Do you feel strange? While reading “pumpkin”, that too in pasta? No need to feel!! It tastes good at the same time; it is a delicious, nourishing one-pot meal. You can check all my Pasta recipes, which has one thing or the other to make enjoyable of otherwise bland white sauce, which I usually plan for my daughter, who hates bland Bechamel white sauce.
Pumpkin is the most neglected all-round vegetable, even though considered as fall/winter vegetable in other parts of the world. It is low in calories, high in antioxidants, vitamins, minerals as well as high on the natural source of Beta carotene. Hence, whenever I have a fresh homegrown pumpkin is around, I make Pumpkin puree and store it in my freezer. In that way, it is handy whenever it is needed to make pasta or needed for baking.
We would see the procedure –
Any pasta – 1 cup (of your choice)
Pumpkin Puree – ½ to ¾ the cup (according to your taste)
Veggies – 1 bowl (I have used zucchini, three colour bell peppers)
Butter or olive oil – 2 tablespoons
Whole wheat flour – 2 to 3 tablespoons
Milk – acc to the requirement
Red chilli flakes
Grated cheese – as you wish (it is purely optional )
– Drop pasta in boiling water in which,1 tsp of oil and little salt has been added and cooked.
-When it is done, drain the cooked pasta.
-Cool the pasta by pouring cold water and set aside.
– Chop the veggies and keep aside.
– Make white/pumpkin sauce: put some butter, fry wheat flour (3 TBL sp), add milk and mix nicely. Till it smooths out.
-Add pumpkin puree, drained pasta, garlic salt, red chilli flakes, Italian seasonings and give one boil, keep aside.
-I always keep pumpkin puree in the freezer. The recipe is here.
-In another Tawa, add either butter or olive oil, put chopped or sliced veggies, add req amount of red chilli flakes, garlic salt.
-when it wilts, add ready pumpkin sauce(wth pasta), grated cheese. Check for seasoning. Serve.