Pumpkin Curry Penne Recipes

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

PUMPKIN CURRY PENNE

Steps:

• Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
• While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream. Reduce heat to a simmer and cook until thickened slightly, 3 - 5 minutes.
• Add pasta to the sauce and toss to coat. Stir in salt. Add more if desired.
• Transfer pasta to a serving dish, sprinkle with green onions and serve.

PENNE-WISE PUMPKIN PASTA

Steps:

• Heat water for pasta, salt it and cook penne to al dente.
• Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

PUMPKIN CURRY WITH CHICKPEAS

Steps:

• Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
• Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.