This angel hair past with curried pumpkin sauce can go either way – put a piece of roasted chicken on the pasta and then add the sauce, or keep it pareve for a vegetarian dish.
Roast Chicken With Curried Pumpkin Pasta
Servings
6 Servings
Ingredients
- 2 teaspoons minced garlic
- 1 tablespoon margarine
- 2 cups cooked pumpkin
- 1 8-ounce can tomato sauce
- 1/3 to 1/2 cup rice milk
- 1- 2 tablespoons curry powder
- Fresh black pepper
- 1 pound cooked angle hair pasta
- 6 roasted chicken breasts or legs and thighs combination
Instructions
- Melt the margarine over medium heat in a medium saucepan.
- Saute the garlic until just slightly brown. Add the pumpkin and tomato sauce. Thin the sauce to desired consistency with the rice milk.
- Stir in curry powder to taste (at least 1 tablespoon.) and sprinkle with fresh black pepper. Simmer over low heat for about 10 minutes to blend flavors.
- Divide the cooked pasta between 6 plates and place a piece of roasted chicken on top.
- Pour the sauce over the chicken and serve.
- You can also omit the chicken and toss the sauce with the noodles for a lite vegetarian dish.
Ok so I ended up making it two ways one using pumpkin puree and one using butternut squash. The reason I switch the recipe was because I couldn’t find fresh pumpkin in my neighborhood thats why. Then I was told could use pumpkin puree so made it with that also. They both came out really good. Its hard to say which is better. Will definitely keep my eyes opened for fresh nut at leaat I know I have a back up.
Thanks, great to know the canned pumpkin works well. Let us know if you try it with ricotta what you think.
Just made and it tastes wonderful. Very easy. I used canned pumpkin and marinara. There was leftover so I’m thinking of mixing in some riccata cheese for another meal!
No, it does not, but it is cooked and if you have ever cooked fresh pumpkin you find that it mashes easily when mixed up as it is here, so you could use pureed pumpkin and it would mix with the tomato sauce well.
Oh because recipe doesn’t say to puree or am I missing it.
I meant the pureed kind, I think since this is a sauce it doesn’t need to be pieces.
It would work with canned pumpkin or for sure butternut squash.
Didn’t know they made pumpkin pieces will see if grocery has canned. If so will make it. And saturday night will make it with butter nut squash and will inform you on the diff. Thx
I’m thinking of trying this with butter nut squash instead of pumpkin. The reasons are one can’t find a small pumpkin( not even can pieces or frozen) and two its a seasonal fruit. If I or someone else wants to make it “off season” and have any questions mow would be a good time to ask and perfect the recipe.
I think coconut milk would work particularly nice in this dish.
can i use coconut milk or water insteat of the rice milk?