Pasta dinners are a favorite with my kids. Earlier it used to be Cheese pasta then came saucy tomato pasta and now we have come to the stage where the kids don’t mind eating pasta even if has vegetables / vegetable puree in it.

One of the experiments led me to use pumpkin puree and the kids couldn’t even find out what went into the tasty dish!

So when Srivalli gave a choice of ingredients to choose from and cook, I grabbed up squash varieties to post this dish! This will be my first post for Blogging Marathon #54,Week4.

I used:

Yellow Pumpkin/squash – 200 grams
Pasta- 1 cup
Garlic, grated- 1 teaspoon
Kitchen king masala- 1 teaspoon
Oregano- 1/2 teaspoon
Salt to taste
Oil- 1 teaspoon

Peel and chop the pumpkin roughly. Take the pieces in a vessel add 1/2 cup water and pressure cook till done. You can also cook it on the stove top in a pan. Just keep adding water till it gets done. Drain and reserve the water used to cook it and puree the pumpkin.Keep aside.

Cook pasta as you usually do,drain and keep aside. I usually cook it in plenty of water adding a little salt till just done [al dente]

Heat oil in a pan and garlic.Saute till it turns pink.Add the pumpkin puree, kitchen king masala ,salt. Mix well and let it come to a boil.Add the pasta and some of the reserved liquid and mix. You may add/ omit this depending on how much sauce the pasta absorbs. Simmer for a few minutes and add oregano.  Mix and remove from heat.

Pasta in Pumpkin sauce is ready to be served….

Note:

  • You can use any masala powder of your choice like pav bhaji masala, sambar powder etc. Or leave it out and add only chilli powder / pepper powder

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit…

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