Pumpkin Curry Penne
Elevate your pasta night with this rich and creamy Pumpkin Curry Penne, a fusion of comforting fall flavors and bold Thai-inspired spices. This vegetarian recipe combines tender penne pasta with a luscious sauce made from pumpkin puree, coconut milk, and aromatic red curry paste, seasoned with turmeric, cumin, and paprika for a warming depth of flavor. Fresh ginger, garlic, and a touch of maple syrup add a delightful balance of spice and sweetness, while sautéed onions and a pop of baby spinach bring freshness and color. Quick and easy to prepare in just 40 minutes, this dish is perfect for weeknight dinners or cozy gatherings. Garnish with fresh cilantro and a squeeze of lime for an extra burst of brightness, and enjoy the ultimate blend of savory, spicy, and creamy perfection.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz penne pasta
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 small, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tbsp, freshly grated ginger
- 2 tbsp red curry paste
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp maple syrup
- 1 tsp (adjust to taste) salt
- 0.5 tsp black pepper
- 2 cups baby spinach
- 2 tbsp, chopped (optional, for garnish) fresh cilantro
- 0.5 tsp (optional, for spice) red chili flakes
- 1 cut into wedges (optional, for serving) lime
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic and freshly grated ginger. Cook for another minute until fragrant.
Stir in the red curry paste, turmeric, cumin, and paprika. Cook for 1-2 minutes to activate the spices, stirring frequently.
Add the pumpkin puree and coconut milk to the skillet. Whisk together until the mixture is smooth and creamy.
Stir in the maple syrup, salt, black pepper, and, if desired, red chili flakes. Let the mixture simmer gently for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Add the baby spinach to the sauce and cook for another 2 minutes until wilted.
Toss the cooked penne pasta into the sauce, ensuring that every piece is well coated. If the sauce is too thick, use the reserved pasta water, a little at a time, to achieve your desired consistency.
Taste and adjust seasoning as needed, adding more salt, pepper, or chili flakes if preferred.
Serve the Pumpkin Curry Penne hot, garnished with fresh cilantro and lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 11.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
