Here's my current favorite creamy-pasta substitute :) It's actually a recipe for a pumpkin soup, but I make a few alterations to the recipe and make it a sauce for a pasta dish. Here's the original recipe with some notes ...about my alterations:
Pumpkin Soup (sauce)
1 C sliced carrot (I do about a cup and a half)
3/4 C coursely chopped green pepper
1/2 C chopped onion
(I also add about a cup of thickly sliced zucchini and/or broccoli just to add more veggies, because I like them!)
1 Tbs cooking oil (we use olive oil, usually, though coconut oil would probably work splendidly in this as well)
1 can unsweetened light coconut milk
1 can pureed pumpkin
14 oz reduced sodium chicken broth
2 Tbs packed brown sugar
1 medium fresh jalapeno, seeded and finely chopped
3/4 tsp salt
1/2 tsp ground ginger
2 Tbs snipped fresh cilantro
(I'm not a fan of cilantro or jalapeno so I put in a dash of chili powder for some spice and added peanut butter to give it a more Thai flavor)
In a large saucepan, cook carrot, pepper and onion in hot oil over medium heat, about five minutes or until almost tender. Remove from heat. In a bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt and ginger (and/or chili powder, peanut butter, etc.) Stir pumpkin mixture into cooked veggie mixture (and add more delicate veggies now, if you plan to, like zucchini and/or broccoli).
Bring to boiling; reduce heat and simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Stir in cilantro before serving.
**My other changes: I also added a bit of cornstarch during the simmer to thicken it up just a tad. Served over grilled chicken and some gluten-free pasta, this makes a yummy creamy sauce loaded with veggies and flavor!See More
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