Spaghetti in Roasted Pumpkin and Tomato Sauce

Pasta in Roasted Pumpkin & Tomato Sauce in one comforting meal to enjoy this fall
season. A delicious way to enjoy pumpkin!!

Just before a day we went to Delhi for a family emergency I made a trip to the farmers market to get my weekly supply of fruits and vegetables, the market was flooded with fresh beautiful apples, squashes there I eyed on these beautiful looking Pumpkins as if they were waiting for me to be picked up. I had no recipe in mind and not knowing what to do with them I still bought them, I’m sure you do it as well at times. Don’t you??

I had these gorgeous looking pumpkins lying on my kitchen counter top and waiting for their turn to be cooked and eaten. With several ideas polkaing in my mind Ravioli stuffed with pumpkin, pancake, pumpkin pie, but I wanted something simple yet delicious for our Monday night dinner. It can be nothing else but pasta and now the question was how to use pumpkin in pasta. Then came into existence this yumm Roasted Pumpkin and Tomato Sauce, this is one sauce which is sure to be loved by you as well as your family. The sauce with that creamy & silky texture and not to forget that gorgeous color. Making the sauce hardly takes time but yes roasting but yes roasting pumpkins do take around 45 – 50 minutes, so if you are pressed for time and still want something delicious…I would recommend roasting pumpkins and pureeing them before you plan to make this sauce. Once the pumpkin puree is there then you have this delicious pasta in less than 30 minutes. I will making this pasta again over the weekend. This is so good. Serve with some favorite wine of your choice. This recipe is a sure keeper. As I’m writing this another batch of pumpkins are in the oven getting roasted, well this something else cooking in my mind.

The creamy roasted pumpkin and tomato sauce is one addictive recipe bursting with flavors from pumpkins, that tanginess from tomatoes. A perfect fall recipe with the goodness of pumpkin and tomatoes and you know Athena and Arnav licked their bowls clean and even wanted some in their lunch box. I sautéed some button mushrooms in olive oil and added to my pasta, you can even add some shredded grilled chicken or serve up some sautéed spinach and garlic bread or some tomato mozzarella crostini. My family is completely food loving, we love complex flavors, spices not only Indian but from around the world, I love my wine, the pasta so much. So dear friends this recipe has been approved by kids as well so go ahead a make it this “Thanksgiving”. Sharing the recipe below.

“Happy Thanksgiving to all you wonderful people”

Recipe for Sphagetti in Roasted Pumpkin and Tomato Sauce

Ingredients

For the pumpkin sauce

· 2 cups pumpkin puree (made from roasted pumpkins)

· 1 cup tomato paste

· ½ cup fresh cream

· 1 onion chopped

· 1 tbsp olive oil

· 1 cup vegetable broth

· 6 cloves of garlic minced

· 1 tbsp chopped fresh basil

· 1 tsp dried basil

· ½ cup grated parmesan

· Salt to taste

· ½ tsp freshly ground pepper

For the pasta

· A handful sphagetti per person

· 10 – 12 button mushrooms thinly sliced

· ½ tsp chilli flakes

· ½ tsp garlic powder

· 1 tsp Italian seasoning

· 2 Tbsp grated parmesan to sprinkle on top

Instructions

For the sauce

· Heat olive oil in a sauce pan over medium heat. Add onion and sauté till the onions are soft and tender, add the minced garlic and sauté for a minute.

· Next add the pumpkin puree, tomato paste, salt, pepper and vegetable broth, dried basil. Simmer for about 10 minutes or till you get a sauce like consistency.

· Remove the pan off the flame add cream, basil leaves & parmesan, give a good mix. Put the pan back on flame and simmer for about a minute or so, check seasoning.

For the pasta

· Boil the pasta according to the directions given on the pack.

· Heat oil in a pan add sliced mushrooms, add the chilli flakes, garlic powder and Italian seasoning and a little salt. Saute till the water released from the mushroom evaporates and they are cooked thru.

· Once the mushroom is done, add the pumpkin sauce to the pan with mushroom and cook for about a minute or till well heated thru. Add the spaghetti and toss well till well coated with the sauce. Sprinkle grated parmesan on top and serve hot.

Enjoy with your favorite wine.

Thanks so much,