Easy creamy pumpkin pasta

Easy creamy pumpkin pasta


  • 500g your favourite pasta
  • 750g butternut squash/pumpkin, peeled and 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
  • Chilli/basil to serve


  1. Preheat oven to 200°C/400°F. Place pumpking, onion and garlic onto a tray lined with non-stick baking paper. Bake for 40-45 minutes until golden and soft
  2. In the meantime, cook pasta according to package instructions. Once al dente, strain and set aside
  3. 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
  4. Combine the sauce and pasta into a large pot and gently heat up until warmed
  5. Top with fresh basil and serve immediately! 

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