Spicy Thai Pumpkin Pasta

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

Directions

1

Cook 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).

2

Whisk together all the ingredients for the Spicy Thai Pumpkin Sauce.

3

Heat 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.

4

Add in the Spicy Thai Pumpkin Sauce and wait until the mixture simmers and thickens, about 3-4 minutes.

5

Once simmering, add the peanut butter to the mix and stir together.

6

Add the noodles to the pan and mix together so that each noodle is coated in the beautiful sauce. Enjoy warm!

Category,

Ingredients

 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
Nutrition Facts

Serving Size 8 servings

Servings 1


Amount Per Serving
Calories 557
% Daily Value *
Total Fat 19g30%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 964mg41%
Potassium 850mg25%
Total Carbohydrate 84g29%
Dietary Fiber 8g32%
Sugars 14g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 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

Directions

1

Cook 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).

2

Whisk together all the ingredients for the Spicy Thai Pumpkin Sauce.

3

Heat 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.

4

Add in the Spicy Thai Pumpkin Sauce and wait until the mixture simmers and thickens, about 3-4 minutes.

5

Once simmering, add the peanut butter to the mix and stir together.

6

Add the noodles to the pan and mix together so that each noodle is coated in the beautiful sauce. Enjoy warm!

Spicy Thai Pumpkin Pasta

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