This recipe is the perfect fusion of complex flavors, combining the fragrant and zesty tastes of ginger and garlic with the velvety richness of pumpkin and cream.
To create the garlic, ginger and creamy pumpkin pasta, start by cooking your favorite pasta until it's perfectly al dente. Meanwhile, sauté the ginger, garlic and tomato in a saucepan until fragrant, then add in the pumpkin puree and cream to create a creamy and indulgent sauce. Don't forget to season with just the right amount of salt and black pepper for that perfect balance of flavor. Once the sauce is ready, toss in the cooked pasta and stir until it's fully coated in the luscious sauce.
Whether you're entertaining guests or having a cozy night in, this dish is set to impress. Easy to make, yet its complex combination of flavors is guaranteed to leave a lasting impression.
Ingredients
Serves 2
180g pasta of choice
1 cup cooked and pureed pumpkin
3 garlic cloves, finely chopped
1 inch piece ginger, finely chopped
1 punnet cherry tomatoes
1 tbls nutritional yeast
1 tsp chilli flakes
1/4 cup cream or coconut milk
Salt and pepper
Parmesan or vegan parmesan to serve
Method
Add oil to a nonstick frypan, add garlic, ginger and tomatoes. Cook for about 5 to 10 minutes on low heat until tomatoes have collapsed slightly. Add in the pumpkin, puree, coconut milk or cream, Nutritional yeast, chilli, salt and pepper. Stir until all is well combined.
Meanwhile cook pasta as per the packet directions.
Once the pasta is cooked, ladle into the sauce with a little of the cooking liquid.
Stir and serve topped with parmesan or vegan cheese.
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