Creamy Pumpkin Pasta Sauce Recipe
A eggetarian Italian Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic - finely chopped, red bell pepper (capsicum) - finely chopped. Ready in 30 min, serves 1.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Creamy Pumpkin Pasta Sauce Recipe; first get all the ingredients ready and keep it by the side
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 2
Heat oil in a wok on medium heat, add in the garlic, red peppers and pumpkin
cloves garlic - finely chopped(4)red bell pepper (capsicum) - finely chopped(1)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 3
Sprinkle some salt and stir fry to combine for a couple of minutes
salt - to taste - 4
Cover the pan, turn the heat to low and allow the pumpkin and peppers to cook until soft and tender
red bell pepper (capsicum) - finely chopped(1)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 5
Do make sure to keep stirring intermittently so the vegetables dont get burnt
- 6
You will know the pumpkin is cooked, when you press it down with a fork or a spoon, it will mash itself up
- 7
Turn off the heat
- 8
Now we are ready to blend all the ingredients together into the blender
- 9
Note: If your blender does not allow hot ingredients, then allow the pumpkin to cool before blending it
- 10
I use a KitchenAid Diamond Blender and that blends even hot ingredients without splashing all over
- 11
If your blender can take in hot inrgedients, then add all of it right away
- 12
Add all the ingredients like the cooked pumpkin, peppers, milk and cream cheese into the blender and blend to make a smooth puree
red bell pepper (capsicum) - finely chopped(1)milk(200 ml)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 13
Once blended, check the salt and pepper levels and adjust to suit your taste
red bell pepper (capsicum) - finely chopped(1)salt - to taste - 14
The creamy pumpkin puree can now be used as a pasta sauce for lasagna's or even regular pastas
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 15
Store the Creamy Pumpkin Sauce in a glass jar or bottle, and refrigerate it for a maximum of 3 to 4 days and use it as and when required to make fresh pasta
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Creamy Pumpkin Pasta Sauce Recipe
A eggetarian Italian Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic - finely chopped, red bell pepper (capsicum) - finely chopped. Ready in 30 min, serves 1.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
To begin making the Creamy Pumpkin Pasta Sauce Recipe; first get all the ingredients ready and keep it by the side
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 2
Heat oil in a wok on medium heat, add in the garlic, red peppers and pumpkin
cloves garlic - finely chopped(4)red bell pepper (capsicum) - finely chopped(1)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 3
Sprinkle some salt and stir fry to combine for a couple of minutes
salt - to taste - 4
Cover the pan, turn the heat to low and allow the pumpkin and peppers to cook until soft and tender
red bell pepper (capsicum) - finely chopped(1)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 5
Do make sure to keep stirring intermittently so the vegetables dont get burnt
- 6
You will know the pumpkin is cooked, when you press it down with a fork or a spoon, it will mash itself up
- 7
Turn off the heat
- 8
Now we are ready to blend all the ingredients together into the blender
- 9
Note: If your blender does not allow hot ingredients, then allow the pumpkin to cool before blending it
- 10
I use a KitchenAid Diamond Blender and that blends even hot ingredients without splashing all over
- 11
If your blender can take in hot inrgedients, then add all of it right away
- 12
Add all the ingredients like the cooked pumpkin, peppers, milk and cream cheese into the blender and blend to make a smooth puree
red bell pepper (capsicum) - finely chopped(1)milk(200 ml)britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 13
Once blended, check the salt and pepper levels and adjust to suit your taste
red bell pepper (capsicum) - finely chopped(1)salt - to taste - 14
The creamy pumpkin puree can now be used as a pasta sauce for lasagna's or even regular pastas
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup) - 15
Store the Creamy Pumpkin Sauce in a glass jar or bottle, and refrigerate it for a maximum of 3 to 4 days and use it as and when required to make fresh pasta
britannia cream cheese - flavored like jalepeno or peppers works great(1/4 cup)
About this recipe
A eggetarian Italian Recipes recipe with kaddu (parangikai/ pumpkin) - peeled and diced, cloves garlic - finely chopped, red bell pepper (capsicum) - finely chopped. Ready in 30 min, serves 1.
Nutrition Facts
Per serving (1 serving)
Rate this recipe
