From our family kitchen
Creamy Spiced Pumpkin Sauce with Pasta
Published
Preparation Time: 10 minutes
Cooking Time: 20 minutes (including pasta cooking time)
Serves: 2 - 3
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 250ml vegetable stock
- ½ tsp. turmeric powder
- 20g nutritional yeast
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
- 200g roasted pumpkin puree
- 1 tsp. dried oregano
- 250g gluten free pasta, cooked
- A pinch of dried chilli flakes and dried parsley
Method
- In a blender, combine until smooth the vegetable stock, Lucy Bee Turmeric Blend, nutritional yeast, Himalayan Salt, ground Whole Black Peppercorns, pumpkin puree and oregano.
- Add the mixture to a saucepan and gently heat, on a low setting, before adding the cooked pasta, to the pan.
- Stir the sauce through the pasta and cook for 5 minutes to reduce the sauce and allow it to cook it into the pasta.
- Serve topped with dried chilli flakes and dried parsley.
- Tip: half the recipe (keeping the quantity of the Turmeric powder the same) and stir-fry it into brown rice pasta and vegetables.
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