Pumpkin or squash pasta
Use our Sweet potato curry kit to make a creamy pumpkin pasta with coconut and fragrant Sri Lankan spices.
Ingredients
300g butternut squash or pumpkin
150g pasta
2-3 cloves garlic
1/2 onion
1 x Little Big Flavour Sweet Potato Curry Kit
1 - 2 tbsp treacle or honey
1 tbsp coconut oil
Feta cheese
Fresh parsley and/or coriander leaves
Pumpkin seeds (optional)
For the sauce:
1 tbsp coconut oil
2 cloves garlic, chopped
1/2 onion, chopped
1 tsp chilli flakes ( optional)
Salt, as needed
1. In an oven safe dish, mix squash/pumpkin, onion, garlic, treacle and coconut oil with 2 tsps of Pack A.
2. Roast in an oven preheated to 200C, for 20 minutes or until cooked through, golden and caramelised.
3. Boil the pasta, while the veggies roast.
4. Reserve a few pieces of the roasted squash/pumpkin, and blend the rest with some pasta water, until smooth and creamy.
5. In a pot on the stove, heat coconut oil and sauté whole spices (Pack B), chopped garlic, onion and parsley.
6. Mix in the veg purée and coconut milk (Pack C) dissolved in water.
7. Toss the cooked pasta through, then season with salt, pepper and chilli flakes.
8. Serve hot with crumbled feta, the reserved roasted squash/pumpkin, pumpkin seeds and more fresh herbs.
