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Tuesday, December 2, 2014

Creamy Pumpkin Coconut Curry Pasta

I shared this recipe on Landee Lu a few weeks ago.  This is the perfect pasta for fall and winter!  I feel like there are a few flavor combinations that are meant to be together.  Some of my favorites, to name a few, are: apple and cinnamoncoconut and chocolatepeanut butter and chocolate. Would you agree?  Have you ever tried this combo?  Pumpkin, coconut and curry? If you love Indian food you probably have.  I'm a big fan of this flavor combo - and couldn't resist the thought of these flavors combined with pasta.  This is great with or without chicken.  And if you use gluten-free pasta, you can have a gluten-free meal. It's also dairy free for those with allergies.  Pasta is something my whole family enjoys! The results of this creation have been enjoyed by us all. 

So, enter Creamy Pumpkin Coconut Curry Pasta.  If you don't want the chicken, this is a one pot meal. Which I am a huge fan of! Please tell me I'm not the only one who strives for less dishes. When we make this we like to grill the chicken on our outdoor grill, which also equates to less dishes.  Cooking is fun for me on most nights, but I dread the clean up, so I cheer loud and hard for meals with less dishes!

This dish is full of flavor!  The coconut flavor is soft and subtle, and the spices keep you coming back for just one more bite.  I hope this will warm you up this Fall and Winter season!

Happy eating!


Creamy Pumpkin Coconut Curry Pasta {with or without chicken}

Printable Version {Click Here}

3 tablespoons coconut oil
1 yellow onion, finely diced
1 pound pasta (I used penne)
1 (13.66 oz) can unsweetened full-fat coconut milk, separate cream from milk
3 - 3 ½ cups chicken broth (can use water with 3 teaspoons chicken base or 3 bouillon cubes)
1 cup pumpkin puree
1 teaspoon salt
¼ - ½ teaspoon red pepper flakes (choose your spicy scale)
1 teaspoon yellow curry
⅛ teaspoon turmeric
a pinch of cinnamon (I use Saigon cinnamon)
1 ½ tablespoons dried parsley flakes
More red pepper and parsley for garnish (optional)
For the chicken:
1 pound chicken breast, pounded thin
Olive oil
½ teaspoon ground black pepper
¾ teaspoon kosher salt
¼ teaspoon yellow curry
¼ teaspoon red pepper flakes
½ teaspoon dried onion (or ¼ teaspoon onion powder)

If you want to add chicken to the pasta, start by preparing the chicken.  Combine black pepper, salt, curry, red pepper and the dried onion/onion powder in a small bowl.  Pat chicken dry and brush with olive oil and rub with the seasoning mix.  Grill or pan cook until cooked thoroughly.  Set aside and slice into strips to top the pasta.

For the pasta: In a medium size saucepan or 12-inch deep dish skillet add the coconut oil and onion, and saute over medium heat until translucent, about 4-5 minutes.  Open the can of coconut milk and separate the cream from the milk. Set the cream aside. Place the milk in a 4 cup measuring cup. You’ll need 4 cups of liquid, so use chicken broth or water and bouillon/chicken base to make 4 cups liquid.   Add the liquid to the pot with the onion, along with the pumpkin, salt, red pepper flakes, curry, turmeric, cinnamon and parsley.  Bring mixture to a boil and boil for about 10 minutes, stirring frequently, until pasta is done to your liking and most of the liquid is absorbed.  You’ll be left with nice pasta and sauce left.

Top with chicken if desired and serve hot. 

Reheat leftovers on the stove or in the microwave with  little extra water or broth added (1-2 tablespoons) and stir to incorporate.

Source: Created by Lu from - inspired by my favorite Pumpkin Coconut Curry Soup and this pasta. Originally posted on the Landee Lu Blog.

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