Tuesday, 10 November 2015

Creamy vegan pasta dish

Do you ever crave a creamy pasta dish, but you don't feel like eating heavy cream and lots of white pasta? Then this one is for you! All vegan and extremely healthy (and incredibly delicious)!
You can either make this curry-flavored or tomato-flavored. I personally love both, but the dish in the pictures is curry-flavored because it was too dark to take decent photos when I made the tomato version. Normally, I don't even like pumpkin. Or butternut squash, or any of the other kinds from the pumpkin-family. But, I absolutely love the creaminess the pumpkin adds to a soup or a mousse when it's blended. So I thought, why not make a creamy pasta dish with zucchini noodles and make the pumpkin-taste disappear with help from curry spices?
Here's the recipe:

1 hokkaido pumpkin
2 onions
2 tsp finely chopped fresh ginger
1-2 tbsp garlic powder
1 tbsp smoked paprika
2-3 tbsp curry powder
Salt and pepper to taste
1 can of coconut milk

2-3 zucchinnis (or use regular spaghetti/pasta)

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Chop the hokkaido into large chunks and bake them for 30 minutes or until soft.
Chop the onions finely and fry them in oil or water in a pot until soft. Add ginger and spices and cook for two more minutes.
Put the hokkaido chunks and the coconut milk in a blender and blend until smooth.
Add the creamy mixture to the pot and mix with onions and spices.
Spiralize the zucchini and add it to the pot. Cook in the creamy curry sauce for five minutes, plate up and dig in!
If you want the sauce to be completely smooth, add the fried onions to the blender too.
You can also make half zucchini noodles (aka zoodles) and half regular noodles/spaghetti/your favorite pasta.
For the tomato version, simply omit the curry-spices and the ginger and instead, add 3 tbsp of tomato paste and 5 sundried-tomatoes to the blender.


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