Calling all you linguine loverrrrsss

Apparently autumn started in September, it’s now half way through October so this post is officially late.


We only really get 2 seasons here in my defence – roasting hot and warm. The only way I keep up with the seasons really is by your Instagram photos of orange trees and hashtags (#fall #autumn #pumpkinspicedlatte) WHICH by the way is not vegan I’m afraid – however this one is šŸ™‚

So being autumn I just had to post a pumpkin recipe. And what’s better than a big linguine pasta dish? It is literally the queen of comfort foods. Really easy to make too.

Also – last year I made a delicious vegan pumpkin, carrot & cinnamon soup – if your needing some more vegan pumpkin inspo definitely check it out!

Happy Tuesday! Don’t forget to add us on snapchat for more foxy vegan adventures – foxesandfood
Talk soon – Jess xx


Vegan Pumpkin Linguine
Serves 2
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Total Time
30 min
Total Time
30 min
  1. Linguini for 2 (around 4 ounces)
  2. 1 cup of chopped pumpkin
  3. 1 large red pepper (sliced)
  4. 2 tbsp. of parsley
  5. 1/2 white onion (peeled and diced)
  6. 1 clove of garlic (minced)
  7. Juice of 1 lemon
  8. 3 tbsp. of coconut oil
  1. Pre-head the over to 200 degrees
  2. Add 1 tbsp. of coconut oil into a bowl with the pumpkin and red pepper, toss to ensure each piece of veg is covered
  3. Transfer to the oven and roast for 30 minutes (or until the pumpkin is soft in the middle)
  4. In a large pot, bring the linguine to the boil and cook for 8-12 minutes
  5. Drain and return to the bowl, add the parsley, 3 tbsp. of coconut oil and lemon juice
  6. Add the roasted pumpkin and red pepper to the past and enjoy!