my version I upped the mushrooms and garlic, used almond milk instead of cream, and subbed out the regular ricotta with vegan ricotta.

I used my recipe for Vegan Ricotta in this recipe. You don’t need to let it strain in the cheesecloth or anything. Just whiz it up and use it as is in this recipe. It’s got the same consistency and texture of real ricotta this way.

#Vegan Ricotta in Pumpkin Pasta Skillet

Pumpkin Pasta Skillet #glutenfree #vegan

Both times I made this I chose not to add Daiya cheese shreds. I don’t think it would have added anything extra special to an already very rich dish full of complex flavors. You can choose to add some shreds to your version if you feel like you want that extra bit of cheesiness.

I took pictures and I’m not going to lie … it’s really difficult to make this look appetizing. It’s a mashup in a pan, afterall. But please don’t let my lousy photos and lack of food-styling prevent you from trying this rich and decadent – and EASY! – weeknight supper.

Pumpkin Pasta Skillet
Cook time
Total time
Inspired by The Realistic Nutritionist, this is a gluten-free and vegan version using almond ricotta and almond milk. You can choose to add Daiya mozzarella shreds or omit and still have an incredibly rich meal.
Recipe type: Main Courses
Serves: 4
  • ½ lb gluten free pasta or 7 gluten free lasagna noodles
  • 1 tablespoon vegan margarine or olive oil
  • ½ large white onion, diced
  • 4 cloves garlic, sliced
  • 1 lb cremini mushrooms, sliced
  • 2 cups canned pumpkin puree
  • ½ cup almond milk
  • 1½ teaspoon dried basil
  • 1 teaspoon ground sage
  • 1 teaspoon garlic powder
  • Pinch ground nutmeg
  • Salt and pepper
  • 1 cup almond ricotta
  • 1 cup Daiya mozzarella shreds, optional
  1. Cook pasta or lasagna noodles according to package instructions. Drain, rinse and set aside.
  2. Heat margarine or oil in a large skillet over medium heat. Add onions and saute about 5 minutes until they start to soften.
  3. Add in garlic and mushrooms. Saute for another 5-8 minutes until mushrooms begin to soften and start to brown.
  4. Meanwhile, in a small bowl mix pureed pumpkin, almond milk, ground sage, dried basil, garlic powder and nutmeg until smooth.
  5. Add to skillet and reduce heat to medium-low. Stir and heat through.
  6. Add cooked pasta. Gently stir.
  7. Add in almond ricotta and Daiya shreds, if using.
  8. Fold gently into the pumpkin-noodle mixture.
  9. Season with salt and pepper and serve hot.



  1. says

    I LOVE IT! One dish I really miss is from the Moosewood cookbook, but its got cream and such in it. This should hit the spot as a replacement :)

    And if you’re ever in need for an ego boost with your photography, buzz on over to my site LOL

    • says

      I really think you’ll love this Kate. I actually had to consciously stop making this so often so I don’t get sick of it/fat off of it. And as for the photos . . . I think we’re all more critical of ourselves than we need to be, hey? Thanks for always stopping in and commenting. I love having regulars here. :)

      Oh and what’s the recipe from Moosewood? Is it a similar idea, with pumpkin? Dying to know now.

  2. Diane says

    Loved it! I forgot to soak the almonds overnight, so we made this with just the Daiya and it was still great!

    My husband was recently diagnosed with psoriatic arthritis, and the rheumatologist wanted to put him on a chemotherapy drug to combat it. We are trying an all-vegan, gluten-free diet instead, and your site has given us so many ideas. Thank you for this!

    • says

      Hi Diane, I am glad you enjoyed this recipe. It’s one of my go-to weeknight meals. If you have a high powered blender (VitaMix, BlendTec, etc.) you should be able to get away with soaking the almonds in hot water for an hour or so before preparing the rest of the ‘ricotta’ recipe.

      I hope your husband sees results on a whole-foods plant-based diet. Wishing you both all the best on the road to recovery. :)

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