Natasha from Gather Around Our Table, here! I’m excited to share with you a warm fall inspired meal that will be perfect for your Thanksgiving feast! This makes a great casserole substitute since it contains some healthier ingredients and is completely dairy free!
I love creating dairy free meals with the same tastes and textures as real dairy. This pasta sauce is creamy from the pumpkin and rich with flavor. Feel free to add a meat to it if you want, I think ground sausage would be perfect. It can also be used with any pasta you have on hand. I love the orecchiette pasta because they are shaped like little “cups,” catching all the sauce in the noodle for each bite.
- 4 apples (honey crisp, gala, or fuji)
- 16 oz bag of orecchiette pasta
- 1 (15 ounce) can of pure pumpkin purée
- 1 (15 ounce can) full fat coconut milk
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- ¾ teaspoon ginger
- ½ teaspoon allspice
- pinch of nutmeg
- salt and pepper to taste
- 3 cloves of garlic, minced
- ¾ cup almond meal (or bread crumbs)
- Core and slice apples and place in a medium (3-4 quart) pot. Cover apples with water and bring to a boil. Boil between 5-10 minutes, until a knife runs through the apples easily. Strain apples from water and set aside.
- Preheat oven to 500 f (broil setting)
- In a separate pot, pour enough water to boil your pasta. Cook according to package instructions, remembering to season liberally with salt once the water starts boiling and before you add the pasta.
- Purée apples in a blender or food processor with just a splash of water to get things blending.
- Using the same medium pot that you cooked your apples in, pour the apple purée back into the pot, adding pumpkin purée, coconut milk, spices and garlic. Whisk together so there are no clumps of spices and everything is smooth. Taste and add additional spices if needed.
- Once pasta is cooked al dente, strain and pour pasta into the creamy sauce. Pour everything into a 9x13 baking dish. Sprinkle almond meal or bread crumbs over the pasta and broil on 500 f for 5 minutes. Keep a close eye on it and make sure the almond meal isn't burning, just turning a beautiful golden brown.
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