Gluten free, Dairy free Pumpkin Pasta

Everybody here has been sick all week so we have tender tummies and picky eaters. I was running out of supernutricious comfort style food that is totally sugar free. (Why my kids are on a month-long sugar fast is another story.) I saw a recipe for pumpkin pasta in Parents magazine this month so I thought I would try a conversion. It turned out delicious, was a huge hit with the kids and is easy on the tummy. Here is the result.

Gluten Free, Dairy Free Pumpkin Pasta

1 1lb. bag Tinkyada brown rice penne

1 Tbs olive oil

1 shallot, minced

1 1/2 c chicken broth(we make our own here)

3/4 cup canned coconut milk

1 15 oz. canned pumpkin (we actually cook fresh pumpkins about this time of year and freeze in 1 1/2c bags)

1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp pepper

2 Tbsp potato starch

Darifree powdered potato based milk for topping

Cook pasta according to package directions. It is important to follow them exactly. I have tried omitting or lowering the salt but the results are not pleasant. It is also important to fully rinse the pasta after boiling. That said, Tinkyada makes the best GF pasta out there in my experience. It is a decent substitute for the real thing.

While that is cooking, in a medium saucepan heat the oil and add the shallots, cooking until tender(less than 5 min.) Add coconut milk and cook off a little of the liquid(the original recipe called for 1/2 c evaporated milk.) Add broth, pumpkin, and spices and bring to a boil. Dip out 1/2 c of the liquid to a small bowl. Add potato starch to the bowl and stir to make sure it is lump free. Once sauce is boiling reduce heat to low and simmer uncovered for about 4 minutes. As soon as the potato starch is ready, add that stirring constantly.

Once pasta and sauce are both done, toss pasta with sauce and serve. Top with a sprinkling of Darifree powder and allow to sit a minute for a cheesy look and a little cheesier flavor. Makes 6 cups.