Gluten Free Pumpkin Pasta With Chorizo


Like it or night, pumpkin season has arrived.  By now, I'm sure you know, that I am obsessed with all things FALL, including all things pumpkin– PSL's, pumpkin spice, pumpkin pasta, pumpkin pancakes, the color burnt orange, etc.  If it's associated with Fall, you can pretty much bet that I am all for it.

I created #twelveweeksofpumpkin back in 2012... yes, SIX years ago! WOW!!! What was "twelve weeks of pumpkin" you ask?  Well, I have been obsessed with pumpkin for as long as I can remember– I know, so basic right?!?  Well in 2012 my basic tendencies took a turn and I discovered that pumpkin can be used for so much more than pie and other sweet treats.  Through researching pumpkin recipes, I actually found that in other parts of the world, like Australia for example, pumpkin was just another regular ingredient and not a seasonal hoopla like it is here in the US.  So back in 2012 I decided to make it my mission, to try out as many pumpkin recipes as I could and of course document it on instagram.


From August through the end of October, I would try out a new pumpkin recipe, with a good mix of sweet and savory.  That was when my love for pumpkin really grew.  I remember my favorite recipe to date, being pumpkin lasagna (oh man, I gotta make that again this year!).


Then fall 2013 rolled around and I thought–why not give it a go again.  Following the initial kick off, of my "Twelve Weeks of Pumpkin" series, I kept it up for two more years, through fall 2014.  2013 was also when I launched this blog, so it was so fun to be able to share my recipes here, throughout the process.  But don't go searching the archives just yet... after my big rebrand in 2016 a lot of my older post were messed up and I have still yet to reformat them all #momlife. Since i'm relaunching the series though, I will be reformatting a few post each day, so hold tight.  


Speaking of mom life, I became a mom for the first time Fall 2015, so as you can imagine, I did not keep up with my series that year.  2016/2017 I did recipes here and there but my heart just wasn't in it and if I'm being honest, I've really just spent the past three year trying to survive and in result, trying new pumpkin recipes was the furtherest thing from my mind.


Fast forward to NOW... It's been a few years and I'm finally ready to bring back my pumpkin series, with a few revisions.  Instead of starting at the beginning of August, which was a little cray cray, I'm kicking this year off mid September and will continue it through the end of November.  I will also be having a few guest post sharing their recipes as well.  All recipes, as usually, will be easy to make and this year, they will also be gluten free! Even if you're not a full blown pumpkin lover, I hope you find a recipe or two that you can enjoy.


Without further ado, let the pumpkin tasting begin.... 

Kicking off 2018 with a delicious gluten free pasta, chorizo, cheese and some homemade pumpkin sauce.  This recipe was like a grown up mac & cheese and the kiddos LOVED it too!

RECIPE: Gluten Free Chorizo Pumpkin Pasta