Creamy Pumpkin Pasta

I make this pasta dish almost weekly. It’s really easy to make, full of delicious and nutritious ingredients and a family favourite. I tend to make up a big batch and freeze in jars so on those days where I can’t be bothered, I just pull it out of the freezer, heat up and mix through pasta. Delish.

Ingredients

• 1 butternut pumpkin

• 1 large leek

• 4 garlic cloves

• 1/2 can coconut milk (organic)

• 1 tbsp turmeric paste (optional) I like this brand

• 1L bone broth (I like this brand)

• Red lentil, chickpea or pulse pasta (I like this brand)

• Grated cheese/cashew cheese to serve (optional)

Method

1. Preheat oven to 200 degrees

2. Line an oven tray with baking paper

3. Dice up pumpkin and drizzle with olive oil. Season with salt and pepper. Roast for about 45 mins

4. At about the 40 min mark, boil the kettle to prepare your bone broth.

5. Cut up the onion and your garlic

6. In a large pot, add some coconut oil and heat. Add onion and garlic and fry for a couple of minutes.

7. Boil some water in another pot for your pasta

8. Remove pumpkin from oven and add to the pot.

9. To make your bone broth, add 3 tbsp to your 1L of boiling water

10. Add broth to pot and simmer for 15 mins to let it all marinate

11. Remove pot from the stovetop and blend until really smooth.

12. Add coconut milk and stir through. Return to heat for another couple of minutes.

13. Cook pasta (don’t overcook GF pasta or it becomes very gluggy and no one likes gluggy pasta)

14. Serve up pasta in a bowl and then add pasta sauce. How much you want really depends on you. Just make sure you cover all of the pasta, mixing through. Add cheese if thats your thing. I tend to add either parmesan or cashew cheese (I like this brand)