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Gluten-Free Pumpkin Alfredo


  • 1 box Barilla GF Penne pasta
  • 13 Fresh sage leaves
  • 2 tbsp butter
  • 1 cup pureed pumpkin
  • 1 cup whipping cream
  • freshly ground nutmeg
  • grated parmesan cheese


  • Cook gluten free pasta according to package directions.
  • Drain and keep ready until sauce is cooked.
  • In a large frying pan on low heat sauté the sage leaves in the butter.
  • Whisk in the whipping cream and the pureed pumpkin until smooth.
  • Add some freshly ground nutmeg.
  • Let cook for 5 minutes.
  • Add the cooked pasta (about 4 cups) and stir.
  • To serve top each dish with grated parmesan cheese.
  • *** For the non-vegetarians and vegans you can also top this pasta with fried crumbled bacon.
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