5 from 11 votes
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Gluten-free Pasta in Vegan Pumpkin & Coconut Sauce
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course, pasta
Keyword: pasta, glutenfree pasta, vegan pumpkin sauce, autumn pasta
Servings: 6 people
Author: Esha
Ingredients
For the vegan pumpkin coconut sauce
  • 150 grams red bell pepper deseeded
  • 275 grams tomatoes
  • 75 grams onions chopped
  • 200 grams pumpkin puree
  • 200 ml coconut milk
  • 3 lemongrass slit in half
  • 1-2 whole chilly pepper
For the pasta
  • 100 grams onions sliced
  • 100 grams bell pepper sliced
  • 100 grams mushrooms sliced
  • 150-175 grams fussili pasta glutenfree
  • Fresh herbs for garnish I used parsley and basil
Instructions

  1. In a sauce pan, heat coconut milk and add the lemongrass. After a boil, take the pan off the heat, cover and keep it aside for about 30-40 minutes. Meanwhile roast the veggies for sauce.

  2. Line 1/2 sheet pan with aluminum foil. Cut the bell peppers in 3-4 pieces and drizzle 1 tsp of olive oil. Lay them flat on the sheet pan skin side up. Brush very little oil on the chilly pepper and lay them on the sheet pan along with bell peppers. You could remove the seeds if you don't like it too spicy. Roast under the broiler for 4-7 minutes. As soon as you take the sheet pan out, cover all the peppers, in the same aluminum foil to let the hot steam in. This will sweat the peppers and the skin will come off easily.
  3. Preheat the oven to 375 degrees F.
  4. Trim 1/4 inch of the garlic head to expose the cloves. Drizzle some olive oil. cover in aluminum foil and roast in the over for about 30-45 minutes.

  5. Cut the tomatoes in half. Lay them on a lined sheet pan, cut side up. Drizzle olive oil. Sprinkle salt pepper and jaggery or sugar. Place the sheet pan in the oven along with garlic, and roast them for 30-45 minutes until very soft and caramelized.

  6. Take the peppers out of the foil and remove the skin.
  7. In a heavy duty Blender, add the peppers, tomatoes, garlic, pumpkin puree, coconut milk and few of the lemon grass. Blend on high until you get smooth puree.
  8. In a big pot, boil water for pasta, and add salt. Boil the pasta according to the instructions on the packet.
  9. Mean while, in a heavy bottom pan, add 2 tsp on coconut oil. Add the sliced onions, mushrooms and peppers. Cook on high for 2-3 minutes till onions are translucent and mushrooms get cooked.

  10. Lower the heat to medium low heat. Add salt, pepper and the pumpkin coconut puree.

  11. Give it a mix and adjust for seasoning.
  12. Add the pasta and 1-2 tbsp of the pasta water. Mix it well to coat the sauce on the pasta.

  13. Garnish with fresh herbs and serve hot.

Recipe Notes

You could use the store bought arrabbiata sauce and blend it with the pumpkin puree and coconut milk, if you are short of time.