PAPRIKA PUMPKIN ALFREDO (VEGAN)
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PAPRIKA PUMPKIN ALFREDO (VEGAN)
Paprika Pumpkin Alfredo (Vegan)
Serve: 2
Ingredients :
400g Squash of your choice – seeded and sliced
160g Tagliatelle or pasta of your choice
150g Chestnut mushrooms – sliced
100g Onion – finely chopped
110ml Thai coconut milk
1 teaspoon Paprika powder
3 tablespoon Olive oil
1 clove Garlic – finely chopped
1 cube Vegetable stock cube
1 pinch Salt and ground black pepper
Method
-Preheat the oven to 200 Celsius.
-Put the sliced squash (or pumpkin), paprika, olive oil, salt and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until cooked (approx 40 minutes).
-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside.
-Gently fry the mushrooms with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushrooms are cooked, remove the mushrooms from the pan. Set aside. Do not wash the pan.
-In the same pan add the onion, garlic and the rest of the olive oil. Gently fry until the onion turns translucent.
-Add the coconut milk and vegetable stock cube. Stir, bring it to a boil and simmer for approx 5 minutes.
-Cook the tagliatelle according to the instructions on the package.
-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce and 100ml of pasta water into an electric blender. Blend until it turns to a smooth creamy sauce. Add more pasta water if required.
-Heat a saucepan over a medium to low heat, put the pumpkin alfredo sauce into the saucepan, add the mushrooms and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.
Tip:
– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor.
-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.
-Want to explore more Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes.
PAPRIKA PUMPKIN ALFREDO (VEGAN)
Paprika Pumpkin Alfredo (Vegan)
Serve: 2
Ingredients :
400g Squash of your choice – seeded and sliced
160g Tagliatelle or pasta of your choice
150g Chestnut mushrooms – sliced
100g Onion – finely chopped
110ml Thai coconut milk
1 teaspoon Paprika powder
3 tablespoon Olive oil
1 clove Garlic – finely chopped
1 cube Vegetable stock cube
1 pinch Salt and ground black pepper
Method
-Preheat the oven to 200 Celsius.
-Put the sliced squash (or pumpkin), paprika, olive oil, salt and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until cooked (approx 40 minutes).
-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside.
-Gently fry the mushrooms with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushrooms are cooked, remove the mushrooms from the pan. Set aside. Do not wash the pan.
-In the same pan add the onion, garlic and the rest of the olive oil. Gently fry until the onion turns translucent.
-Add the coconut milk and vegetable stock cube. Stir, bring it to a boil and simmer for approx 5 minutes.
-Cook the tagliatelle according to the instructions on the package.
-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce and 100ml of pasta water into an electric blender. Blend until it turns to a smooth creamy sauce. Add more pasta water if required.
-Heat a saucepan over a medium to low heat, put the pumpkin alfredo sauce into the saucepan, add the mushrooms and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.
Tip:
– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor.
-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.
-Want to explore more Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes.
PAPRIKA PUMPKIN ALFREDO (VEGAN)
Paprika Pumpkin Alfredo (Vegan)
Serve: 2
Ingredients :
400g Squash of your choice – seeded and sliced
160g Tagliatelle or pasta of your choice
150g Chestnut mushrooms – sliced
100g Onion – finely chopped
110ml Thai coconut milk
1 teaspoon Paprika powder
3 tablespoon Olive oil
1 clove Garlic – finely chopped
1 cube Vegetable stock cube
1 pinch Salt and ground black pepper
Method
-Preheat the oven to 200 Celsius.
-Put the sliced squash (or pumpkin), paprika, olive oil, salt and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until cooked (approx 40 minutes).
-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside.
-Gently fry the mushrooms with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushrooms are cooked, remove the mushrooms from the pan. Set aside. Do not wash the pan.
-In the same pan add the onion, garlic and the rest of the olive oil. Gently fry until the onion turns translucent.
-Add the coconut milk and vegetable stock cube. Stir, bring it to a boil and simmer for approx 5 minutes.
-Cook the tagliatelle according to the instructions on the package.
-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce and 100ml of pasta water into an electric blender. Blend until it turns to a smooth creamy sauce. Add more pasta water if required.
-Heat a saucepan over a medium to low heat, put the pumpkin alfredo sauce into the saucepan, add the mushrooms and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.
Tip:
– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor.
-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.
-Want to explore more Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes.
PAPRIKA PUMPKIN ALFREDO (VEGAN)
Paprika Pumpkin Alfredo (Vegan)
Serve: 2
Ingredients :
400g Squash of your choice – seeded and sliced
160g Tagliatelle or pasta of your choice
150g Chestnut mushrooms – sliced
100g Onion – finely chopped
110ml Thai coconut milk
1 teaspoon Paprika powder
3 tablespoon Olive oil
1 clove Garlic – finely chopped
1 cube Vegetable stock cube
1 pinch Salt and ground black pepper
Method
-Preheat the oven to 200 Celsius.
-Put the sliced squash (or pumpkin), paprika, olive oil, salt and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until cooked (approx 40 minutes).
-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside.
-Gently fry the mushrooms with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushrooms are cooked, remove the mushrooms from the pan. Set aside. Do not wash the pan.
-In the same pan add the onion, garlic and the rest of the olive oil. Gently fry until the onion turns translucent.
-Add the coconut milk and vegetable stock cube. Stir, bring it to a boil and simmer for approx 5 minutes.
-Cook the tagliatelle according to the instructions on the package.
-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce and 100ml of pasta water into an electric blender. Blend until it turns to a smooth creamy sauce. Add more pasta water if required.
-Heat a saucepan over a medium to low heat, put the pumpkin alfredo sauce into the saucepan, add the mushrooms and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.
Tip:
– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor.
-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.
-Want to explore more Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes.