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Preparation Time : 10
Cook Time : 20
Total Time : 30
wheat penne pasta 2 cups
pumpkin purée 1 cups
cream 2 tbsp
Vegetable broth(thick) 1 cups
cloves garlic minced 2 nos
butter 1 tbsp
mustard powder 1/4 tsp
nutmeg powder 1/8 tsp
red chilli powder 1/4 tsp
Cayenne pepper 2 pinch
Freshly cracked black pepper 1/2 tsp
cilantro for the garnish 1 tsp
chilli flakes for the garnish (optional) 1/4 tsp
Boil 4 glasses of water in a large pot.
Once the water is boiling, add the pasta and boil until al dante (around 7-10 minutes).
Drain in a colander and refresh with cold water. Keep aside
Meanwhile prepare the pumpkin sauce.
Heat butter in a pan, add minced garlic cloves and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the pumpkin purée and vegetable stock and stir well.
Add the nutmeg, chilli powder, cayenne peppe and some freshly cracked black pepper and mix the spices well and let the sauce simmer over low heat for 2 minutes while stirring occasionally.
When it thickens add cream and stir well.
Add the boiled pasta and fold in the sauce.
Adjust the seasonings if required.
Finally garnish with chilli flakes and serve with garlic bread or chips.
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