Creamy Pumpkin Curry Pasta
Published Aug 29, 2023
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Try this amazingly delicious Creamy Pumpkin Curry Pasta out, and Im sure you won’t be disappointed.
Creamy Pumpkin Curry Pasta
Ingredients
- 12 ounces gluten-free spaghetti
- 1 tablespoon avocado oil
- 3 cloves garlic, , minced
- 1 small shallot, , minced
- 2 teaspoons curry powder
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup unflavored and unsweetened plant-based milk, (almond, oat, or soy)
- ½ cup water
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon fresh chopped rosemary
- Pumpkin seeds, , for garnish
Instructions
- Cook spaghetti noodles according to package directions, making sure to leave it slightly al dente.
- Meanwhile, heat avocado oil in a medium saucepan over medium-high heat. Add the garlic and shallots, and cook, stirring often, until they are softened, about 2-3 minutes. Reduce the heat to low, and add curry powder, salt, and pepper, coating the shallots and garlic and allowing the curry powder to lightly toast, about 30 seconds. Add the plant-based milk and water. Bring to a simmer, and add the pumpkin puree, whisking until combined. Allow the mixture to barely come to a simmer and stir in the fresh chopped rosemary. Remove from the heat and let sit for 15 minutes to cool slightly.
- Once the pumpkin mixture has cooled, place in a blender. Blend on high until smooth (you may also use an immersion blender).
- Add the strained pasta noodles to the sauce, and gently toss to coat. Divide among bowls, and top with pumpkin seeds.
Nutrition
Calories: 291kcalCarbohydrates: 53gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 529mgPotassium: 108mgFiber: 2gSugar: 2gVitamin A: 238IUVitamin C: 5mgCalcium: 82mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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