Farfalle Pasta In Yellow Pumpkin Purée
The Yellow Pumpkin a humble backyard grown vegetable, reminds us of the Hallowe’en decoration is loaded with nutrition, packed with vitamins. Yellow Pumpkin dishes fill the stomach and at the same time it is light on the stomach too.
I had plenty of Yellow Pumpkin at home. Was just contemplating about this pasta recipe. Wow, Wow the pasta turned out yummy yummy, tasty, tasty.
Farfalle are small pieces of pasta shaped like bows or butterflies’ wings.
I have used various coloured veggies that gave the pasta a cool, cool look.
Farfalle pasta – 2 handfuls ( cooked )
Peeled, cubed Yellow Pumpkin – 1 cup ( boil it in 1 cup of water till soft and made to a thick purée )
Chopped Broccoli – 1/2 cup
Chopped Yellow zucchini – 1/2 cup
Chopped Green zucchini – 1/2 cup
Chopped Red bell pepper – 1 cup
Chopped Onion – 1 cup
Garlic powder – 1/2 teaspoon
Italian Seasoning – 1/4 teaspoon
Salt to taste
Olive oil – 4 tablespoons
Coarsely crushed black pepper powder – 2 pinches
Chilli flakes – 2 pinches
Shavings of Parmesan Cheese – little
Heat a big pan. Add the olive oil. Add in the chopped onions. Sauté on medium flame till transparent. Add the other chopped veggies. Sauté on sim flame for 5 minutes. Add the garlic powder and salt to taste. Add the pumpkin purée. Cook for 3 minutes on sim flame. Add the boiled pasta and sauté on medium flame for 3 minutes. Add the Italian seasoning. Mix well. Switch off the stove. Garnish and serve hot.
1) Do not over cook the pasta.
2) Keep the Yellow pumpkin purée thick.
3) Do not peel the zucchini.
4) Shave the Parmesan cheese with a peeler.
5) If garlic powder is not available use 2 flakes of garlic, pound and add it.