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Gluten Free Fusilli with Pumpkin Sauce


Creamy Pumpkin Pasta Sauce, a fast and easy Pumpkin Sauce, creamy and delicate. The perfect meatless Dinner Recipe!


  • 55g unsalted butter/ vegan friendly butter
  • 115g white onions or shallots, finely chopped
  • 80g pumpkin
  • 350g Nnova Rice Fusilli
  • 200ml single cream/ plant based vegan alternative
  • 4 tbsp parmesan cheese/ parmesan vegan, plus extra to serve
  • 2 tbsp fresh parsley, finely chopped
  • Pinch of nutmeg
  • Salt and pepper


  • Melt the butter in a saucepan over a low heat. Add the onions, sprinkle with a little pinch of salt, cover and cook, stirring frequently, for 25-30 minutes.
  • Scoop out and discard the pumpkin seeds. Peel and finely chop the flesh. Tip the pumpkin into the saucepan and season to taste with nutmeg. Cover and cook over a low heat, stirring occasionally, for 45 minutes.
  • In the meantime, boil water in a large pot, salt the water with at least a tablespoon of salt. Pour the fusilli into boiling water.
  • Boil undercover for 8-9 minutes or until tender, stirring occasionally.
  • Drain and rinse with warm water.
  • Stir the cream, grated parmesan and parsley into the pumpkin sauce and season to taste with salt and pepper.
  • If the mixture seems a little too thick, add some or all the reserved cooking liquid. Tip in the pasta and toss for 1 minute. Serve immediately, with extra parmesan for sprinkling.


Although this recipe is traditionally made with pumpkin, you could also use butternut or acorn squash instead. 

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