Pasta is one of the favorite item on our dinner table. However, over a period of time, Arrabbiata sauce and Alfredo sauce tends to get boring and so do the usual shapes like penne. It is then that I would try and experiment with new ingredients, combinations and flavors.
This recipe is a combination of the bow-tie pasta, Farfalle with a vegan sauce made from canned or fresh pumpkin puree. All this recipe needs is dry pasta, pumpkin puree and a few vegetables that are easily available at home. Add some more vegetables if you like and make this dish your skinny dinner!!
Farfalle Pasta 1 cup
Pumpkin Puree 1 cup, canned or fresh
Red Bell Pepper 1 medium sliced
Yellow Bell Pepper 1 medium sliced
Spinach 1/2 cup
Garlic 2-3 cloves minced
Onion 1 medium diced
Salt and Ground Black Pepper
Parmesan Cheese (optional)
Heat water in a large pot and add salt. Once the water boils, add the pasta and cook till it is el-dente. You can use any pasta of your choice. Once done, drain and set aside.
In a pan, heat a tsp of butter and saute garlic in it. Once the raw flavor is lost, add the onion and sliced peppers in it. Saute till soft. Add the pumpkin puree and mix well. Cook the puree on medium heat till it is completely cooked. At this stage also add the washed and roughly cut spinach. Put in the cooked pasta, mixed herbs, salt and pepper. Add water or vegetable stock if necessary. You can also add the pasta water in this. Mix everything well and top with some shredded Parmesan cheese if you like. To enjoy a vegan version, eliminate the cheese. Serve warm with a bowl of soup and a side of herb bread.