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Article: Creamy Pumpkin Sage Gluten-Free Fusilli with Crispy Prosciutto

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Creamy Pumpkin Sage Gluten-Free Fusilli with Crispy Prosciutto

(Gluten-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Optionally Dairy-free)

Pumpkin season gets deliciously savory with this creamy, crave-worthy gluten-free pasta

Fall has arrived, which means one thing: it’s pumpkin season! Yes, we know pumpkin gets a little carried away this time of year. Pumpkin coffee, pumpkin muffins, pumpkin everything. But before you roll your eyes at yet another pumpkin recipe, hear us out.

Recipe Ingredients
This Creamy Pumpkin Sage Gluten-Free Fusilli with Crispy Prosciutto is pumpkin in its savory era—and honestly, we’re here for it. Creamy pumpkin sauce gets a boost of flavor from shallot, garlic, fresh sage, thyme, maple syrup, nutmeg, Parmesan, and a bright squeeze of lemon. Then we pile on crispy prosciutto, fried sage leaves, and toasted pumpkin seeds for plenty of salty crunch.
Gluten-Free Fusilli Recipe
Even better, the pumpkin sauce gets an extra boost from BareOrganics Pumpkin Protein Powder, making this more than just another pretty bowl of orange pasta. The recipe serves six and is gluten-free, egg-free, nut-free, soy-free, and refined sugar-free, with an easy dairy-free option.
Pumpkin Pasta Recipe

Tips for the Best Pumpkin Pasta:

  • Use pumpkin puree, not pumpkin pie filling. This is worth repeating. Pumpkin puree gives you the neutral, savory-friendly pumpkin flavor you want. Pumpkin pie filling is sweetened and seasoned for baking.
  • Don’t skip the pasta water: Gluten-free pasta can sometimes benefit even more from a little extra help with sauce consistency. Add the reserved water gradually until the sauce looks glossy and coats the fusilli.
  • Cook the sage quickly: Fresh sage leaves crisp up very quickly in hot oil. Keep an eye on them so they become crisp without burning.
  • Get the prosciutto really crisp: Let the prosciutto cool before breaking it into pieces. It will continue to firm up as it cools, giving you those irresistible crunchy pieces throughout the pasta.
  • Add the lemon at the end. Stirring the fresh lemon juice into the sauce after removing it from the heat keeps the flavor bright and helps balance the creamy pumpkin and Parmesan.
  • How to Make This Pumpkin Pasta Dairy-Free: It’s easy to make this recipe dairy-free. Use your favorite unsweetened dairy-free cream alternative (BareOrganics Coconut Powder + Water) in place of the heavy cream and a dairy-free butter alternative in place of the butter. You’ll also need to use a dairy-free Parmesan alternative or omit the Parmesan.
  • Because prosciutto is part of the recipe, be sure to check labels if you’re cooking for guests with specific dietary restrictions.

Servings: 6

Ingredients

  • 12 fresh sage leaves
  • Olive oil
  • Kosher or fine sea salt 
  • 4 ounces thinly sliced prosciutto
  • 12 ounces gluten-free fusilli pasta
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely minced
  • 3 garlic cloves, minced
  • 1 (15-ounce) can pumpkin puree
  • 1½ cups gluten-free chicken broth or vegetable broth
  • ½ cup heavy cream or unsweetened dairy-free cream alternative like BareOrganics Coconut Powder
  • ¼ cup BareOrganics Pumpkin Protein Powder
  • ½ cup freshly grated Parmesan cheese, plus more for garnish
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 12 fresh sage leaves, for garnish
  • ¼ cup toasted pumpkin seeds (pepitas), for garnish

Directions

  1. Heat 1 tablespoon olive oil in a small skillet over medium heat.
  2. Add fresh sage leaves and cook for 10 to 15 seconds per side until crisp. Transfer to a paper towel-lined plate and set aside.
  3. Line a baking sheet with parchment paper.
  4. Arrange prosciutto slices in a single layer on the baking sheet. Lightly brush with olive oil for extra browning.
  5. Bake for 10 to 12 minutes, or until the prosciutto is crisp and golden. Remove from the oven and transfer to a paper towel-lined plate. Let cool completely, then break into large pieces.
  6. Bring a large pot of salted water to a boil. Cook gluten-free fusilli according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water. Drain pasta and set aside.
  7. Heat 2 tablespoons olive oil and butter in a large skillet or Dutch oven over medium heat. Add shallot and cook for 3 to 4 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds until fragrant.
  8. Stir in pumpkin puree and cook for 2 minutes.  Add broth, cream, BareOrganics Pumpkin Protein Powder, chopped sage, thyme, maple syrup, salt, pepper, and nutmeg.
  9. Reduce heat to medium-low and simmer for 5 to 7 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
  10. Remove from heat and stir in Parmesan cheese and lemon juice.
  11. Add cooked gluten-free fusilli to the pumpkin sauce and toss gently until the pasta is completely coated.
  12. Add reserved pasta water, a little at a time, until the sauce reaches a silky consistency that clings to the fusilli.
  13. Stir in half of the crispy prosciutto pieces, reserving the rest for topping.
  14. Taste and adjust seasoning if needed.
  15. Divide the pumpkin fusilli among shallow bowls or transfer to a large serving platter.
  16. Top with crispy sage leaves, the rest of the crispy prosciutto pieces, pumpkin seeds, more black pepper and a drizzle of olive oil before serving.
  17. Finish with a light drizzle of olive oil before serving.


Superfoods:

Organic Pumpkin Protein Powder
Organic Pumpkin Protein Powder Sale price$21.99 USD
Save $10.03Organic Pumpkin Protein Powder Bundle
Organic Pumpkin Protein Powder Bundle Sale price$33.95 USD Regular price$43.98 USD

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