This nightshade free pumpkin pasta is a great alternative to tomato sauces. Those who follow me may know by now that I’m allergic to tomatoes. I discovered this through my own elimination diet and now have to find new ways to make pasta, chili, and bbq sauce. It’s unfortunate but leaving out nightshades has helped my symptoms quite a bit.
I created a delicious nightshade free pasta sauce recipe that is more in line with what we traditionally think of with tomato sauces. You can find that recipe with this link Nightshade Free Pasta Sauce
The problem with that recipe is that it isn’t half as easy as dumping a jar of pasta sauce onto a plate of pasta. Enter this nightshade free pumpkin pasta. There’s no food processor necessary for this one! Just dump a can of pureed pumpkin out and season it well. As simple as it can get!
This is also the first recipe on my site that I decided to include dairy. Many individiuals may find a lactose intolerance or sensitivity through their elimination diet. However, some lucky ones may find it doesn’t aggravate their symptoms at all. This one’s for you! And me 🙂
I used chickpea pasta for this recipe but you can use whatever alternative fits your diet. If you can tolerate wheat and gluten feel free to use any shaped regular pasta. But there are lots of other options as well.
Please use the following affiliate links for your pasta shopping needs!
This is the chickpea pasta that I’ve really started to like. I like the texture even more than whole wheat!
You may also try lentil pasta which has a nice vibrant color:
And for a wheat, gluten, and legume free option there is the classic brown rice pasta but formed in the more heavy sauce friendly shapes:
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 small zucchini, halved lengthwise and sliced
- 1 14.5 oz can pureed pumpkin
- 1/2 cup coconut milk (or preferred plain milk)
- 1/4 cup beef broth
- 1 tsp dried rosemary
- 1/8 tsp ground nutmeg
- 2 large kale leaves, ribs removed and chopped
- 2 oz feta cheese, plus more for topping
- salt and pepper
- prepared pasta for serving (I used chickpea)
Instructions
- heat a large skillet over medium heat
- brown ground beef, set aside
- add more oil to pan if necessary (I used olive oil) and reduce heat to medium low
- sautee the onions for 15-20 minutes until they start to turn color and become soft
- add the garlic and sautee 2 more minutes
- add the remaining ingredients except the kale and feta
- simmer on low for about 5 minutes to let zucchini soften
- add the kale and feta and stir for 2 minutes until the leaves begin to wilt
- serve warm on pasta
Nightshade Free Pumpkin Pasta
Ingredients
- 1 lb lean ground beef
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 small zucchini halved lengthwise and sliced
- 1 14.5 oz can pureed pumpkin
- 1/2 cup coconut milk or preferred plain milk
- 1/4 cup beef broth
- 1 tsp dried rosemary
- 1/8 tsp ground nutmeg
- 2 large kale leaves ribs removed and chopped
- 2 oz feta cheese plus more for topping
- salt and pepper
- prepared pasta for serving I used chickpea
Instructions
- heat a large skillet over medium heat
- brown ground beef, set aside
- add more oil to pan if necessary (I used olive oil) and reduce heat to medium low
- sautee the onions for 15-20 minutes until they start to turn color and become soft
- add the garlic and sautee 2 more minutes
- add the remaining ingredients except the kale and feta
- simmer on low for about 5 minutes to let zucchini soften
- add the kale and feta and stir for 2 minutes until the leaves begin to wilt
- serve warm on pasta