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Pumpkin Pasta – a One Pot Recipe

Preparation Time
20 minutes

Cooking Time
1 hour 15


Allergy Information
Gluten Free, Wheat Free


  • 1 tbsp. Lucy Bee Coconut Oil, plus extra for greasing
  • 300g pumpkin, deskinned and chopped
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 250g gluten free linguine or spaghetti (we used Rizopia)
  • 950ml hot vegetable stock
  • A pinch of Lucy Bee Whole Black Peppercorns,
  • 100g spinach
  • 50g goat’s cheese
  • A drizzle of Lucy Bee Starseed Omega Oil, to serve, optional


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Grease a baking tray with Lucy Bee Coconut Oil and add the pumpkin.
  3. Roast in the oven for 40 minutes, until soft. Remove from the oven and mash the pumpkin with a fork.
  4. In a large pot, melt the Lucy Bee Coconut Oil then add the pumpkin, onion, garlic, pasta, vegetable stock and ground Lucy Bee Whole Black Peppercorns. Place on a high heat and bring to the boil and cook for 15 minutes, stirring regularly.
  5. Remove the pot from the heat and stir in the spinach and goat’s cheese, before serving, and drizzle with optional Lucy Bee Starseed Omega Oil.

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