Creamy lactose-free pasta with mushrooms and pumpkin
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Creamy lactose-free pasta with mushrooms and pumpkin

35 min
You have probably had creamy pasta before – but trust us: never like our lactose-free pasta with pumpkin and mushrooms! Every bite has a fulfilling mouthfeel with perfectly cream-coated pasta and simple, creamy garlic sauce. Our lactose-free recipe is simple enough for any chef, seasoned or beginner, and tasty enough for all of us to enjoy.


  • Preheat oven to 200°C.
  • Spread butternut squash and mushrooms in a single layer on two large baking sheets. Sprinkle with oregano, paprika, garlic powder, and two tablespoons of olive oil, and then toss everything well. Place the trays in the oven and bake until golden and tender.
  • In the meantime, prepare the sauce. Heat the remaining olive oil in a saucepan and sauté onions in it for 5-6 minutes until soft.
  • Reduce heat to low, stir in garlic and cook for another minute, then add the flour and cook for a minute.
  • Slowly pour in milk, stirring constantly, until it smoothens. Heat until it thickens, and then remove from the heat.
  • Bring a large pot of water to a boil and cook pasta according to the directions on the package. Drain well and return to pot.
  • Add the creamy sauce to the pot along with spinach leaves and toss everything well. Now stir in roasted vegetables, season to taste, and then toss everything gently and serve immediately.

There are several ways to prepare butternut squash for baking. The simplest way is to peel it with a vegetable peeler or a sharp knife. Slice or peel downward, following the curve of the butternut squash. Then cut off the top and bottom, slice it vertically and scoop out the seeds and pulp with a spoon. It is now ready to be cut into large cubes!

Questions about creamy lactose-free pasta with mushrooms and pumpkin

Find out how to make a lactose-free creamy lactose-free pasta with pumpkin and mushrooms from scratch. Below, we have answered some questions about this Italian pasta dinner.

What pumpkins are best for baking?
We opted for butternut squash in our recipe, but this is not the only type of pumpkin that is suitable for baking and using in our pasta recipe. You can also go with sweet culinary pumpkins, also known as ‘pie pumpkins’, or classic Hokkaido pumpkins. Try different types and find your favourite!
How to store lactose-free pasta with mushrooms and pumpkin?
Our lactose-free pasta with pumpkin and mushrooms is simple to store. Transfer the cooled leftovers to airtight containers and place them in the fridge where they will keep for up 4 days. If you want to freeze leftovers, stick with the roasted vegetables. Both pasta and sauce will change texture if frozen, and they are better to make fresh. The vegetables will be a bit softer but will still be delicious!
Can you reheat lactose-free pasta with mushrooms and pumpkin?
Yes! Like most other leftovers, you can easily reheat lactose-free pasta with pumpkin and mushrooms. Either reheat on the stove in a skillet with oil until everything is heated evenly, or in a microwave for a couple of minutes at medium power. If it should have a dry look to it, either method of reheating would benefit from an added splash of vegetable broth or lactose-free cream or milk to give it that glistening creamy look.


Butternut squashes, peeled and cut into large cubes
750 g
Brown mushrooms, cut into thick slices
250 g
Dried oregano
1 tbsp
Smoked paprika powder
1 tbsp
Garlic powder
1 tbsp
Olive oil
3 tbsp
Onion finely chopped
Garlic clove finely chopped
Plain flour
2 tbsp
Arla® LactoFREE Milk semi-skimmed
300 ml
Casarecce pasta
400 g
Baby spinach

Make a creamy pasta dinner with no lactose

Sometimes dinner should feel a little ‘extra’. And it should be full of flavour as well as easy to make! Our creamy lactose-free pasta with pumpkin and mushroom is just that. It has a sweet and savoury pumpkin twist, and the velvety-smooth lactose-free cream and garlic sauce help coat the pasta and vegetables in a beautiful and appetizing layer fit to spice up busy weekdays, special occasions, or simply any day you want to treat yourself and your closest to something tasty!

Enjoy earthy and hearty flavours from baked mushrooms and pumpkin

After trying our pasta with baked mushrooms and pumpkin, you will want to try pumpkins in all your recipes! While the mushrooms add a savoury, earthy flavour, the pumpkin provides a bit of natural sweetness – especially if the edges are mildly caramelized in the oven – creating a harmonious savoury-and-sweet combination that the spinach help to balance out.

For a variation on the delicious pasta dinner, try a scrumptious lactose-free pasta with salmon and asparagus! And if you need a light pre-dinner snack when you are having guests over, a bowl of artichoke dip with grainy crispbread is just the right thing.