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Pasta with creamy coconut pumpkin sauce

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by Nathalie
Step by step recipe - 25 Min
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September 27, 2018

YUMMMMM!!!

I’m seriously getting hungry while typing up this recipe for you. This pasta with creamy coconut and pumpkin sauce is one of my absolute favourite recipes for this season! I’ve been actually making it non stop because its super delicious and easy to make.

You can surely vary whether you want to add the ginger for some extra spice or leave it out. I love ginger so I add quite a generous amount actually.

The sauce is super seasonal and an amazing variation to the typical pasta dishes. If you love pumpkin you are going to love this dish!

I created this recipe in collaboration with Daosin! Therefore, you can find on their website www.alles-essen.de the exclusive video to this recipe. Be sure to pop by their website because you can find lots of more recipes I created for them, videos and information about intolerance.

xx

Nathalie

In collaboration with

Serves 2
Cooks in 25 Minutes
Difficulty Not too tricky

INGREDIENTS

250 g corn pasta (or any other glutenfree pasta)
1 zucchini/broccoli
For the sauce:
1 hokkaido pumpkin
400 ml coconut milk (creamy from the can but without additives)
1 tsp vegetable broth powder (yeast free)
1 tsp or to taste fresh ginger
To taste salt
To serve fresh coriander

Method:

Cut the pumpkin and ginger into small pieces and place into a pot. Sweat the veggies for a few minutes on low temperature. Add the coconut milk and vegetable broth powder and cook until the pumpkin is soft.

In the meantime, cook the pasta as described on the packaging and cut the zucchini with a spiralizer or just cut it regularly. Add the zucchini to the pasta in the last 5-7 minutes of cooking. Drain the pasta and zucchini

Place the pumpkin and coconut milk into a blender and mix until smooth. Add to the pasta and zucchini and serve with fresh coriander on top

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