Whole-grain pasta in pumpkin, tomato sauce
Author: Ujwala Chintala
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
- 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.
- Remove from water. Peel skin. Save water for future use.
- Peel pumpkin skin. Cut into cubes.
- In another pot, add 1 tbsp oil. Heat to medium.
- Add onion, garlic. Fry for 2 mins. Stir.
- Add peeled and diced pumpkin, tomatoes and fresh basil.
- Cook for 15 mins stirring every 5 minutes. Watch TV in the mean time.
- After 15 mins add salt and oregano. Cook another 60 minutes. Stir every 5 minutes.
- Add water if sauce becomes thick. If sauce is watery, cook till water evaporates.
- Turn off heat. Pour remaining 1 tbsp olive oil on top.
- Blend this in a blender or with hand blender. You can store this sauce in refrigerator for 2 weeks.
- Cook whole wheat pasta according to package instructions.
- After cooking, discard remaining water. Make sure to leave a little water. Extra starchy water keeps pasta moist.
- Add sauce to pasta. Stir thoroughly.
- Sprinkle your favorite cheese. I used organic parmesan cheese. You can use mozzarella, goat, gorgonzola or blue cheese.
- To make it vegan, skip cheese.
- Use gluten-free pasta to make it gluten free.
- 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 https://www.ujwalasdelicacies.com/whole-grain-pasta-in-pumpkin-tomato-sauce/
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