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    Home » Recipes » Dinner

    Published: Oct 26, 2019 · Modified: Feb 23, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

    Pumpkin macaroni

    This pumpkin macaroni is a fun comfort food dinner that is perfect for the fall season. It combines fresh pumpkin, herbs and spices and macaroni for a flavourful dish that kids and adults alike will love.

    pumpkin macaroni on a white plate on a yellow patterned cloth.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    Why you'll love this recipe

    • Fall flavours - pumpkin is 'the' food of the fall season and this makes for a comfort food dinner to enjoy it with!
    • Vegan mac and cheese - while this doesn't have cheese in it, there's something about the flavour combination that does feel a bit cheesy.
    • Easy to make - a simple sauce that is easy to prepare.

    Ingredients

    The main ingredients you need are:

    • Pumpkin - I always use fresh pumpkin (perfect for using any you have carved to make scary faces with!).
    • Macaroni - you can use other pasta, but I like the mac and cheese vibes to this dish!
    • Onion, garlic and celery - the base of the sauce.
    • Almond butter - thickens the sauce slightly and gives flavour, but optional.
    • Sage, thyme, turmeric and (optional) cinnamon - the flavours of the sauce.
    • Vegetable broth - to make the sauce.

    Make sure to see the recipe card below for the full ingredients and their quantities!

    Gluten-free pasta options

    While I haven't managed to track down a gluten-free macaroni, brown rice, quinoa and corn pasta all makes for a cosy and indulgent meal that is low histamine and gluten-free. Some good options to try are:

    Tinkyada penne brown rice pasta

    DeLallo brown rice shells

    Ancient Harvest quinoa pasta elbows

    Trader Joe's brown rice and quinoa fusilli pasta

    Step by step instructions

    1. Add the cubed pumpkin to boiling water. Reduce the heat to a light simmer and cook for ten minutes.
    2. Cook the macaroni according to packet instructions.
    3. While the macaroni and pumpkin are cooking, add the onion, garlic and celery to a frying pan, along with the sage, thyme, turmeric and cinnamon, and fry on a low heat for 3-4 minutes until the onion has softened.
    4. Once cooked, drain the pumpkin in a sieve and then add to your food processor. Then add the onion mixture and the almond butter. If you are using the vegetable stock, add this too. It will make a thinner sauce if you prefer. Blend until you have a smooth sauce.
    5. Drain the macaroni and return to the saucepan, and stir in the sauce. If you prefer less sauce then you may have some left for another meal. Stir well, and plate up the dish. Sprinkle over parsley as a garnish.
    pumpkin macaroni on a white plate surrounded by pumpkins.

    More cosy fall recipes to try

    Lots of ideas for sweet and savoury pumpkin recipes!

    • Pumpkin pesto soup
    • Vegan pumpkin alfredo
    • Pumpkin spice oatmeal cookies
    • Pumpkin spice chia pudding

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    pumpkin macaroni on a white plate.

    Pumpkin macaroni

    Claire
    This creamy pumpkin macaroni is full of the flavours of fall, and makes a great tasty use of the pumpkin you will get from carving your scary ghosts for Halloween! It's a lovely healthy comfort food dish that focuses on the subtle pumpkin taste with lots of herbs and spices.
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    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dinner, Lunch, Main Dish, Side Dish
    Cuisine American, British, Italian
    Servings 3 servings

    Ingredients
      

    • 3 cups pumpkin peeled and diced
    • 200 g macaroni or gf alternative
    • 1 tablespoon olive oil
    • ½ white onion diced
    • 5 cm celery stick diced
    • 1 garlic clove diced
    • 1 teaspoon almond butter
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme
    • ½ teaspoon turmeric
    • ½ teaspoon cinnamon optional
    • ½ cup vegetable stock optional, to preference
    • pinch pink himalayan salt to taste
    • pinch black pepper optional, to taste

    Instructions
     

    • Add the cubed pumpkin to boiling water. Reduce the heat to a light simmer and cook for ten minutes.
    • Cook the macaroni according to packet instructions.
    • While the macaroni and pumpkin are cooking, add the onion, garlic and celery to a frying pan, along with the sage, thyme, turmeric and cinnamon, and fry on a low heat for 3-4 minutes until the onion has softened.
    • Once cooked, drain the pumpkin in a sieve and then add to your nutribullet or food processor. Then add the onion mixture and the almond butter. If you are using the vegetable stock, add this too. It will make a thinner sauce if you prefer. Blend until you have a smooth sauce.
    • Drain the macaroni and return to the saucepan, and stir in the sauce. If you prefer less sauce then you may have some left for another meal. Stir well, and plate up the dish. Sprinkle over parsley as a garnish.
    • Serve immediately and enjoy!

    Notes

    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

    Al ingredients in this recipe score 0 on the SIGHI list, with the exception of:
    • macaroni, for the wheat which scores 1 and has a ? as a liberator
    • garlic, which scores 1
    • almond butter, almonds score 1
    • black pepper, which scores 2 although it is stated that small amounts are tolerated.
    • vegetable stock - SIGHI doesn't rate branded products.
     
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    Reader Interactions

    Comments

    1. Sheryl Chan says

      August 21, 2020 at 10:58 am

      Interesting mix! I must say I've never thought of this one, need to try!

      Reply
      • throughthefibrofog says

        August 22, 2020 at 10:14 am

        Perfect for the fall months when pumpkin is everywhere! Hope you like it 🙂

        Reply
    2. Shruti Chopra says

      August 18, 2020 at 1:49 pm

      It's pumpkin season and this looks so yum and comforting for this upcoming season. You always create these perfect combinations Claire! How?! 😀

      Reply
      • throughthefibrofog says

        August 18, 2020 at 7:44 pm

        Aw, thanks Shruti! I love pumpkin season so hope you like this comfort food version (you can use gf pasta of course!).

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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