As promised this is the 3rd of my posts on pastas for quick and easy ideas for simple weeknight dinners. In case you missed out the previous 2 posts click here and here. I had picked up some gorgeous pumpkin from the SG Organic stall located at the Pasarbella Marketin Singapore – A very refreshing place to add more variety to the food scene in Singapore with the fresh and wholesome produce on sale at the market. However I really wish there were more of the fruits and vegetable outlets that were a bit more affordable as well. I could only find SG Organic and Tangy Tangerines selling good fruits and veggies (But like I said not so very affordable). I guess everything being imported into the country definitely increases the prices. Sigh!
So anyway enough of the price discussion that I feel is deviating away from this post. Back to the lovely pumpkin now that I had bought. I made a pumpkin sauce out of it with 2 of my favorite ingredients – onions and garlic (no guessing there :)) However the use of spices created a very nice blend that I felt very satisfied with – There was the sweetness from the use of fennel seeds and cinnamon, the bitterness from the fenugreek seeds and the hot spiciness from the chilly flakes.
I know the sauce looks like a paler yellow tomato sauce version but the flavors were nowhere near tomato – There is no tomato in it . Duh!!
200 grams pumpkin peeled and cut in small cubes
1 medium onion chopped
Few cloves of garlic crushed – Use as many as you like
1 teaspoon fennel seeds
3/4 teaspoon fenugreek seeds
3/4 teaspoon cumin seeds
1/2 teaspoon cinnamon powder
1 dry bay leaf
1 green chilli
Salt to taste
Pinch of Red Chilli flakes
Pasta of your choice
Toasted Almond flakes to sprinkle on top and add an extra crunch 🙂
Cheese to sprinkle if you want some – I used the Pecorino Romano that was left over from my previous pasta with Brussels Sprouts
In a deep non stick pan, heat the oil and add in the cumin seeds, fennel seeds, fenugreek seeds, bayleaf, green chilli and cloves until they start to crackle. Then add in and saute the onions and garlic with these spices. Once the onions turn translucent, add in the cubed pumpkin pieces. Add in the salt, red chili flakes and cinnamon powder along with half a cup of water. (Skip the red chili flakes if it is too hot for you. I added just a pinch of it though 🙂 ) Simmer on slow heat and keep stirring every few minutes until the pumpkin turns squishy-squashy. With a spatula keep pressing the pumpkin pieces to mash it in the pan and to ensure all the spices are coated in well on the pumpkin. Keep simmering until it is a reduced pumpkin mass. Some what like a thick sauce. Add in some water to adjust for consistency and boil. Separately cook your pasta in boiling water as per packet instructions. Once cooked toss in the pumpkin sauce. Garnish with toasted almond flakes and cheese of your choice. Serve immediately.
Interesting ideas for quick meals in case you have pumpkin to use:
1) A lovely pasta bake with roast pumpkin and goats cheese from the blog Tea and Family here
2) You cannot go wrong with couscous, chick peas and pumpkin. From peasepudding read it here
3) Interesting take on falafels with pumpkin here from the blog gastrawnomica
4) Talking about curried pumpkin pastas, we must read a curried pumpkin soup as well. Read here from erikamazzei