A long time ago, during high school a random selection of fellow girls in uniform and I would walk into homeroom before the school day started and we would chat about different things before going off to our own age groups and friends for the remainder of the school day.
One of the girls in that class had her first year of school during my last and I don’t think we’ve seen each other again despite being Facebook friends. She moved to Australia a few years ago and obviously we’re thousands of miles apart with our lives being very different.
A couple of months ago when a mutual home roomer made a comment on my Instagram, I followed the path to my classmate who now happens to have a clean, green blog and she is living a pretty inspiring life in Melbourne, the examples of which are plenty on her Insta account. A few of the recipes on there have already been bookmarked, but this dish is now being shared here because of how irresistably delicious it looked.
Perfect for winter, this dish is also perfect for those who may be gluten free and vegan, or to be fair, wanting to start the year consuming more clean, green or in this case orange food. This dish is packed full of flavor thanks to the onion and garlic which add a depth to the pumpkin and coconut milk. It’s a filling, warming dish that is whipped up in 20 minutes.
Coconut milk has to be one of the most versatile ingredients to have in your kitchen, even if just to change up your dishes. Have you used it in pasta dishes? If not, whats the best dish you have used coconut milk in?
Creamy Vegan Pumpkin Pasta
Adapted from Jessy and Two Tasters
1 small butternut pumpkin, peeled, deseeded and cubed
1 onion, finely chopped
2 cloves garlic, finely chopped
250ml coconut milk
Handful sage leaves
0.6 pound/300g gluten free spaghetti pasta
Place the pumpkin in a pot with a little water, cook until the pumpkin is tender. Drain and set aside.
Meanwhile, boil water and cook the pasta according to packet instructions. Remove from heat once cooked, but don’t drain.
Sauté the onion, garlic and half the sage leaves in a little coconut oil for 2 minutes.
Place the pumpkin, onion, garlic and sage in a blender and puree, once smooth, slowly add the coconut milk in a smooth stream until it is of desired consistency.
Serve with a few lightly fried sage leaves.