Curried Butternut Pasta in Just One Pot!

By: Frances Beresford  

This One-Pot Curried Butternut Pasta, is a must-try! The curry is a perfect balance of flavour and spice. It’s saucy, rich, full of depth and complexity, in just ONE POT. I make it with Happy Earth People red lentil pasta, which is cooked in the curry sauce, infusing it with the aromatic flavours.


This recipe requires star aniseed which is most widely known for its intricate star shape and sweet, licorice-like taste. However, beyond its unique form and flavour, star aniseed has powerful health benefits too.

It provides our bodies with antioxidants, improves digestion, can fight off flu and enhance (especially pregnant) women’s health. Helping with menstruation pain and even breastfeeding.

Including this spice into your diet and active lifestyle can really give you the extra health kick you’ve been searching for.

Curried Butternut Pasta in Just One Pot

Serves: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Difficulty: Easy


  • 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
  • 8g/ a thumb of fresh ginger, finely sliced
  • 3 garlic cloves, sliced
  • 1 medium (650g) butternut, peel and cut into bite sized pieces
  • 1 x 400ml tin of coconut milk
  • 400ml vegetable stock
  • 250g 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 for a minute or until fragrant.
  2. Add the garlic and butternut, stir to evenly coat in the spices and fry for 2 minutes, stirring occasionally.
  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.



Frances is a professionally trained chef, recipe developer and blogger, who believes that life and food should be healthy as well as delicious. Her lifelong passion for sustainable alternative eating, took her to culinary school to hone her craft. She curates plant based recipes that are designed to be enjoyed by all and that are gluten-free; dairy-free and refined sugar-free.

Frances believes that living well begins with eating well! There are no set rules as everyone is different. So, it is a matter of becoming mindful and listening to your body which will allow you to incorporate her recipes and become the best you.

She also feels that keeping it simple means that fuelling and nourishing the body can be enjoyed by anyone – and hey, it is by no means boring or scary! Join Frances on a journey to discover how mouth-watering and rewarding a plant based lifestyle can be. Even conscious carnivores will be surprised by how easy and tasty the recipes are – let alone how great they will make you feel.

You can follow her on Instagram and check out her Website to find more deliciously conscious recipes like these!