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Pasta with Pumpkin-Curry Sauce

What you need: 

smallish onion, peeled, cut in half across the middle (not end to end), then cut in sixths
2 cloves garlic, chopped
spices to taste (I used 1/4 to 1/2 teaspoon of):
cinnamon,
1 cup or so pumpkin puree
1 tablespoon or so peanut butter (tahini would probably work too)
1/2 cup or so veggie broth
1/2 cup or so soy milk
handful of raisins
1/2 cup soy milk
salt to taste
cooked pasta or your choice

What you do: 

Sautee onion and garlic in water for a few minutes (till onion is crisp-tender). Add spices. Stir for a few minutes. Add pumpkin puree and peanut butter and stir. Add veggie broth and soymilk a little at a time, till consistency seems right (not too thin, not too thick). Add raisins and cooked pasta. Stir and heat through. Add salt to taste.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

really good!
needs  only 1 Tbsp curry paste  for my taste though
  i will make this again!

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I didn't think a recipe existed for the random assortment of leftovers in my fridge, but it does. And it's not too shabby either.

Pros: Hey - this was fairly quick (had to saute the onions/garlic), and darn tasty.

Cons: It's not the most colorful or prettiest dish ever. Maybe stir in some spinach for color.

Alterations: I used half coconut milk/soy milk 'cause I wanted to use up an old can. Since the spices were missing, I used 3 tablespoons of massaman curry paste.

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