Name: Mediterranean Style Pasta recipe by sweta biswal at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1 cup conchiglie pasta; 1 cup cubed pumpkin; 1 small red bell pepper; 1 medium sized ripe tomato; 3-4 sundried tomatoes; 2 garlic cloves; 1 small red onion (cubed); 1 1/2 tsp Tangier Spice Blend; 1/3 tsp paprika; 1 1/2 tsp olive oil; salt to taste

ABOUT Mediterranean Style Pasta RECIPE

A hearty pasta flavored with the Mediterranean Spice blend 'Tangier' from Sprig's gourmet collection. The spice blend is used in two ways, one is to flavor the sauce and the also as a marinade for the pumpkin chunks. So good is the flavoring that the pumpkin chunks almost feel like tender meat .

Ingredients Serving: 1

1 cup conchiglie pasta
1 cup cubed pumpkin
1 small red bell pepper
1 medium sized ripe tomato
3-4 sundried tomatoes
2 garlic cloves
1 small red onion (cubed)
1 1/2 tsp Tangier Spice Blend
1/3 tsp paprika
1 1/2 tsp olive oil
salt to taste

Instructions

Marinate the pumpkin cubes for 20 mins with 1 tsp Tangier spice blend, 1/2 tsp olive oil and salt to taste.
Roast the pumpkin cubes for 12-15 mins at 180 degrees in an oven.
Bring about 5-6 cups of water to boil in a saucepan.
At the same time, heat 1 tsp olive oil in another pan.
Once the water gets to a rolling boil, add salt. Wait for 2-3 mins before adding the pasta.
Throw in the garlic and the onion into the pan. Saute on low flame till it gets caramelized.
Check if the pasta is al-dente. If yes, then remove from flame and drain the water. Give it good shake to prevent the shells from sticking to each other. Retain about 1/2 cup of the pasta water for adjusting the consistency of the gravy.
Add the diced red bell peppers, tomatoes and the spices to the pan. Saute for 3-4 mins till soft.
Remove and transfer to a blender jar along with the sun-dried tomatoes. Add 2-3 tsp pasta water or even vegetable broth if you have got any. Puree.
Transfer the puree back to the pan. Bring it to a boil.
Add the cooked pasta and 3-4 tbsp pasta water. Simmer for 2-3 mins.
Add the roasted pumpkin chunks to the pasta.
Garnish with fresh herbs if if you have some at hand and serve hot.

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