Creamy Tomato-Pumpkin Pasta

Creamy Tomato-Pumpkin Pasta {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Creamy Tomato-Pumpkin Pasta

  • 1 tablespoon olive oil
  • 5-6 cloves garlic, minced
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can pumpkin puree
  • ¾ cup dry white wine
  • ½ cup water
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon crushed red pepper
  • salt
  • ½ cup cream
  • 12 ounces gluten-free spiral pasta
  • 6 ounces baby spinach
  1. Heat a large skillet over medium heat. Add the olive oil. Once shimmering, add the garlic. Cook until fragrant, around half a minute. Add the crushed tomatoes, pumpkin puree, white wine, water, parsley, rosemary, red pepper and a couple pinches of salt. Stir until combined. Cover. Once simmering, reduce heat to low. Stir occasionally.
  2. Once the sauce is simmering, set a medium-large pot of salted water over high heat. Cover and bring to a boil. Add the pasta. Cook until al dente, around 13-15 minutes (or per package instructions).
  3. With a few minutes left on the pasta, add the cream to the sauce. Stir until incorporated. Place the spinach in a large colander.
  4. When the pasta is ready, drain into the same colander as the spinach. Stir until the spinach is wilted. Serve the pasta and spinach topped with the tomato-pumpkin sauce.

Serves 4-6

Tomato Pumpkin Pasta Sauce | Wheat-Free Meat-Free

This recipe is being shared in Meat Free MondayAllergy Free Wednesdays, and Gluten Free Fridays.


Flaming Saganaki {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

If you’ve ever been to a Greek restaurant, you’ve probably witnessed sizzling pans of cheese lit on fire. (Usually accompanied with a cry of “opa!”) That is saganaki.

In researching this post, I learned the dish is called saganaki because that is the name for the type of pan it is cooked in. Anything cooked in that particular type of pan is saganaki. Which makes this technically not saganaki. This is just “regular frying pan.”

The lighting it on fire bit is not required to be saganaki. That was invented at the Parthenon restaurant in Chicago and is properly called Flaming Saganaki.

Preparing Cheese for Saganaki | Wheat-Free Meat-Free


  • 4 ounces Kasseri cheese
  • 3 ounces brandy, divided
  • 1 tablespoon millet flour
  • 1/2 lemon
  1. Cut the cheese into flat, wide pieces. Put the cheese and 2 ounces of brandy in a flat, wide container or a ziploc bag. Refrigerate for 1 hour, turning the cheese over halfway through.
  2. Put the flour in a flat, wide bowl. Shake any excess brandy off the cheese and lightly coat both of the broadest sides of the cheese in flour. Shake off any excess flour.
  3. Heat a small-medium pan over medium high heat for 3 minutes. Add the cheese. Cook until the cheese has just started to melt and the flour is lightly browned, 1-2 minutes. Flip over. Cook another 1-2 minutes, until lightly browned. Add the remaining 1 ounce of brandy to the pan and immediately light on fire. Let it burn for a short while for the cheese to get soft, then extinguish by squeezing the lemon over the top.

Serves 2-4

Preparing Saganaki | Wheat-Free Meat-Free

SAFETY NOTE: You are lighting alcohol on fire, so take the appropriate precautions! In most of my tests, the flames shot a few feet in the air. Don’t do this around anything flammable/small children/pets.

The timing on this is a bit tricky since it’s hard to get pieces of cheese a standardized size. The store where I found it always sold it in wedges, so you end up with pieces that aren’t the same thickness throughout. Like I said above, just look for a little bit of meltyness, then flip the cheese over. I only flour the two biggest sides since the other sides don’t get contact with the pan, which leaves you with a bunch of raw flour mixed in.

My first few attempts I had a hard time lighting the brandy on fire because a lot of it cooks off as soon as it hits the pan. I suggest doing the fire part as a two person job, one person dumps the brandy in, while a second person is ready with the lighter. Usually the brandy cooked off fairly quickly, but I still like the squeeze of lemon juice at the end.

This recipe is being shared in Meat Free Monday and Allergy Free Wednesday.

Vegetarian, Gluten-Free Roundup: Eggs

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Brittany Angell shared Iced Pumpkin Thai Bubble Tea

Simply Quinoa shared Savory Pesto Quinoa Breakfast Bowls

Swirls and Spice shared Za’atar Deviled Eggs

The Healthy Apple shared an After School Tapas Plate

Avocado Pesto shared Vegan Creamy Corn Gratin

Spabettie shared a Spicy Peanut Butter Burger

Thoroughly Nourished Life shared Roasted Sweet Potato, Lentil, and Poached Eggs Bowls with Avocado-Lime Sauce

Gluten Free Canteen shared Mini Frangipane Fig Tarts

Unconventional Baker shared Rustic Almond Peach Pie

Quick Pickled Mushrooms

Quick Pickled Mushrooms {Gluten-Free, Vegan} | Wheat-Free Meat-Free

I hadn’t really thought of mushrooms as a thing you could pickle before, but there were some jars in with the other pickles at the grocery store. It seemed pretty easy to replicate. And I’m a sucker for pickles.

  • 8 ounces button mushrooms
  • 2 tablespoons + 1½ teaspoons salt
  • 2 cloves garlic, peeled
  • 1 dried chile de arbol
  • 1 teaspoon dill seed
  • 1 teaspoon mustard seed
  • 1 cup water
  • ¾ cup white vinegar
  1. Place the mushrooms in a medium-large bowl. Add the 2 tablespoons of salt and toss to coat. Let sit for 30 minutes. Thoroughly rinse the mushrooms. Place in a wide-mouthed quart canning jar.
  2. Put the 1½ teaspoons salt, garlic, chile, dill seed, mustard seed, water, and vinegar in a small pot. Set over medium heat. Stir until the salt dissolves and the liquid starts to simmer. Remove from the heat. Pour over the mushrooms. Place something heavy and flat in the jar to keep the mushrooms under the liquid. Seal the jar and place in the refrigerator overnight. Serve.

Making Quick Pickled Mushrooms | Wheat-Free Meat-Free

The mushrooms will keep for about a week. I like them chopped in salads. They’d make a great Bloody Mary garnish. Or just keep them around for snacking.

I use these crock rocks to keep the mushrooms submerged. They’re handy to have if you do fermenting with any regularity.

Vegetarian, Gluten-Free Roundup: I will take a Manhattan in any form

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Lynn’s Kitchen Adventures shared Banana Bread

Gluten Free Easily shared Okra Popcorn

Vegetarian Mamma shared Zucchini Grinders

Avocado Pesto shared Vegan Mushroom Stir Fry

Tasty Yummies shared Grain-Free Veggie Enchiladas with Roasted Hatch Chile Cashew Cream

Unconventional Baker shared Basic Sweet or Savory Crepes

Gluten Free Recipe Box shared Tiramisu Cheesecake


Simply Gluten Free shared a Manhattan Bundt Cake

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