Whole-grain pasta in pumpkin, tomato sauce
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 6
  • 2 cups - pumpkin of your choice
  • 2 cups - roma tomatoes.
  • 2 tbsp - Olive oil
  • 1 small sized red onion
  • Pink Himalayan salt
  • 8 garlic pods
  • 3 green chillies - optional
  • 1 tsp - brown sugar
  • ½ tsp - dried or fresh oregano
  • 2 sprigs - fresh basil - optional
  1. Boil water in a pot. Turn off heat. Wash and place tomatoes in water for few seconds. I place for 40-60 seconds until at-least one tomato skin slits.
  2. Remove from water. Peel skin. Save water for future use.
  3. Peel pumpkin skin. Cut into cubes.
  4. In another pot, add 1 tbsp oil. Heat to medium.
  5. Add onion, garlic. Fry for 2 mins. Stir.
  6. Add peeled and diced pumpkin, tomatoes and fresh basil.
  7. Cook for 15 mins stirring every 5 minutes. Watch TV in the mean time.
  8. After 15 mins add salt and oregano. Cook another 60 minutes. Stir every 5 minutes.
  9. Add water if sauce becomes thick. If sauce is watery, cook till water evaporates.
  10. Turn off heat. Pour remaining 1 tbsp olive oil on top.
  11. Blend this in a blender or with hand blender. You can store this sauce in refrigerator for 2 weeks.
  12. Cook whole wheat pasta according to package instructions.
  13. After cooking, discard remaining water. Make sure to leave a little water. Extra starchy water keeps pasta moist.
  14. Add sauce to pasta. Stir thoroughly.
  15. Sprinkle your favorite cheese. I used organic parmesan cheese. You can use mozzarella, goat, gorgonzola or blue cheese.
  16. To make it vegan, skip cheese.
  17. Use gluten-free pasta to make it gluten free.
  18. You can make it oil free. Instead of using oil to fry onion, pour a little water and cook. Follow same procedure for remaining.
Recipe by Ujwala's Delicacies at http://www.ujwalasdelicacies.com/whole-grain-pasta-in-pumpkin-tomato-sauce/