Best 3 Coconut Pumpkin And Ginger Pasta Sauce Recipes
Indulge in a culinary journey that harmonizes the unique flavors of coconut, pumpkin, and ginger, resulting in an exquisite pasta sauce that will tantalize your taste buds. Experience the richness of coconut milk blended with the velvety texture of pumpkin, while hints of aromatic ginger add a touch of zest. This versatile sauce can elevate any pasta dish, whether you prefer a classic spaghetti or a hearty ravioli. Dive into the enchanting world of flavors as you explore our collection of coconut-pumpkin-ginger pasta sauce recipes, each offering a unique twist that will leave you craving for more.
Here are our top 3 tried and tested recipes!
CREAMY PUMPKIN PASTA SAUCE
Creamy Pumpkin Pasta Sauce. Made with pumpkin, cream cheese, and sage, this easy recipe tastes similar to Alfredo but is healthy and ready in 20 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
- Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
- Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.
Nutrition Facts : ServingSize 1 (of 3), Calories 483 kcal, Carbohydrate 68 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Fiber 11 g
COCONUT, PUMPKIN AND GINGER PASTA SAUCE
I just bought a Kambrook food processor and this was in the instruction book. Can't wait to try it out! Cooking and prep times are estimates.
Provided by Missy Wombat
Categories Sauces
Time 30m
Yield 1 litre, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop the onion and finely mince the ginger.
- Heat the oil and saute the onion and ginger without browning them.
- Add the pumpkin and stir for 2 minutes.
- Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft.
- Add the coconut cream and stock and stir thoroughly.
- Using a blender or mouli, blend until smooth.
- Serve.
BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT
Pumpkin soup is an Australian favourite, but I sometimes find it a bit bland. This recipe adds a little something extra, without overpowering the pumpkin flavour. You can garnish this with some coriander leaves (AKA cilantro). Can be served hot or cold. Note: if you like to make LOTS of soup, you'll want to double this. It really does make only about 4 serves. It looks like a lot of pumpkin, but it cooks down to nothing.
Provided by Gingernut
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
- Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
- Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
- Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
- Simmer another five minutes.
- Season to taste with salt and pepper.
- Serve with lots of fresh, crusty bread.
Nutrition Facts : Calories 200.2, Fat 11.8, SaturatedFat 7.7, Sodium 44.8, Carbohydrate 25.2, Fiber 3.9, Sugar 6.6, Protein 3
Tips:
- When selecting a pumpkin for this recipe, choose a small sugar pumpkin or butternut squash for the best flavor and texture.
- If you don't have fresh ginger on hand, you can substitute 1/2 teaspoon of ground ginger.
- To make the sauce creamier, add 1/2 cup of heavy cream or coconut cream before serving.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat the sauce, simply thaw it overnight in the refrigerator or heat it gently in a saucepan over low heat.
Conclusion:
This coconut pumpkin and ginger pasta sauce is a delicious and easy way to add some fall flavor to your next meal. The combination of sweet pumpkin, spicy ginger, and creamy coconut milk creates a unique and flavorful sauce that is perfect for tossing with your favorite pasta. Whether you're looking for a quick and easy weeknight meal or a special dish to serve for a party, this sauce is sure to be a hit. So next time you're looking for a new and exciting pasta sauce, give this coconut pumpkin and ginger sauce a try!
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