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Pumpkin Penne Alla Vodka {gluten & dairy free}

  • Author: Michelle
  • Yield: 4 servings 1x


Units Scale
  • 1 lb gluten-free (or grain-free) penne
  • 3/4 cup1 cup pasta water
  • 2 tbsp olive oil
  • 1 shallot, sliced thin
  • 3 cloves garlic, minced
  • 45 leaves of sage
  • 2 tbsp tomato paste (sub nightshade-free marinara)
  • 1/3 cup vodka
  • 1 cup pumpkin puree
  • 3/4 cup full-fat coconut milk
  • Salt and pepper
  • 1 tsp dried sage
  • 1 tbsp ghee


  1. Using a large, deep skillet to heat 2 tbsp olive oil over medium-low heat. Add the shallot, garlic, and sage leaves. Cook the sage leaves for 1-2 minutes on each side until crisp and set aside, while lightly sauteeing the garlic and shallot for 3-4 minutes.
  2. Add the tomato paste to the pan and stir to cook down for 2-3 minutes. Pour the vodka in the pan, scraping the bottom on the pan to deglaze and allowing the vodka to cook down for a few minutes.
  3. Add the pumpkin, coconut milk, salt, pepper, and sage to the pan and stir to combine. Bring to a low boil and reduce to a low simmer. Cover and simmer for 10-15 minutes.
  4. While the sauce cooks, bring a large pot of salted water to a boil and cook the pasta until al dente, setting 1 cup of pasta water aside. Strain the pasta.
  5. Add the pasta to the sauce, and add about 1/4 cup of pasta water at a time, stirring to coat until the sauce is your desired texture. Add the ghee and stir to coat.
  6. Serve the pasta topped with the crispy sage.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 404
  • Fat: 21.1g
  • Carbohydrates: 45.9g
  • Fiber: 4.5g
  • Protein: 6.1g