A simple winter vegetation recipe today – Pumpkin Puree Penne Pasta
Always on the lookout for new and simple recipes, and this time I was bored with cooking the regular penne pasta in red sauce. So I tried to replicate a Pumpkin Puree Penne Pasta recipe that I once tasted at a Mumbai Fine Dining Restaurant. It turned out slightly sweet yet with added spices, it was a delicious combination. This is a totally vegetarian recipe but a delightful one so go ahead and try it out. It made such a fabulous dinner treat for my family.
Here is the secret to this easy
pumpkin pasta sauce! I never used heavy cream, just the puree of pumpkin with Extra
Virgin olive oil instead, which brought in a healthy spin to the contemporary
recipe. I have used penne pasta for this
recipe however you can try fusiili or Rigatoni or any other type of pasta.
Ingredients
3 cloves garlic
2 tablespoons olive oil
1 cup milk
2 cups of pasta
1 tomato
Half kg pumpkin
1 tsp red chili flakes
1 tsp pepper powder
A dash of cinnamon powder
Salt to taste teaspoon salt
Spring onion greens for garnish
Method
1. Take a pot of water, let the water boil;
now add the pasta, a dash of salt and oil. After it boils, keep it on simmer
for ten to fifteen minutes. To check if pasta is done just press with fingers,
it should feel firm yet cut through. Switch off the gas, and strain the pasta
in cold water.
2. Remove the skin of the pumpkin and chop it into
large pieces. Place the pieces of pumpkin and tomato in a pressure cooker with one cup of water. Pressure cooker the pumpkin for 3 to 4
whistles. Let it cool, now open the
pressure cooker and puree the pumpkin in a blender or mixer.
3. Add Olive oil to
a pan, to this add chopped garlic. Sauté
the garlic for 1 to 2 minutes, then carefully add the pumpkin puree, milk,
chili powder, salt, and pepper. Stir well to make a good paste. Stir it on low flame.
4. Now add the
boiled pasta, and toss it with a light hand. Add greens of spring onion and
serve it hot.
Option
You can add
parmesan cheese shavings to enhance the flavors. We generally use butter for
this recipe but today I used Disano Extra Virgin Olive Oil.
, Olive oil is definitely
a healthier and better choice for cooking.
Why Disano Olive Oil?
It is obtained
from High-Quality Spanish Olives.
It is also good for daily Indian Cooking.
It can be used in paratha, pulao, pulses & any kind of meat and vegetable preparations.
It also can be used for deep Fry, sautéing, grilling and many more cooking techniques.
It does not change the original taste of the food.
It is also good for daily Indian Cooking.
It can be used in paratha, pulao, pulses & any kind of meat and vegetable preparations.
It also can be used for deep Fry, sautéing, grilling and many more cooking techniques.
It does not change the original taste of the food.
It gets absorbed less in food, ensuring
a low intake of oil.
It has a high smoking point which makes it ideal for deep frying.
Active in- Rich in Mufa & Pufa/, 0 cholesterol that will keep the Heart of our family healthy.
It has a high smoking point which makes it ideal for deep frying.
Active in- Rich in Mufa & Pufa/, 0 cholesterol that will keep the Heart of our family healthy.
