Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta


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Ingredients

  • 750g butternut pumpkin/squash
  • 1 large onion
  • 2 garlic cloves
  • one packet of pasta
  • 1 cup canned coconut milk
  • 1 tsp dried rosemary
  • 1 veggie stock cube
  • dash of ground black pepper

Instructions

  1. Preheat oven to 200C/400F.
  2. Cut up the butternut pumpkin/squash into large chunks. Cut the onion into quarters and peel the garlic cloves. Place onto a lined baking tray and bake for 40 minutes until golden.
  3. In the meantime, cook one packet of pasta according to packet instructions. Drain, return to pot and set aside.
  4. Add the roasted vegetables to the blender with 1 cup canned coconut milk, 1 tsp dried rosemary, 1 veggie stock cube, dash of ground black pepper & blend until smooth.
  5. Taste and adjust salt as needed. Pour into the pot & gently heat until warmed. Serve immediately!

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