Credits @stayhomemakan @perfectearthfoods
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Pumpkin Pasta 🎃
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Overall Ease: 7/10
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🛒Ingredients:
Perfect Earth Brown Rice & Chia Seed Pasta (@foreveryoungsingapore)
Pumpkin ~500g
3 garlic cloves
1 yellow onion
1 bell pepper
1 carrot
1 tomato
1 tsp Balsamic Vinegar
Octopus, squid
Seasonings: salt, pepper, oregano, cinnamon, paprika

👩🏻‍🍳 Process:
Pumpkin Puree – Bake pumpkin at 200deg for 40-60mins until fork tender. Leave to cool to room temperature before removing the skin and blend until even and smooth.

Pasta –
1. Saute onion and bell pepper until tender. Add carrot & tomatoes. Remove ~1/3 portion for topping.
2. Add garlic, salt & pepper. Cook until fragrant (~1min). Add the pumpkin puree. Leave to simmer for ~5 mins before removing from heat.
3. Transfer to a blender. Add 1tsp vinegar. Taste and add seasonings accordingly.
4. Separately grill seafood.
5. Cook pasta for 6.5 min, drain and stir into sauce. Add in reserved ingredients and serve with grated Parmesan and parsley/ coriander.

😋 Taste: 8/10. First time trying a pumpkin sauce in time for Halloween (!) and we enjoyed how the natural sweetness was balanced out by the tangy balsamic. It paired really well with our salad and juicy grilled seafood. Next time we’ll probably use a more “shell” like pasta to hold more of the thick gloopy sauce.

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