Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pumpkin Pancetta Pasta.

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The Recipe

Tonight’s new recipe is for pumpkin and pancetta pasta. I really like cooking with what I call the orange vegetables: carrot, pumpkin, sweet potato and butternut squash.  Actually this weekend I’m planning on making a butternut squash, spinach and bacon soup, I’ll try and photograph it and share the recipe. 

I’ve used pumpkin as base for a pasta sauce before and it works really well.  This time I’ve added in some pancetta to add an extra bit of smokiness.

I made a double batch of this recipe and packed up the leftovers for lunch at work the next day.  I added a drizzle of water and popped it in the microwave for a couple of minutes and it tasted great.

pumpkin pancetta pasta

Other Dinner Ideas

If you like this recipe for Gluten and Dairy Free Pumpkin Pancetta Pasta then you might like to try one of my other dinner recipes:

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Pumpkin Pancetta Pasta (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins
Servings: 4
Best Season: Fall



  1. Cook the pasta per the instructions on the packet and set aside
  2. Add a drizzle of olive oil to a shallow pan over a medium heat
  3. Add in the onion, chilli, garlic, mushrooms and pancetta
  4. Saute for 10 minutes
  5. Stir in the oregano, basil, pumpkin purée, water, dairy free cream and season to taste
  6. Cook for a couple of minutes
  7. Add in the spinach and leave for a couple of minutes until wilted
  8. Stir in the pasta and serve topped with a sprinkle of chives and some dairy free cheese
Keywords: gluten free pasta
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