Karens Pumpkin and Curry Pasta with Baby Spinach
This is a brand new recipe that I’ve only recently created, but I’ve already cooked it at least 3 times as we enjoy it so much already!. It is SUPER-EASY and quick to make, and makes a really nice change to the usual, boring old pasta sauces normally available to vegetarians (tomato based, or cream based….), and so if you are a fan of curries or spicy food, or if you simply just feel like trying something a little different, then maybe give it a try!
NOTE: You could use any pasta variety that you like, however I find the “Spinach & Ricotta Agnolotti” pasta is just perfect for accompanying this sauce/ recipe.
Preparation Time: 5 Minutes
Cooking Time: Approx. 12 Minutes
- 1 x large packet of store-purchased “Spinach and Ricotta Agnolotti” Pasta (you will need enough pasta for 4 serves)
- 1 x tin of (concentrated) “Cream of Pumpkin” Soup
- 1/4 to 1/2 cup of fresh cream (Approx. – add more or less cream if desired)
- 1-to-2 cups of fresh. baby spinach leaves – washed and drained.
- 1 Medium Brown Onion, diced.
- 1-to-2 Cloves of Fresh Garlic, finely chopped (or crushed using a Garlic Press)
- 1-to-2 tablespoons of Curry Powder (note: add more or less to suit your own taste – plus some brands of curry powders are also stronger than others)
- 1x Massell Vegetable Stock Cube (or a similar quality vegetarian stock cube), crumbled.
- Fresh Ground Black Pepper (add enough to suit your own taste).
- Fresh Ground Salt (add enough salt to suit your own taste, however be careful not to add too much as there will already be some salt added in both the tinned soup and the pasta – You can always add more salt at the end, if needed)
- 1 x tablespoon Olive Oil
Suggested Garnishes (Optional):
- Approx. 1/5 cup of fresh, Chopped Chives OR
- Approx. 1/5 cup of Pine Nuts, toasted
- Fill a large saucepan with water.
- Add salt, & bring the water to a fast boil.
- Once boiling, add the pasta and stir to prevent the pasta sticking together.
- Cook until Al-dente (see the pasta packet for the recommended cooking times).
- JUST BEFORE THE PASTA IS READY TO DRAIN – ADD THE BABY SPINACH LEAVES TO THE POT, cook for just one minute (or until the spinach is wilted), then drain the pasta and spinach together in a large colander, then add the cooked pasta & spinach to the sauce & serve.
WHILST YOU ARE WAITING FOR THE WATER TO BOIL:
- Heat the olive oil in a large, heavy based saucepan.
- Add the diced onion, and stir until the onion is cooked and is just beginning to caramelize.
- Add the Garlic to the caramelized onions, stir for a minute, then add the other spices & the Salt and Pepper, and stir very gently until combined.
- Add the (crumbled) Massell vegetable stock cube. Stir gently.
- Add the tinned Cream of Pumpkin soup (do not add any water). Stir gently.
- Add the fresh cream, stir gently. IF sauce is still too thick or too concentrated, then add some water or more cream…..
- Add the cooked pasta to the sauce, and sprinkle with some fresh chives and or pine nuts.
- Serve with a side salad and some warmed bread of your choice (crusty bread, garlic bread or pita bread, etc), and enjoy!
OPTIONAL INGREDIENTS – for recipe variations etc:
KARENS’ HOT CHILLI N CURRY PUMPKIN PASTA
Add 1/2 Fresh Red Chilli, finely chopped or thinly sliced depending on your choice – it can be added as a garnish at the time of serving, or can be added to the onions and garlic etc before adding the soup and cream (or both!) – be sure to stir constantly, but gently, after adding the chilli (to ensure it does not burn).
Serve Karens Pumpkin and Curry Pasta with Baby Spinach with:
- Salad and
- Warm crusty bread, or Garlic Bread, Pita Bread, Chapati Bread, etc.
Additional Notes: Storage
This recipe will store well if kept in a sealed container in the refrigerator, and then it should be fine to eat for at least 2-3 days, if not more. It should also be possible to freeze, too, although I personally haven’t tried freezing it yet (…it hasn’t lasted long enough in my house to bother with freezing any…..).