Pumpkin – Coconut Linguine

super easy


The absolute number 1 ingredient to use in Autumn has to be pumpkin, no doubt about it. Unfortunately a lot of people stick to the basic ways of using it though, by making pumpkin soup or roasted pumpkin. I for sure used to be one of them too but as I had already tried combining pumpkin with pasta before, I wanted to try it again but in a different way. The first time I tied this I added beautiful chestnut mushrooms sautéed in a red wine sauce with rigatoni and rucola and kept it quite basic and I’m doing the same thing now, I’m simply combining pumpkin with coconut milk and adding a few extra herbs and spices and that’s it.

I’ve even left out any meat, poultry or fish but I think this recipe can easily go with quite a few other ingredients like bacon, white fish, chicken or even beef.
The two key ingredients in this recipe are packed with great health benefits as well. BBC Good Food: “Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.  Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid.

Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.”



Adjust Servings
400ml coconut milk
1 small round pumpkin (not butternut squash)
8 grinds of pepper
1tsp tarragon (dried)
2tsp turmeric (powder)
1tsp oregano (dried)
1tsp thyme (dried)
1tsp rosemary (dried)
500g linguine
parmesan cheese to serve


Preheat the oven to 200°C (Fan)
Mark as complete
Rinse the pumpkin
Cut in half and remove the pits and then slice it up into equal wedges.
Don't make them too wide as it'll take longer to roast in the oven. Go for wedges of about 2cm wide.
Mark as complete
Add some olive oil to a roasting tin and add the wedges
Pop in the oven at 200°C for 30 minutes, until the skin of the pumpkin becomes soft.
Let it cool down a little bit before touching it, you don't want to end up with burnt fingers!
Mark as complete
Peel off the skin and add the pumpkin flesh to a food processor
Add the coconut milk and herbs and mix until you have a smooth sauce.
Mark as complete
Cook the linguine according to instructions
Drain the pasta, put it back in the pot and add the sauce.
Serve with some parmesan cheese
Mark as complete


  • Sarah Jean

    My family has been a big supporter of healthy fats way before the media starting reporting they were good. And this sounds truly amazing! I can’t quite figure out what it would taste like but I love all the ingredients

  • Joscelyn | Wifemamafoodie

    Mmm, this sounds so delicious! I eat mostly dairy-free and use a lot of coconut milk instead of heavy cream in a lot of my recipes. Love that it’s a healthy fat and tastes great too! Must try this soon!

    • Tine

      I found out last week that i’m intolerant to cow’s milk (and sheep / goat) so I’m trying to adjust my life a little bit but it’s not easy! Thanks for the tip though of replacing heavy cream with coconut milk, this will for sure help me with a lot of other recipes too! If you have any more advice on what to replace let me know! I’m going to try and remake my soda bread next week but i’m not sure what to replace buttermilk with..

  • Alix Maza | A Pint-Sized Life

    What an interesting idea! This sounds delicious.

  • Holly

    This looks so delicious! I love goat cheese, so I’ll definitely have to give it a try 🙂 xx

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