Chicken Leek Pumpkin Pasta

Share on facebook
Share on twitter
Share on google
Share on pinterest
Share on email
Creamy tasty chicken pasta meal. This sauce can be used over homemade gnocchi or anything really!

Chicken Leek Pumpkin Pasta

Gluten, dairy, refined sugar free.
Prep Time 20 mins
Cook Time 20 mins


  • Stick whizz or blender.


  • ¼ of a pumpkin
  • 2 cups uncooked gluten free spiral pasta
  • 1 onion diced
  • ½ cup chicken stock
  • ½ tsp sea salt
  • ½ tsp paprika
  • 1 can full fat coconut cream
  • 1 leek diced, the whole thing including greens
  • 2 cloves garlic
  • 3 cups cooked chicken


  • Cube the pumpkin and place in a steamer to cook.
  • Simmer the pasta in water until it is just cooked, drain and set aside.
  • For the pumpkin sauce. In a large pot heat some fat or oil, then gently soften/brown the onion. Add in the chicken stock, salt, paprika, coconut cream and heat it through.
  • Add in your steamed pumpkin, and using a stick whizz or blender, blitz the mixture until creamy and set aside.
  • In a small to medium frying pan, heat some fat or oil and gently soften the leek and garlic and set aside.
  • Heat the large pot with the pumpkin sauce in on a low heat and all of the rest of your components – the leek/garlic mixture, the chicken and the pasta. Mix through until warmed.