Spaghetti in a spicy pumpkin sauce
Thick soup for spahetti
4/5 Looks like the chicken foiod of which you speak, it was lovely when I made it Klapaucius)
Well, this recipe proves Hickson was correct:
Tis a lesson you should heed: Try, try, try again. If at first you don't succeed, Try, try, try again
The first time I tried this recipe it was an abject failure and ended as chicken feed. This time is worked as I originally hoped. Absolutely gorgeous. It doesn't look that wonderful, but I only care what it tastes like. The first failure was just due to very large, very hard squashes that failed to soften properly, even after cooking for more than an hour. This time I used smaller squashes.
- 350g (12 oz) dried spaghetti or pasta
- 2 tablespoons olive oil
- 675 g chopped squash or pumpkin flesh
- 4 cloves garlic, peeled and crushed
- 1 large onion, finely chopped
- 2 tablespoons tomato purée - (I used 3 tablespoons of a paste made from Oven-dried tomatoes. See variations)
- 1 teaspoon paprika powder
- 1 tablespoon Curry powder or to taste
- 150 ml sour cream or crème fraîche
- sea salt and freshly ground black pepper
- Parmesan cheese to garnish
- Peel the squash, remove all seeds. Cut into 5cm thick slices. Boil in lightly salted water for 20 to 25 minutes or until soft. Drain in a colander, if very wet, apply a little pressure to press out any excess water.
- Heat the oil in a large frying pan or wok, add a twist of black pepper to the oil and add the garlic. When the garlic starts to colour, add the onions, reduce the heat a little and sauté for 5 minutes.
- Allow the onions to cool a little, then add to a food processor with a metal blade. Add the squash, tomato purée, curry powder, salt and pepper. Blitz to a purée.
- Add the sour cream and give it a quick final blitz.
- Meanwhile, cook the pasta for about 8 to 10 minutes is salted boiling water or as directed on the packet.
- Drain the pasta and toss in a little olive oil.
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