Creamy Pumpkin Pasta
Now I think we can all agree that one of the best comfort foods to have is a big hearty bowl of pasta! Something that I’ve loved experimenting with in the kitchen is making different pasta sauces. This pumpkin pasta recipe includes everything that I love in one bowl. It’s creamy, sweet & savoury and a flavour explosion in every bite! For your next pasta night, ditch the usual tomato based sauce and try this one out, I promise it won’t disappoint.
CREAMY PUMPKIN PASTA
Creamy, heart & oh so satisfying. This pasta recipe is bound to become one of your new staples! It’s super simple to make & only requires a handful of ingredients. Enjoy.
MAKES: 6 SERVES PREP: 10 MINS . COOK: 45 MINS
500g your favourite pasta *
750g butternut squash/pumpkin, peeled & cut into large chunks
2 garlic cloves, peeled
1 large onion, quartered
1 cup canned coconut milk
1 tsp dried rosemary
1 veggie stock cube
1/4 tsp ground black pepper
Salt, to taste
Preheat oven to 200°C/400°F. Place pumpkin, onion and garlic onto a tray lined with non-stick baking paper. Bake for 40-45 minutes until golden and soft.
In the meantime, cook pasta according to package instructions. Once al dente, strain and set aside.
When the pumpkin has cooked through, combine all the roast veggies into a blender with the coconut milk, rosemary, veggie stock cube and black pepper. Blend until smooth. Taste and add salt if needed.
Combine the sauce and pasta into a large pot and gently heat up until warmed.
Top with fresh basil & serve immediately!
* This recipe is gluten-free assuming you use GF pasta of course. Use whichever pasta you like best/whichever suits your dietary requirements!