Who knew Thai food could be merged with pumpkin flavors so beautifully! This Spicy Thai Pumpkin Pasta will have you pumpkin non-believers asking for seconds! This is such an easy go to fall meal for those busy weekends. You will definitely be having it in your rotation this fall often. Please check this recipe out!
Prep: 10 mins
Cook: 15 mins
Yields: 8 servings
1 lb thin spaghetti
1 tsp avocado oil
1 tablespoon red curry paste
2 teaspoons freshly grated ginger
4 cloves garlic (minced)
1 large zucchini (julienned)
1 cup Matchstick carrots
1 cup broccoli slaw (or any other veggies you have on hand)
1/4 cup smooth peanut butter
Spicy Thai Pumpkin Sauce
1/4 cup reduced sodium soy sauce
1 cup water
1/2 cup pumpkin puree
1 tablespoon lime juice
1 tablespoons fish sauce (or more soy sauce to keep it vegan/vegetarian)
2 tablespoons mirin (Japanese rice wine vinegar)
3 tablespoons brown sugar
3 teaspoons Sriracha
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoon cornstarch
1Cook pasta according to direction making sure to keep it al dente. Set aside to cool (add oil after done to help the pasta from sticking together).
2Whisk together all the ingredients for the Spicy Thai Pumpkin Sauce.
3Heat 1 tsp of oil in a large wok or pan on medium heat. Add the ginger, garlic, and red curry pasta for a minute so to heat up the flavors. Add in all the veggies and stir fry for about 5-6 minutes or until vegetables are reduced to half their original size.
4Add in the Spicy Thai Pumpkin Sauce and wait until the mixture simmers and thickens, about 3-4 minutes.
5Once simmering, add the peanut butter to the mix and stir together.
6Add the noodles to the pan and mix together so that each noodle is coated in the beautiful sauce. Enjoy warm!