Pumpkin and vodka pasta

Healthy recipe: pasta with pumpkin and vodka

For 6 persons

Ingredients :

  • 4 tablespoon extra virgin olive oil
  • 200g sliced ​​mushrooms
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • Salt
  • 3 tbsp crushed cayenne pepper
  • 2 teaspoon of grated nutmeg
  • 100g of tomato paste
  • 125ml vodka
  • 250ml pumpkin puree
  • 190ml coconut milk
  • 1 bunch of roughly chopped palm cabbage
  • A few leaves of fresh thyme
  • Pasta
  • Freshly grated parmesan cheese for serving

Preperation : 

  • Fill a saucepan with water and heat over high heat.  Season with plenty of salt and bring to a boil while preparing the other ingredients.
  • Heat 2 tablespoons of oil in a pot or large skillet over medium heat.  Place the mushrooms flat and cook, without mixing them, until the bottom is golden, about 3 minutes.  Stir and continue cooking, 2 to 3 minutes, until the mushrooms are softened.  Transfer to a bowl.
  • Add the remaining 2 tablespoons of oil and the onion to the pan.  Cook, stirring often, until onion is translucent, about 5 minutes.  Add the garlic, salt, cayenne pepper and nutmeg;  cook 1 minute, until fragrant.
  • Add the tomato puree and toss to coat well.  Continue cooking, stirring often, until the dough is very red, about 5 minutes.  Add vodka to deglaze, stirring.  Cook for 1 minute to let some alcohol evaporate.
  • Stir in the pumpkin puree, coconut milk;  reduce the heat to low.
  • Once the pasta water is boiling, add the pasta and cook until almost al dente.  Add the kale during the last minute of cooking.
  • Transfer the cooked pasta and kale to the pan with the sauce.  Stir in a little pasta cooking water until the sauce becomes smooth and shiny and covers each piece of pasta.  Stir in the fresh thyme leaves and garnish with Parmesan, if desired.

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