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.

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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.

More cosy fall recipes to try

Lots of ideas for sweet and savoury pumpkin recipes!

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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

  

1x2x3x

• 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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