Gluten and Dairy Free Pumpkin and Chilli Spaghetti


Serves 2


  • 200g gluten free pasta
  • 300g pumpkin puree
  • 50ml dairy free milk
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 small red chilli, deseeded and finely sliced
  • 1 teaspoon rosemary
  • salt and pepper for seasoning


  1. Cook the pasta per the instructions on the packet
  2. Heat a drizzle of olive oil in a shallow pan
  3. Saute the garlic, chilli and onion for a couple of minutes
  4. Stir in the pumpkin puree, milk and rosemary
  5. Cook for 5 minutes
  6. Season with salt and pepper
  7. Stir through the cooked pasta and serve immediately