Creamy Pumpkin Vegetable Pasta (gluten free, dairy free, fructose friendly)

Pumpkin is jam packed with goodness and has a sweet taste that my kids love. It is full of beta carotene which is an antioxidant that converts into vitamin A an essential for a healthy body, high in fibre full of minerals and folate and vitamin C.


A super easy tasty meal that the kids and you will love

A super easy tasty meal that the kids and you will love

What you’ll need

Gluten Free Pasta (i used buckwheat)
1 cup pumpkin puree
1 small zucchini finely chopped
1/2 cup peas (omit if can’t tolerate)
1/2 cup corn
1/2 cup broccoli chopped
Spring onion (the green part only)
1/2 cup spinach
1 tbl coconut oil
Milk of choice (i used rice)
Stock cube massels chicken fructose friendly


  • Place the pasta into a small pot with water and cook till tender then drain and leave aside
  • Chop the pumpkin and steam till soften puree if you like or just use as is it will soften more when cooked again
  • Chop all other ingredients
  • Heat fry pan over med heat and melt the coconut oil
  • Add the pumpkin, peas and corn
  • Crumble the stock cube into the pan
  • Slowly add a little milk to make the mixture creamier
  • Now add the zucchini, broccoli, spring onion and pasta
  • Stir on and off until warmed through
  • Turn of the heat and stir through the spinach


You could add some meat to this, sprinkle with cheese and bake add different veggies, use a liquid stock lots of different options to play around with.



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