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Sweet Poppy Seed Pasta

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3-4*


Perfect for breakfast, as an afternoon snack or dessert, this super quick and easy dish is rich in flavour and has a burst of freshness.


  • 400g / 14.10 ounces pasta of choice (I used fusilli)
  • 1 cup / 110g ground poppy seeds*
  • ¼ cup / 40g + 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons neutral oil (I used rice bran oil)
  • Pinch of salt
  • 3 tablespoons maple syrup
  • Zest of one large orange (preferably organic)


  1. Cook pasta as per packet instruction; however, cook for 1 minute less than directed. For example, my pasta was meant to cook for 9 minutes, and I cooked it for 8 minutes.
  2. While the pasta is cooking, in a small pan or pot on medium heat, add the ground poppy seeds for a few minutes until you start to faintly hear the crackle of the oils coming from the seeds. This should take about 5 minutes. Once you can hear and smell them, stir and continue cooking for a further two minutes.
  3. Remove from heat and add in the ¼ cup of coconut sugar, cinnamon and vanilla extract. Stir well and set aside.
  4. Once pasta is cooked, drain and place back in the pot. Stir in the 2 tablespoons of coconut sugar and oil and put the lid on for 1 minute. Let it sit so that the sugar absorbs into the pasta and the oil helps the pasta from sticking.
  5. Add the poppy seed mixture to the pasta and stir well.
  6. Add in the salt, maple syrup and orange zest and stir.
  7. Serve while warm. It can also be eaten cold, however, it has more flavour while it’s still warm.


Poppy seeds: See notes earlier in the post if you buy poppy seeds that are not pre-ground. 

Yield: This dish serves 3 for breakfast or 4 as a snack or dessert.

  • Diet: Vegan

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