From our family kitchen
Pumpkin Pasta – a One Pot Recipe
Published
Preparation Time: 20 minutes
Cooking Time: 1 hour 15
Serves: 4
Allergy Information: Gluten Free, Wheat Free, Vegetarian - Can be made Dairy Free and Vegan by omitting the Goats Cheese
Ingredients
- 1 tbsp. Lucy Bee Coconut Oil, plus extra for greasing
- 300g pumpkin, deskinned and chopped
- 1 onion, chopped
- 3 garlic cloves, sliced
- 250g gluten free linguine or spaghetti
- 950ml hot vegetable stock
- A pinch of Whole Black Peppercorns, ground
- 100g spinach
- 50g goat’s cheese*
- * If dairy free or vegan, just take out the goats cheese
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Grease a baking tray with Lucy Bee Coconut Oil and add the pumpkin.
- Roast in the oven for 40 minutes, until soft. Remove from the oven and mash the pumpkin with a fork.
- In a large pot, melt the Lucy Bee Coconut Oil then add the pumpkin, onion, garlic, pasta, vegetable stock and ground Whole Black Peppercorns. Place on a high heat and bring to the boil and cook for 15 minutes, stirring regularly.
- Remove the pot from the heat and stir in the spinach and goat’s cheese, before serving.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story