Pumpkin Coconut Veggie Pasta

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

Directions

1

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.

2

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.

3

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.

4

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.

5

Add in all the veggie and pasta to the sauce. Mix well until the sauce covers all the veggies and pasta.

6

Top with parmesan (optional) and garnish with basil leaves (optional). Enjoy!

Category,

Ingredients

 1 pasta (16 oz any kind)
 1 tbsp coconut oil
 1 medium red onion (diced)
 4 garlic cloves (minced)
 2 broccoli
 1 medium zucchini
 1 red bell pepper
 8 mushrooms (roughly chopped)
 1 pure pumpkin puree (15 oz)
 1 reduced fat coconut milk (13.5 oz)
 2 tsp curry powder
 1 tsp garlic powder
 2 tsp black pepper
 2 tsp salt
 of paprika
 of parmesan (optional for garnish)
 of basil (optional for garnish)
Nutrition Facts

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

 1 pasta (16 oz any kind)
 1 tbsp coconut oil
 1 medium red onion (diced)
 4 garlic cloves (minced)
 2 broccoli
 1 medium zucchini
 1 red bell pepper
 8 mushrooms (roughly chopped)
 1 pure pumpkin puree (15 oz)
 1 reduced fat coconut milk (13.5 oz)
 2 tsp curry powder
 1 tsp garlic powder
 2 tsp black pepper
 2 tsp salt
 of paprika
 of parmesan (optional for garnish)
 of basil (optional for garnish)

Directions

1

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.

2

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.

3

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.

4

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.

5

Add in all the veggie and pasta to the sauce. Mix well until the sauce covers all the veggies and pasta.

6

Top with parmesan (optional) and garnish with basil leaves (optional). Enjoy!

Pumpkin Coconut Veggie Pasta

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