Gluten Free Pumpkin Penne

I think pasta might be one of my love languages. The first time I made this recipe for a creamy pumpkin pasta casserole, I’d hoped that a home-cooked meal might help lighten the load of a neighbor who was going through a difficult time. I now make it often, and always with a good dose of love! Like my best ever homemade lasagna or it’s gluten free version, this pasta recipe is like my own little act of service to myself and the family.

Baked penne with pumpkin cream sauce and chicken sausage is a hearty and comforting, family-friendly casserole with all the best flavors of fall: from the savory hint of pumpkin in the sauce to the bits of sweet apple in the gluten-free chicken sausage.

Why You’ll Love Baked Pumpkin Pasta

• Wonderfully balanced. Yes, all of the flavors come together into true fall comfort food. But it’s also the perfect balance between creamy indulgence and fresh ingredients.
• All-in-one meal. The best thing about a casserole is that it’s a dull family dinner all on its own, that’s just so simple to make and bake!
• Incredibly versatile. To make it gluten free, all you have to do is swap out the pasta, since all of the pumpkin cream sauce ingredients are naturally gluten free. But that’s not all. You can customize your casserole with different meats or veggies, and I even share options to make it meat and/or dairy free!

Pumpkin Pasta Recipe Ingredients

This easy baked pumpkin penne starts with a whole wheat or whole grain gluten free pasta, and then comes together with a creamy pumpkin sauce. Here’s a rundown of what you’ll need to make this dish. Scroll down to the recipe card for the full amounts and step-by-step instructions.

• Apple Chicken Sausage: You’ll want a brand of full-cooked sausage, such as al fresco or Aidell’s. Cut it into half-inch cubes.
• Penne Pasta: Regular or gluten free penne noodles, cooked al dente per the package instructions.
• Pumpkin Puree: Make sure you get pure pumpkin puree and not pumpkin pie filling!
• Parmesan Cheese: Divided to use in the cream sauce as well as when serving. 
• Chicken Broth: Alternatively, vegetable broth can be used.
• Garlic: A fresh clove, preferably, that you’ve minced.
• Sage: I like to use fresh herbs in this recipe, but you can use a pinch of dried sage if you don’t have fresh.
• Frozen Peas: No need to thaw, just toss them in.
• Butter: Either unsalted or salted is fine, depending on what you have in the fridge. Just adjust your additional seasonings accordingly.
• Half and Half: Make it richer with heavy cream, or lighten things up with milk.
• Nutmeg: A little bit really makes the flavor of any cream sauce pop, especially one with pumpkin.
• Salt & Pepper: Season to taste!

Variation Ideas

Another beautiful thing about a penne pasta bake? How easy it is to mix it up! This pumpkin pasta recipe allows for so many opportunities to make it your own:

• Use another pasta shape, such as rigatoni, conchigliette, cavatappi, macaroni, farfalle, or fusilli. All that matters is that it is a short-cut pasta noodle.
• Swap out your choice of protein with pork or turkey sausage, alternatively roasted or grilled chicken slices or diced smoky bacon.
• For an extra cheesy and creamy sauce, stir in a spoonful of ricotta, or add in chunks of feta or goat cheese.
• Add fresh veggies in addition to or instead of the peas, such as steamed sliced carrots or broccoli, sauteed kale or zucchini, roasted Brussels sprouts or cauliflower, etc.
• Pumpkin can be substituted with pureed butternut squash or sweet potato
• Add in more fresh herbs, like thyme or rosemary, for extra aromatic flavor
• Skip the meat for a vegetarian pasta bake by leaving out the sausage or using a plant-based alternative and swapping the chicken broth for vegetable broth.
• Make this recipe dairy free by replacing the half-and-half with your choice of dairy alternative and leaving out the parmesan cheese or using a vegan cheese.

Tips for Success

• Optimize Your Time: prep the pumpkin cream sauce while you bring the water to a boil and cook the pasta.
• Use Dry Pasta: Good, old-fashioned, dry pasta noodles are best for this casserole (penne or otherwise). If you do use a variation of fresh pasta for this recipe, leave the pasta uncooked before baking.
• Salt Your Pasta Water: Add salt to the water you’ll boil the pasta in – and be generous! Well-salted pasta water is the key to well-seasoned pasta.
• Don’t Overcook the Pasta: This is doubly important if you are using gluten free pasta. Since the noodles will continue to cook in the oven, you’ll want to leave them al dente. If they are already too soft, they will just get mushy when baked in the sauce.
• Let the Casserole Rest After Baking: Once it’s out of the oven, give your pumpkin penne a chance to rest before serving so that the sauce has a chance to set up a bit. Usually, 5-10 minutes will do the trick.

How to Store and Reheat Leftover Pumpkin Pasta

• Refrigerate – Leftovers of this baked pumpkin pasta dish will keep in an airtight container, in the fridge for up to 3-5 days.
• Freezer – After it’s cooled, baked pumpkin pasta can be kept frozen in a freezer-safe container for up to 3 months.
• Reheat – To reheat a pasta bake in the oven, place the penne in an oven-safe dish, cover it with foil, and bake at 350°F until it’s nice and hot again. Otherwise, pop leftovers in the microwave for a few minutes until reheated.