Hi! It’s been a while. I ‘ve been super busy, working and schooling and trying to get some projects in during the weekend when I can.
Since we are still in harvest season, or at the tail end, I have taken advantage of the amazing local produce. Even though life is busy we try to cook as often as we can. There were a couple of sick weeks where take out Pho and Chinese food were on the menu pretty often. However, now that we are almost 100 percent, it is back to trying to enjoy healthier home cooked meals.
Last year or sometime a while ago I know I talked about the insane amount of pasta I ate growing up. Nowadays it is about 1 time a week or at least 2 times a month. Pasta is an easy meal for us, or maybe I have just made it so often (always with homemade sauces) that it comes easily.
Also, if you don’t remember from last year, I am pumpkin crazy. Not just decorative pumpkins, all types of pumpkins, little ones, big ones, pie pumpkins, Japanese pumpkins, carving pumpkins, etc… Not only do I like to look at them, I really LOVE to eat them. I hope this doesn’t make me into some harvest season cliché.
The pumpkin I made this meal out of was a carving pumpkin. We carved it on Halloween night, took it in after all the kids were gone, popped it in the oven for roasting and processed it into a purée. There was so much of it I actually gave away three gallon bags to some of my neighbors. The rest I used for pumpkin bread, pumpkin pie leather, and this dish. I also dehydrated some of it into pumpkin power for rehydrating later in the year.
This dish is one of my absolute favorites. I have made it many times and many ways and it always turns out delicious. Feel free to put your own twist on it. I made it vegan by using coconut milk, but you can use cream if you like that sort of thing. Also if you are gluten-free, go ahead and eat it with some GF pasta (I love Trader Joes, Quinoa Pasta.)
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups pumpkin, from a can or fresh prepared
- 1 cup coconut milk, the full fat version from a can
- 1.5 teaspoons curry powder
- 1 teaspoon dried oregano or a few sprigs fresh
- salt and pepper to taste
- 1 pound pasta cooked el dente
- Heat the oil in a medium sized sauce pan
- Add the onions and saute until soft
- Add the garlic and saute for a few (about 4-5) more minutes
- Fold in the pumpkin and stir until combined with the onions and garlic
- Pour in the coconut milk
- After adding the coconut milk if the sauce it still very thick add some of the water or broth, a little at a time until the sauce is your desired consistency
- Stir in the curry powder and salt and pepper
- Add the oregano and cook for a few minutes continuing to reduce the sauce if necessary
- Turn the heat off and combine the sauce and pasta in a large bowl
- Serve this pasta with a big salad for a balanced meal