It is officially pumpkin season. There’s no doubt that I love this time of year, but it also comes with a downside. Did you know that 7/10 people throw their pumpkin away after carving it? 15 million are thrown away each year. This creates enough waste to make every single person in the UK a bowl of soup. Food waste is something I have really worked hard to cut down on. I hope by creating these recipes, along with the ones in my book, that you have some ideas for your pumpkin this year.
The dish I have made for you today is perfectly creamy and filling. Pumpkin is packed with beta carotene, a pigment that gives orange vegetables their colour. This is then converted into large amounts of Vitamin A. We need vitamin A for healthy skin and mucus membranes, our immune system, good eye health and vision.
If you are not vegan, this recipe is delicious topped with cheese.
Creamy Pumpkin Pasta
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- 700g pumpkin or winter squash
- 1 small brown onion, finely chopped
- 3 garlic cloves, minced
- 400g tin full fat coconut milk
- 1 tsp smoked paprika
- 1 tsp chilli powder
- Half tsp black pepper
- 2 tbsp vegetable oil
- 1 tsp salt
- 300g pasta
- 50g vegan cheese (optional)
- Grab two saucepans, fill them both with boiling water. Peel and chop your pumpkin into 1 inch cubes and pop in one pan and set on a high heat to boil.
- In the other pan, add your pasta and set on a high heat to boil.
- After 10 minutes, check your pumpkin to see if it’s soft. If soft, drain and set aside. Return the empty pan back to the hob and add 2 tbsp vegetable oil, the garlic and onion. Cook until softening, add spices, salt and pepper.
- Return the pumpkin to the pan with the onion and garlic, then add the coconut milk. Blend with a stick blender until smooth.
- Check to see if your pasta is cooked to how you like. Drain and add to the pumpkin sauce, mix to combine.
- Either top with vegan cheese or regular cheese if non-vegan.