With a flavor boost from slightly caramelized onions, garlic and ginger, this quick, easy, and thrifty, Creamy Coconut Pumpkin Pasta & Veggie Sauté is the perfectly delicious and nutritious vegetarian meal for those chaotic Fall evenings!
Ingredients
- 1 tbsp oil
- 1 shallot
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 2/3 cup Organic 100 % pumpkin puree
- 2/3 cup coconut milk
- 2 cups frozen mixed veggies - I used a carrot/peas blend
- 3 cups Gluten Free Pasta
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp parsley
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Chop shallots finely (You can cook pasta according to package directions in another pan if you are short on time (Banza chickpea pasta cooks in about 5-7 minutes) or use the same pan like I did but cook pasta first and then continue on with the next step)
- Then add olive oil to a pan and place over a medium flame. Add in shallot and saute about 5 minutes - stirring ever so often.
- While shallot sautes, chop ginger cloves and grate garlic and then add the garlic and ginger into the pan and saute about 2 more minutes
- Add in the frozen veggies and saute, stirring frequently till veggies are no longer cold (about 4-5 more minutes)
- Add in the coconut milk, pumpkin puree, turmeric, paprika, parsley, oregano, salt and pepper and saute a couple more minutes
- Add in the cooked pasta and stir until it is well coated with Coconut Pumpkin Sauce and veggies are spread throughout.
- Garnish with parsley and serve warm
Notes
*Nutrition Info is per Very Well Fit, please use your own calculations for accuracy.
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Nutrition
Calories: 467kcal | Protein: 19.8g | Saturated Fat: 11g | Sodium: 309mg | Fiber: 16.8g | Sugar: 12.5g
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