Directions
Boil a pot of water with a little oil (<1 tsp) and a dash of salt. Stir in package of pasta and cook until al dente (according to pasta instructions). You can use any kind of pasta, for my recipe I used a veggie fusilli pasta. Once al dente, drain in a colander and set aside for later.
Heat up oil in a large pot or pan. Once oil is hot add in the onion and garlic and saute for a few minutes.
Add in the broccoli, zucchini, and red bell pepper to the pan and stir fry for about 5-6 mins. Add in the mushrooms and saute for another few minutes until the mushrooms have reduced to have its size. Set aside the veggies in a bowl along with the cooked pasta.
Turn down heat to medium low and add in the pumpkin puree and coconut milk. Add in all the spices (curry, cinnamon, paprika, salt, and pepper). Bring sauce to a simmer.
Add in all the veggie and pasta to the sauce. Mix well until the sauce covers all the veggies and pasta.
Top with parmesan (optional) and garnish with basil leaves (optional). Enjoy!
Ingredients
Serving Size ~10 servings
Servings 1
- Amount Per Serving
- Calories 386
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 510mg22%
- Potassium 702mg21%
- Total Carbohydrate 73g25%
- Dietary Fiber 9g36%
- Sugars 7g
- 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
Directions
Boil a pot of water with a little oil (<1 tsp) and a dash of salt. Stir in package of pasta and cook until al dente (according to pasta instructions). You can use any kind of pasta, for my recipe I used a veggie fusilli pasta. Once al dente, drain in a colander and set aside for later.
Heat up oil in a large pot or pan. Once oil is hot add in the onion and garlic and saute for a few minutes.
Add in the broccoli, zucchini, and red bell pepper to the pan and stir fry for about 5-6 mins. Add in the mushrooms and saute for another few minutes until the mushrooms have reduced to have its size. Set aside the veggies in a bowl along with the cooked pasta.
Turn down heat to medium low and add in the pumpkin puree and coconut milk. Add in all the spices (curry, cinnamon, paprika, salt, and pepper). Bring sauce to a simmer.
Add in all the veggie and pasta to the sauce. Mix well until the sauce covers all the veggies and pasta.
Top with parmesan (optional) and garnish with basil leaves (optional). Enjoy!