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Vegan + Gluten-free Noodles

Creamy Pumpkin Gluten-Free Noodles

  • Author: Sondi Bruner
  • Total Time: 20 mins
  • Yield: 4 servings 1x


  • 1 1/4 cup pumpkin puree
  • 3/4 cup coconut milk
  • 1/4 cup almond butter
  • 3/4 tsp curry powder, or to taste
  • 1/2 tsp salt, or to taste
  • 3 large handfuls of baby spinach
  • 4 servings rice noodles, vermicelli noodles, zucchini noodles or any noodle of choice!


  1. In a small pot, mix the puree, coconut milk, almond butter, curry powder and salt. Cover the pot and heat it for about 6-8 minutes, until it is gently simmering. Stir every few minutes to ensure nothing is sticking to the pot.
  2. While the sauce is heating, prepare your noodles. In this recipe, I used brown rice vermicelli – all I needed to do is boil a kettle of water and pour it over the noodles and wait a few minutes for them to soften.
  3. Add the spinach, turn off the heat and stir. Cover the pot again and let the spinach wilt for a minute.
  4. Drain the noodles and add them to the pot with the sauce. Stir everything well.
  5. Taste and adjust seasonings as needed before serving.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Main