Pasta with Pumpkin and Coconut Milk Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti or ribbon noodles
- 0.5 ½ pumpkin (se), e.g. small Hokkaido
- 1 red pepper (s)
- 40 g walnuts
- 4 spring onion (s)
- 1 clove garlic
- 1 piece (s) ginger, the size a walnut
- 300 ml coconut milk
- 100 ml vegetable stock
- salt and pepper
- Coriander powder
- Curry powder
- Paprika powder, noble sweet
- 1 shot white wine, optional
Print Recipe
Pin Recipe Instructions
- Bring the water to the boil in a saucepan, add a little salt and cook the pasta in it according to the package until al dente.
- Meanwhile, peel and chop the garlic and ginger. Cut the spring onion into 1 cm rings, separate the green and white parts. Cut the pumpkin into 1 cm cubes and the peppers into thin strips. Roughly chop the walnuts.
- Heat a little oil in a saucepan and fry the garlic, ginger, nuts and the white parts of the spring onions. Add the pumpkin cubes and fry all over, deglaze with the vegetable stock and coconut milk and cover and simmer for approx. 15 minutes. If you want, you can add a dash of white wine for the taste.
- After 5 minutes, mix in the green parts of the spring onion and the pepper strips and simmer for another 3 minutes. Finally season with coriander, curry, paprika, salt and pepper and serve with the pasta.
- The recipe can also be modified, for those who like to have some meat with them, simply fry the chicken brood strips. Or for fish lovers, the sauce could also be imagined with strips of smoked salmon.
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