High-Fiber Pumpkin Pasta with Spiced Coconut Pumpkin Sauce
Pumpkin pasta brings together the cozy comfort of Italian-style handmade pasta with the warm, fragrant flavors of spiced coconut sauce.
While pumpkin pasta is a modern seasonal twist rather than a traditional classic, it has become a favorite way to turn humble pumpkin into something wonderfully satisfying.
Tender, delicate tagliatelle is coated in a silky pumpkin-coconut sauce that is warmly spiced, gently creamy, and finished with a subtle kick of chili.
Every bite offers a lovely contrast of textures, from the soft pasta to crunchy roasted cashews and fresh, peppery arugula. The addition of psyllium husk gives the gluten-free pasta a satisfying, hearty texture while adding fiber to the meal.
It is the kind of dish that feels special enough for a relaxed weekend dinner but simple and comforting enough for an ordinary evening. Warm, nourishing, and full of character, it is a delicious way to make pumpkin the star of the table.
Nutrition
per servingInstructions
31 stepsTo Make the Pasta Dough
Assemble the required ingredients.
In a bowl, combine the gluten-free pasta mix, tapioca starch, psyllium husk, and sea salt.
Make a well in the center.
Add the egg, pumpkin puree, and olive oil.
Mix until the dough starts to come together.
Knead until you have a smooth, workable dough.
If needed, add a little extra tapioca starch if the dough feels too sticky.
To Rest the Dough
Shape the dough into a ball.
Cover and let it rest for 15–20 minutes at room temperature.
This helps the psyllium hydrate and makes the dough easier to roll.
To Prepare the Sauce
In a bowl or small saucepan, combine the pumpkin puree, full-fat coconut milk, five-spice powder, sea salt, and chili flakes.
Mix until smooth and evenly combined.
Warm gently over low heat until hot and creamy.
Do not boil aggressively.
To Roll and Shape the Tagliatelle
Divide the rested dough into 4 pieces.
Dust the work surface lightly with extra tapioca starch.
Roll each piece slightly by hand to flatten.
Pass the dough through a pasta machine using the basic pasta attachment until you get a long sheet.
Roll the dough to about number 3 thickness, or around 3 mm.
Pass the sheet through the tagliatelle cutter attachment.
Repeat with the remaining dough pieces.
To Cook the Pasta
Bring a pot of salted water to a boil.
If desired, add a little olive oil to the water.
Cook the pumpkin tagliatelle for 2–3 minutes, until it floats to the surface.
Drain the pasta.
You can place it in a sieve and briefly run it under cold water if needed to stop the cooking.
To Finish and Serve
Transfer the pasta to a bowl.
Add the cooked pasta to the warm pumpkin sauce.
Toss gently until evenly coated.
Plate the pasta and finish with roasted cashew nuts and fresh arugula.
Serve immediately.
Recipe Notes
Texture & Technical Notes:
- The dough should feel smooth, soft, and pliable, but not sticky.
- Psyllium helps bind the dough and improves elasticity, so do not skip it.
- If the dough cracks while rolling, let it rest a little longer before passing it through the machine again.
- Cook the pasta only until it floats and becomes tender. Overcooking may make it too soft.
- The sauce should be creamy and smooth, with a balance of gentle sweetness, spice, and warmth from the five-spice and chili flakes.
- Fresh arugula adds a peppery contrast and makes the final plate more vibrant for presentation.
- The pasta is best served fresh, right after cooking and tossing with the sauce.
- If needed, store the cooked pasta with sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over low heat with a small splash of water or coconut milk.
- Fresh uncooked pasta can be dusted lightly with tapioca starch and refrigerated for up to 1 day before cooking.
