5-ingredient Creamy Squash Pasta (vegan + gluten-free)

Cook Time 10 mins
Total Time 10 mins
Yields 4-5 people


  • 16 ounces of gluten-free pasta (any variety works!)
  • 6 cups water
  • 1 cup pumpkin purée
  • 1 cup full fat coconut milk (the cream from the top of the can is best)
  • 1 package of Organic Girl Arugula


  1. Add dry pasta and water to a large pot and bring to a boil (you can add chopped garlic cloves too if you wish)
  2. Using tongs or a spatula, store and turn pasta frequently over high heat and cook for 10 minutes (until water is absorbed)
  3. Remove pot from heat and add in pumpkin and coconut milk and mix well until smooth and creamy
  4. Top with arugula, garlic powder and black pepper if desired and enjoy!
  5. *This recipe tastes best day of but when reheating, add some water to the pot when heating up again to help the pasta soften again


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