FOOD & DRINK
Smashing pumpkins! As Halloween approaches and children start to carve their creative works of art, Adele Trathan demonstrates with three very different recipes, how the versatile humble pumpkin can be transformed into culinary masterpieces
INGREDIENTS 450g (16oz) uncooked pasta 400g (14oz) canned pumpkin purée 300g (10oz) portobello mushrooms sliced 300ml (10fl oz) coconut milk 1 large onion, chopped 2 garlic cloves, crushed 1 tbsp tomato purée 1 tsp cumin 1 tsp ground coriander ½ tsp turmeric Fresh coriander, finely chopped (optional) Freshly ground salt and pepper METHOD Cook the pasta according to packet instructions.
1 Meanwhile, in a large, deep 2 non-stick frying pan sautée the chopped onion over a medium heat
PUMPKIN
PASTA
SERVES
4
This pasta recipe is made with pumpkin purée and mushrooms, making it reassuringly full of autumnal flavours and satisfyingly filling
for 2-3 minutes, then add the garlic and mushrooms and continue to cook for 3-4 minutes until lightly browned.
Lower the heat and add the 3 canned pumpkin purée, coconut milk, cumin, coriander, turmeric and tomato purée. Stir continuously over a low-medium heat for around 5 minutes, until the sauce has started to thicken. Drain the cooked pasta and 4 immediately add to the sauce, stir well to combine, then season
with salt and pepper to taste. Serve in warmed pasta bowls and garnish with freshly chopped coriander if desired.
118 SUSSEX LIVING | October 2021
Oct 21 pasta.indd 118
24/09/2021 11:28
