One pot creamy pumpkin curry sorghum pasta with sautéd mushroom and spinach. It’s so rich, creamy, comforting and delicious. It’s full of healthy ingredients like sorghum pasta, pumpkin, tomato, spinach mushroom and curry spices.
This is an one pot recipe that you cook everything in a pot. It also means there is only one pot to wash. You’ll love how quick and easy it is to make and you will find the flavour combination is out of this world delicious. I love this recipe and I think you’ll enjoy, too! 🙂
Pumpkin curry sorghum pasta with sautéd mushroom & spinach (vegan & gluten-free)
- 1 box, 250g Organic sorghum fusilli @ceresorganics
- 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
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 tablespoon of olive oil in the same stockpot or deep sided skillet 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 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, 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.