Ingredients Serves 6
- 1.5 cup pumpkin puree
- 1/2 cup cashews
- Dash nutmeg
- 1 onion
- 2 tbsp oil
- 1 tsp dried thyme
- 1.5 tsp salt
- 1 lb/450 g shell-shaped pasta
- 1 cup coconut milk
For this recipe you will need 1.5 cup of pumpkin puree. Personally I prefer homemade pumpkin puree, but you can use canned pumpkin from the store.
To make pumpkin puree, peel about 17oz/500 g pumpkin, scoop out the seeds, cut the flesh into cubes.
Place the chopped pumpkin into a pan, cover with water, bring to a boil and cook over low heat for 15-20 minutes, or until tender. Drain.
Place cooked pumpkin into a food processor or a blender and process until it's perfectly smooth and creamy.
In a blender jar combine 1.5 cup pumpkin puree, 1 cup of coconut milk, 1/2 cup of cashew nuts and a dash of nutmeg. Blend until smooth.
Peel and cube one medium-sized onion.
Heat up 2 tablespoons of oil over meidum heat, saute the onion for 5 minutes or until soft. Add 1 teaspoon of dried thyme, stir and cook for one minute.
Alternatively you can substitute onion with 1/3 teaspoon of asafoetida powder. Just fry asafoetida together with thyme for one minute.
Pour in pumpkin sauce, stir, bring to a boil, add 1.5 teaspoon of salt, reduce heat to low and simmer for 3 minutes.
Cook pasta according to the package instructions. Drain pasta.
Combine your pasta with the pumpkin sauce, mix well.