PUMPKIN CURRY SORGHUM PASTA WITH SAUTÉD MUSHROOM & SPINACH (VEGAN & GLUTEN-FREE)

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Serve and top with sauté mushrooms and spinach.

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