Pumpkin Pasta Skillet
Recipe type: Main Courses
Cook time: 
Total time: 
Serves: 4
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.
  • 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.
Recipe by These Things I Love at http://thesethingsilove.com/2012/10/pumpkin-pasta-skillet/