Easy pumpkin pasta (vegan and gluten free)
Serves: 4 servings
  • 300g pumpkin
  • ½ onion
  • 1 crushed garlic clove (optional)
  • 200ml coconut milk
  • Sage leaves (approx 16)
  • Handful pumpkin seeds
  • 300g Napolina gluten free red lentil pasta
  1. Remove the stringy inner flesh and seeds from the pumpkin. Rinse the seeds.
  2. Cut the pumpkin into segments and place skin up on a baking tray. Spray with oil and roast on 200C/180C for 40mins until flesh is tender. Leave to cool slghtly and peel off skin.
  3. Dice onion and add to a saucepan with garlic and oil. Fry for 5mins. Add pumpkin flesh and coconut milk. Blitz with a hand blender and season well with salt and black pepper. (If you want the sauce a bit looser, add more coconut milk or a small amount of stock.)
  4. Cook pasta to packet instructions and stir into sauce.
  5. Lay pumpkin seeds and sage leaves on a baking tray and spray with oil. Bake at 180C for 10mins until seeds are golden.
  6. Serve pasta in a small pumpkin and scatter seeds and crumbled sage leaves on top.
Recipe by Free From Farmhouse at https://www.freefromfarmhouse.co.uk/recipes-2/free-from/dairy-free/easy-pumpkin-pasta-vegan-gluten-free/