One-Pot Curried Butternut Pasta


Prep Time
10 minutes

Cooking Time
30 minutes

Total Time
40 minutes

A little Effort


– 2 tbsp. coconut oil
– 1 Tbsp. masala
– ½ tsp cayenne pepper
– 1 cinnamon stick
– 1 tsp (10 small) curry leaves
– 1 star aniseed
– 1 tsp cumin
– 8 g/a thumb of fresh ginger, finely sliced
– 3 garlic cloves, sliced
– 1 medium (650g) butternut
– 1 x 400ml tin of coconut milk
– 400ml vegetable stock
– 250 g Happy Earth People Chickpea pasta
– The juice of ½ a large lemon
– 100g fine beans, chopped
– 2 handfuls of baby spinach
– mixed bean sprouts (optional)
– salt


1. Heat the coconut oil in a deep skillet or large pot, add the spices and cook out for a minute or until fragrant.
2. Peel and cut the butternut into bite sized pieces and add it to the pan, with the garlic. Stir to evenly coat in the spices and fry for 2 minutes.
3. Add the coconut milk and vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes, with the lid off. The sauce will reduce and begin to thicken.
4. Stir in the Happy Earth People red lentil pasta, lemon juice and fine beans, cook for 5 minutes before adding the baby spinach. Stir in the spinach, season with salt, pepper and lemon juice. Once the pasta is completely cooked, remove from the heat and serve with mixed bean sprouts.