Coconut, Pumpkin, and Ginger Pasta Sauce
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Description:
This Coconut, Pumpkin, and Ginger Pasta Sauce combines the earthy sweetness of pumpkin with the aromatic warmth of fresh ginger, all brought together with creamy coconut cream. The perfect addition to your pasta dishes or a base for creamy soups. It’s an easy, flavorful, and healthy recipe that brings together the richness of coconut with the subtle tang of pumpkin. Best of all, itβs quick to make, taking less than 30 minutes from start to finish. Whether youβre in the mood for a comforting pasta dish or looking to try something new with your vegetable-based sauces, this recipe is sure to delight.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onion | 1 |
| Fresh Ginger | 1 small piece |
| Pumpkin | 500 grams |
| Coconut Cream | 100 grams |
| Cooking Oil | 1 tablespoon |
| Water | Sufficient to cover the pumpkin |
| Vegetable Stock | 1 cup |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 327.2 kcal |
| Total Fat | 26.3 g |
| Saturated Fat | 20.5 g |
| Cholesterol | 0.8 mg |
| Sodium | 101.8 mg |
| Carbohydrates | 22.6 g |
| Dietary Fiber | 3.8 g |
| Sugars | 11.1 g |
| Protein | 5.6 g |
Instructions:
-
Prep the Ingredients: Start by chopping the onion into small pieces. Next, peel and finely mince the fresh ginger to release its fragrance and flavor.
-
-
Saute the Onion and Ginger: In a large saucepan, heat a tablespoon of cooking oil over medium heat. Add the chopped onion and minced ginger. Saute for about 3-5 minutes, stirring frequently, until the onion softens and the ginger becomes aromatic. Be careful not to let them brown.
-
Add the Pumpkin: Once the onion and ginger are softened, add the diced pumpkin to the saucepan. Stir the pumpkin with the onion and ginger, and cook for about 2 minutes to combine the flavors.
-
Cook the Pumpkin: Add enough water to the pot to just cover the pumpkin. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the pumpkin is soft and easily mashed with a fork. If the water evaporates too quickly, you can add more as needed to keep the pumpkin covered.
-
Stir in the Coconut Cream and Stock: Once the pumpkin is soft, stir in the coconut cream and vegetable stock. Mix well to create a creamy, smooth consistency. Let the mixture simmer for an additional 3-5 minutes to allow the flavors to meld together.
-
Blend the Sauce: Remove the pot from the heat and use an immersion blender (or a regular blender) to blend the mixture until smooth and creamy. If the sauce is too thick, feel free to add a little extra water or stock to reach your desired consistency.
-
Serve: Once the sauce is perfectly smooth, itβs ready to serve! Pour it over your favorite pasta, mix it into a vegetable stir-fry, or use it as a base for a creamy soup. Enjoy the rich, flavorful sauce you’ve just created!
Recipe Yield:
- 1 liter (approximately 4-5 servings depending on use)
Recipe Notes:
- Serving Suggestions: This Coconut, Pumpkin, and Ginger Pasta Sauce pairs wonderfully with any pasta, but it is especially great with spaghetti or penne. You can also serve it as a base for creamy soups or drizzle it over roasted vegetables.
- Make it Vegan: Ensure that the vegetable stock used is plant-based to maintain the vegan nature of the dish.
- Storage: Store any leftover sauce in an airtight container in the fridge for up to 4 days. It can also be frozen for later use; just make sure to cool the sauce before freezing it in individual portions.
This Coconut, Pumpkin, and Ginger Pasta Sauce offers a delightful blend of earthy sweetness from the pumpkin, a zing of freshness from the ginger, and a creamy richness from the coconut cream. A quick and simple recipe that brings a burst of flavor to your meals, making it perfect for weeknight dinners or a special occasion.
