Pumpkin Curry Sorghum Pasta with Sautéd Mushrooms and Spinach
Ingredients
- 1 box, 250g sorghum fusilli
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp chilli powder
- 1/2 tsp cayenne pepper
- 1/4 tsp nutmeg
- 1 cup pumpkin puree
- 1 can diced tomatoes
- 4 cups vegetable broth
- salt and pepper
- 1 cup coconut cream
- sautéd mushroom & spinach
- 250g mushroom, sliced
- 2 cups spinach
Preparation
In a stockpot or deep sided skillet, sauté mushrooms with olive oil, until lightly browned and tender
Toss in the spinach, salt and pepper
Remove from pot, set aside
Heat 2 tbsp of olive oil in the same pot over medium-high
Sauté onion, garlic and ginger
Add pumpkin puree, tomatoes, curry, chilli power, cayenne pepper and nutmeg
Stir to blend together, add vegetable broth and pasta, stir well
Put on the stove over medium/high heat
Bring to a boil, then cover, reduce heat and let simmer for 10 mins
Uncover, stir, cover, simmer for 2-4 more mins, or until pasta is cooked
Add coconut cream stir continuously until incorporated
Add salt and pepper to taste
Serve and top with sauté mushrooms and spinach
Enjoy!