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,
50g goat’s cheese
A drizzle of Lucy Bee Starseed Omega Oil, to serve, optional
Preheat the oven to 180C, 350F, gas mark 4.
Grease a baking tray with Lucy Bee Coconut Oil and add the pumpkin.
Roast in the oven for 40 minutes, until soft. Remove from the oven and mash the pumpkin with a fork.
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.
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.