We are always looking for healthy, yet tasty alternatives of our favourite foods. Experimenting with different flavours is something that we enjoy and don’t mind being guinea pigs for it!
During this lock down, we’ve had the chance to try some interesting flavours like pumpkin and sweet potato which can easily replace the cream and cheese in sauces while not compromising on flavours and texture.
One repeated favourite of ours has been the creamy pumpkin sauce, which works famously well with fusilli or penne pasta. Reducing the quantity of pasta and adding more of veggies or proteins will make it healthier.
This recipe is also vegan by default so a great choice for those who want a creamy sauce but do not want to use dairy.
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Fusilli/Penne Pasta: 350 gms
Yellow Pumpkin: 200 gms
Onion: 1 medium sized
Mixed Veggies: 1.5 cups of mix Zucchini, Mushrooms, Olives, Broccoli
Boil Pasta in 3 litres of water and 1 tbsp of salt. Once cooked to al-dente, strain it and run it under cool water. Set aside.
Cut pumpkin in 1 inch cubes, slice the onion and caramelise both on medium-high heat. Add some chilli flakes to this. Once it cools, make a puree of it.
Heat oil and toss your choice of veggies, add a flavouring of mixed herbs. I personally love adding Celery for its spice and Oregano for fragrance. Favourite vegetable combination would be Broccoli, Mushrooms and a little bit of Zucchini. A few Green Olives add that tangy flavour.
Add the Pumpkin Puree to the vegetables and let it splutter at low heat. If the sauce becomes thick at this stage, add a tablespoon of water. Sprinkle salt.
Add Pasta to the sauce and mix well.