Creamy Pumpkin, Chilli Pasta

This creamy pumpkin pasta, tastes exactly like a dish my Dad use to make for us when we were younger. Except, his recipe had bacon, full fat cream and ricotta tortellini, a heart attack in a bowl. In this version, I have pretty much taken out all the fat and substituted every ingredient with something much healthier. You can eat this any night of the week, no need for cheat meals. It is great to make in large batches and also tastes delicious the next day. By eating vegan, and taking out the unnecessary, harmful fats and proteins, you can eat decadent, delicious food every night! Enjoy!

Recipe -



Ingredients :

Pasta of your choice (I used penne)
1 onion chopped into thin slices
Half of a leek chopped into thin slices
3 cloves of crushed garlic
Half a pumpkin (cubed and roasted)
1 tsp Thyme
1 tsp coriander seeds 
1 tsp Tarragon
1 tbsp maple syrup
2 cups chopped mushrooms
Half a can of light coconut milk
Tbsp Dijon mustard
Juice of half a lemon
Salt and pepper to season
Fresh basil - to garnish 
Sprinkle of dried or fresh chili - to garnish 


Method -

Place chopped leek and onion in a pan with about 1/2 water (instead of oil) and soften, approx 8mins. 
Add in crushed garlic cloves, thyme, coriander seeds, tarragon and maple syrup. Simmer on medium heat for about 5 mins adding in more water when it gets dry.
Add in chopped mushrooms,coconut milk, lemon, mustard and salt and pepper. Simmer for about 10 more mins. 
Add in roast pumpkin ( roasted for 30 mins 180 degrees), simmer for 5-10mins.

Serve with pasta and garnish with fresh basil and chili.
So creamy and delicious, and so so so healthy! You would never know!

Here is my YouTube video where you can watch me make it!