The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Pumpkin Spaghetti

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Pumpkin Spaghetti

The creamiest pumpkin spaghetti sauce for lazy days. Such a flavorful & nutritious comfort food.

  • Prep Time


  • Cook Time


  • Total Time


  • Course


  • Servings

    4 to 5


  • 8 ounces Gluten- Free fettuccini or any other long, thin noodle, such as linguine or spaghetti
  • 1 large onion thinly chopped
  • 1 tsp dried basil
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh sage leaves
  • 1 cup pumpkin purée
  • 2 cups gluten-free oat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cayenne pepper


  • Starting by sautéing the chopped onion in olive oil, add in the dried basil and half of the chopped sage. Sautée until translucent.
  • Add  the minced garlic for a couple of minutes, then add 1 cup of pumpkin purée & stirr in 2 cups of oat milk.
  • Allow to boil for 5 mins until sauce is thickened.
    Flavor with nutmeg, salt & pepper.
  • Mix in with spaghetti & enjoy a speedy & lunch 🙂

TIP: If the sauce is too thin add more pumpkin purée, if it’s too thick add some pasta water.