Creamy Pumpkin Pasta with Coconut Milk: Pure Comfort!

Ingredients:

• 200g of pasta of your choice (wholemeal, gluten-free, etc.)
• 400g of pumpkin cut into cubes
• 1 medium onion, chopped
• 2 cloves of minced garlic
• 1 tablespoon extra virgin olive oil
• 400ml coconut milk
• 100ml vegetable stock
• Salt and black pepper to taste
• 1 teaspoon curry powder (optional)
• Fresh basil leaves for garnish
• Freshly ground black pepper to finish

Preparation method:

1. Cook the pasta according to package directions. Set aside.
2. In a large saucepan, heat the olive oil over medium heat. Sauté the onion and garlic until soft and translucent.
3. Add the cubed butternut squash and cook for about 5 minutes, stirring frequently, until the squash is tender.
4. Add the coconut milk, vegetable broth, salt, black pepper and curry powder (if using). Mix well and cook for 10 minutes, or until the sauce is creamy.
5. Using a fork or blender, partially mash the pumpkin, preserving some pieces for texture.
6. Add the cooked pasta to the pan and gently toss to coat in the creamy sauce.
7. Adjust the seasoning with salt and black pepper to taste.
8. Serve immediately, garnished with fresh basil leaves and freshly ground black pepper.