PAPRIKA PUMPKIN ALFREDO (VEGAN) - Thai Food Made Easy
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PAPRIKA PUMPKIN ALFREDO (VEGAN)

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PAPRIKA PUMPKIN ALFREDO (VEGAN)

 

 

 

Paprika Pumpkin Alfredo

Paprika Pumpkin Alfredo  (Vegan)

Serve: 2

Ingredients : 

400 g                                     Squash of your choice-seeded and sliced

160 g                                     Tagliatelle or pasta of your choice

150 g                                     Chestnut mushroom-sliced

100 g                                     Onion-finely chopped

110 ml                                   Thai coconut milk

1 teaspoon                             Paprika Powder              

3 tablespoon                           Olive oil 

1 clove                                   Garlic-finely chopped

1 cube                                    Vegetable stock cube.

1 pinch                                   Salt and ground black pepper

 

 

 

 

Method

-Preheat the oven to 200 Celsius.

-Put the sliced squash (or pumpkin), paprika, olive oil, salt, and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until it cooked (approx 40 minutes). 

-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside. 

-Gently fry the mushroom with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushroom cooked, remove the mushroom from the pan. Set aside. Do not wash the pan.

-In the same pan add the onion, garlic in the rest of the olive oil. Gently fry until the onion turns translucent.

-Add the coconut milk and vegetable stock cube. Stir, bring it to boiled and simmer for approx 5 minutes.

-Cook the tagliatelle according to an instruction on the package. 

-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce, and 100 ml of pasta water into an electric blender. Blend until it turns to the smooth creamy sauce. Add more pasta water if required.

-Heat a saucepan over medium to low heat, put the pumpkin alfredo sauce into a saucepan, add the mushroom, and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.

Tip:

– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor. 

-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.

-Want to explore more of Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes  

Paprika Pumpkin Alfredo

 

 

 

 

 

 

 

[/vc_column_text][/vc_column][/vc_row]

PAPRIKA PUMPKIN ALFREDO (VEGAN)

 

 

 

Paprika Pumpkin Alfredo

Paprika Pumpkin Alfredo  (Vegan)

Serve: 2

Ingredients : 

400 g                                     Squash of your choice-seeded and sliced

160 g                                     Tagliatelle or pasta of your choice

150 g                                     Chestnut mushroom-sliced

100 g                                     Onion-finely chopped

110 ml                                   Thai coconut milk

1 teaspoon                             Paprika Powder              

3 tablespoon                           Olive oil 

1 clove                                   Garlic-finely chopped

1 cube                                    Vegetable stock cube.

1 pinch                                   Salt and ground black pepper

 

 

 

 

Method

-Preheat the oven to 200 Celsius.

-Put the sliced squash (or pumpkin), paprika, olive oil, salt, and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until it cooked (approx 40 minutes). 

-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside. 

-Gently fry the mushroom with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushroom cooked, remove the mushroom from the pan. Set aside. Do not wash the pan.

-In the same pan add the onion, garlic in the rest of the olive oil. Gently fry until the onion turns translucent.

-Add the coconut milk and vegetable stock cube. Stir, bring it to boiled and simmer for approx 5 minutes.

-Cook the tagliatelle according to an instruction on the package. 

-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce, and 100 ml of pasta water into an electric blender. Blend until it turns to the smooth creamy sauce. Add more pasta water if required.

-Heat a saucepan over medium to low heat, put the pumpkin alfredo sauce into a saucepan, add the mushroom, and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.

Tip:

– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor. 

-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.

-Want to explore more of Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes  

Paprika Pumpkin Alfredo

 

 

 

 

 

 

 

[/vc_column_text][/vc_column][/vc_row]

PAPRIKA PUMPKIN ALFREDO (VEGAN)

 

 

 

Paprika Pumpkin Alfredo

Paprika Pumpkin Alfredo  (Vegan)

Serve: 2

Ingredients : 

400 g                                     Squash of your choice-seeded and sliced

160 g                                     Tagliatelle or pasta of your choice

150 g                                     Chestnut mushroom-sliced

100 g                                     Onion-finely chopped

110 ml                                   Thai coconut milk

1 teaspoon                             Paprika Powder              

3 tablespoon                           Olive oil 

1 clove                                   Garlic-finely chopped

1 cube                                    Vegetable stock cube.

1 pinch                                   Salt and ground black pepper

 

 

 

 

Method

-Preheat the oven to 200 Celsius.

-Put the sliced squash (or pumpkin), paprika, olive oil, salt, and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until it cooked (approx 40 minutes). 

-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside. 

-Gently fry the mushroom with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushroom cooked, remove the mushroom from the pan. Set aside. Do not wash the pan.

-In the same pan add the onion, garlic in the rest of the olive oil. Gently fry until the onion turns translucent.

-Add the coconut milk and vegetable stock cube. Stir, bring it to boiled and simmer for approx 5 minutes.

-Cook the tagliatelle according to an instruction on the package. 

-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce, and 100 ml of pasta water into an electric blender. Blend until it turns to the smooth creamy sauce. Add more pasta water if required.

-Heat a saucepan over medium to low heat, put the pumpkin alfredo sauce into a saucepan, add the mushroom, and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.

Tip:

– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor. 

-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.

-Want to explore more of Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes  

Paprika Pumpkin Alfredo

 

 

 

 

 

 

 

PAPRIKA PUMPKIN ALFREDO (VEGAN)

 

 

 

Paprika Pumpkin Alfredo

Paprika Pumpkin Alfredo  (Vegan)

Serve: 2

Ingredients : 

400 g                                     Squash of your choice-seeded and sliced

160 g                                     Tagliatelle or pasta of your choice

150 g                                     Chestnut mushroom-sliced

100 g                                     Onion-finely chopped

110 ml                                   Thai coconut milk

1 teaspoon                             Paprika Powder              

3 tablespoon                           Olive oil 

1 clove                                   Garlic-finely chopped

1 cube                                    Vegetable stock cube.

1 pinch                                   Salt and ground black pepper

 

 

 

 

Method

-Preheat the oven to 200 Celsius.

-Put the sliced squash (or pumpkin), paprika, olive oil, salt, and pepper in a medium mixing bowl. Rub the wet mixture to cover the squash on each side. Transfer the squash slices onto a baking tray and bake until it cooked (approx 40 minutes). 

-Remove the roasted pumpkin from the oven and leave it to cool. Use a spoon to scoop the flesh out. Set aside. 

-Gently fry the mushroom with one tablespoon of olive oil in a frying pan. Season with salt and pepper. Once the mushroom cooked, remove the mushroom from the pan. Set aside. Do not wash the pan.

-In the same pan add the onion, garlic in the rest of the olive oil. Gently fry until the onion turns translucent.

-Add the coconut milk and vegetable stock cube. Stir, bring it to boiled and simmer for approx 5 minutes.

-Cook the tagliatelle according to an instruction on the package. 

-While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce, and 100 ml of pasta water into an electric blender. Blend until it turns to the smooth creamy sauce. Add more pasta water if required.

-Heat a saucepan over medium to low heat, put the pumpkin alfredo sauce into a saucepan, add the mushroom, and tagliatelle. Fold all the ingredients together, season with salt and pepper if needed. Serve immediately.

Tip:

– I used Sweet Dumpling Squash for this dish. It is versatile and has got such a gorgeous flavor. 

-I love to drizzle a bit of Truffle oil on this lovely autumn dish. However, some find it too strong.

-Want to explore more of Vegan Thai Food. Click here for other vegan curries and dishes: Thai Vegan dishes  

Paprika Pumpkin Alfredo