Pumpkin Pasta


400g dried pasta

6 cloves garlic, divided

5 tsp garlic salt

1 packed cup pumpkin puree

1 small onion

1/2 cup soy cream

2 tsp tabasco (or any vinegar-based hot sauce)

1 tbsp lemon juice

1 cup full-fat coconut milk

½ cup vegetable stock

4 tbsp olive oil

½ cup walnuts

¼ tsp nutmeg

¼ tsp rosemary

5 tsp Sage

Freshly ground black pepper to serve

Handful of baby spinach


Boil the water for the pasta and measure out the dried pasta.

In a food processor or high-powered blender, add two of the garlic cloves (peeled), and the next seven ingredients (from garlic salt to coconut milk).

Blend until smooth (about two minutes). Add in the vegetable stock and blend until incorporated (15 seconds). Your pasta water should be boiling so add your pasta and set a timer.

Add the oil to a large saucepan and heat on high. Chop the remaining (four) cloves of garlic and the walnuts and add to the pan when hot. Fry until light brown.

Add in the rosemary, nutmeg and dried sage and fry 20 seconds.

Add the pureed pumpkin/onion/coconut mix and stir well. You may want to cover partially with a lid while sputtering. Reduce heat to medium and cook eight minutes.

Drain pasta, reserving a cup of cooking liquid when the timer for your pasta goes off.

Add the baby spinach to the pumpkin pasta sauce, mix well and cook two minutes more.

Add the drained pasta to the pan with the sauce and toss until evenly coated. Add a little of the reserved pasta cooking water, if desired, to loosen the sauce. Serve with lots of freshly ground black pepper sprinkled over.


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