ABOUT Spaghetti in Roasted Pumpkin and Tomato Sauce RECIPE
Pasta in Roasted Pumpkin and Tomato Sauce is one comforting dish and a delicious way to enjoy pumpkin!!
Recipe Tags
Veg
Easy
Everyday
Italian
Simmering
Main Dish
Healthy
Ingredients Serving: 2
For the Pumpkin tomato sauce
2 cups pumpkin puree (made from roasted pumpkins)
1 cup tomato paste
1/2 cup fresh cream
1 onion chopped
1 tbsp olive oil
1 cup vegetable broth
6 cloves of garlic minced
1 tbsp chopped fresh basil
1 Tsp Dried Basil
1/2 cup grated parmesan
Salt to taste
1/2 tsp freshly ground pepper
For the pasta
A handful of sphagetti per person
10 to 12 button mushrooms thinly sliced
1/2 tsp chilli flakes
1/2 tsp garlic powder
1 tsp italian seasoning
2 tbsp grated parmesan to sprinkle on top
Instructions
For the sauce
Heat olive oil in a sauce pan over medium heat. Add onion and saute till the onions are soft and tender. Add the minced garlic and saute for a minute.
Next add the pumpkin puree, tomato paste, salt, pepper and vegetable broth, dried basil. Simmer for about 10 minutes or till you get a sauce like consistency.
Remove the pan off the flame. Add cream, basil leaves and Parmesan and give a good mix. Put the pan back on flame and simmer for about a minute or so. Check seasoning.
For the pasta
Boil the pasta till al dante.
Heat oil in a pan and add sliced mushrooms. Add the chilli flakes, garlic powder and Italian seasoning and a little salt. Saute till the water released from the mushroom evaporates and they are cooked through.
Once the mushroom is done, add the pumpkin sauce to the pan with mushroom and cook for about a minute or till well heated through. Add the spaghetti and toss well till well coated with the sauce. Sprinkle grated Parmesan on top and serve hot.
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Heat olive oil in a sauce pan over medium heat. Add onion and saute till the onions are soft and tender. Add the minced garlic and saute for a minute.
Next add the pumpkin puree, tomato paste, salt, pepper and vegetable broth, dried basil. Simmer for about 10 minutes or till you get a sauce like consistency.
Remove the pan off the flame. Add cream, basil leaves and Parmesan and give a good mix. Put the pan back on flame and simmer for about a minute or so. Check seasoning.
For the pasta
Boil the pasta till al dante.
Heat oil in a pan and add sliced mushrooms. Add the chilli flakes, garlic powder and Italian seasoning and a little salt. Saute till the water released from the mushroom evaporates and they are cooked through.
Once the mushroom is done, add the pumpkin sauce to the pan with mushroom and cook for about a minute or till well heated through. Add the spaghetti and toss well till well coated with the sauce. Sprinkle grated Parmesan on top and serve hot.
INGREDIENTS
SERVING: 2
For the Pumpkin tomato sauce
2 cups pumpkin puree (made from roasted pumpkins)
1 cup tomato paste
1/2 cup fresh cream
1 onion chopped
1 tbsp olive oil
1 cup vegetable broth
6 cloves of garlic minced
1 tbsp chopped fresh basil
1 Tsp Dried Basil
1/2 cup grated parmesan
Salt to taste
1/2 tsp freshly ground pepper
For the pasta
A handful of sphagetti per person
10 to 12 button mushrooms thinly sliced
1/2 tsp chilli flakes
1/2 tsp garlic powder
1 tsp italian seasoning
2 tbsp grated parmesan to sprinkle on top
Spaghetti in Roasted Pumpkin and Tomato Sauce - Reviews
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