One pot pumpkin coconut pasta

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.

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One pot pumpkin coconut pasta

Prep Time

10 mins

Cook Time

45 mins

 

Course: Main Course

Servings: 5

Author: Eleni Georges

Ingredients

• 300 g mushrooms, sliced
• ½ tsp dried thyme
• 3 tbs extra virgin olive oil
• 600 g butternut pumpkin
• 1 small onion, quartered
• 2 tbs extra virgin olive oil
• ¼ tsp salt
• ½ tsp dried thyme
• 1 L coconut milk, see notes
• 250 mL hot water
• 1 tsp salt
• 500 g pasta curls

Instructions

1. Preheat the oven at 180°C. Add 3tbs of extra virgin olive oil to fry the mushrooms in an oven proof pot with ½ tsp thyme. When the mushrooms are ready remove them from the pot and set aside.

2. Prepare the pumpkin and onion by drizzling with extra virgin olive oil and season with the ¼ tsp salt and ½ tsp thyme. Roast in the oven proof pot for 20min or until soft. If you don’t have an oven proof pot then roast the veggies on a baking tray.

3. Once the pumpkin and onion are roasted, pour the coconut milk and use a hand mixer to blend everything together. Pour in the hot water, season with salt and bring to a oil.

4. Add the pasta and then reduce the heat to simmer. Let it cook until the liquid is mostly absorbed, approximately 13-15min. Stir in the cooked mushrooms once ready and serve warm. You may add cheese of your liking, although I found that it was creamy enough and didn't need to add any.

Recipe Notes

I used a1L carton coconut milk, rather than tinned coconut milk. However, if you choose to use tinned coconut milk you can add 2 cans (400mL each) plus an extra 200mL of water.