I first experimented with this one pot pumpkin coconut pasta during the Lent period, where we had to fast and essentially follow a vegan diet. I ended up having the ingredients and then I was trying to think of how I can make them work. They surely worked out… especially since my meat loving husband actually enjoyed eating it!

One pot pasta making

One pot pumpkin coconut pasta is made… as the name suggests… in one pot! That is if you have a pot or dish that is oven and flame proof. Otherwise all you’ll need to use the oven for is to roast the pumpkin. That can be easily done on a baking tray separate and then continue cooking on the stove.

Quick and easy process

The one pot pumpkin coconut pasta can be done quickly and even more so if you pre roast the pumpkin and onion. Then all you need to do is sauté the mushrooms, remove them from the pot and then add the pumpkin and coconut milk to blitz them together. The pasta cooks in that pumpkin coconut sauce, absorbs all the flavourful juice as well as filling the pasta curls with it. The mushrooms are then added in the pasta to just simply stir through.