Counter Culture's Pasta with Pumpkin Curry Recipe
From Counter Culture in Austin, TX
Serves: 4
  • For the pasta and veggies:
  • Pinch salt
  • 14 ounces pasta of your choice
  • 4 cups Chinese broccoli, kale, or other green vegetable
  • For the curry sauce:
  • 3 to 4 cloves garlic, roughly chopped
  • 1½ tablespoons roughly chopped fresh ginger
  • 1 fresh red or green chili, diced (optional)
  • ½ 14-ounce can coconut milk
  • 1 14-ounce can pumpkin puree
  • 2 tablespoons lime juice
  • 1 tablespoon tamari
  • 1 tablespoon curry paste
  • 1 teaspoon vegetarian fish sauce (optional)
  • For the garnish (optional):
  • Fresh cilantro leaves
  • Shredded red cabbage
  1. Bring a large pot full of water and a pinch of salt to boil, add the pasta, and boil over medium heat. Cook until noodles are al dente (testing the noodles 2 minutes before they’re due to be ready). Once the pasta is cooked, drain the water and set the noodles aside.
  2. In the same pot, bring several cups of water to boil. Pour a large bowl of water and add ice cubes. Gather together the 4 cups of green vegetables and, using a slotted spoon, quickly dip them in the boiling water in batches of about 1 cup, cooking them for about 30 seconds. Then quickly dunk the veggies in ice water to shock them and place them on a paper towel to dry.
  3. Next, prepare the curry. Place all of the curry ingredients in a blender and blend until you have a smooth sauce. Remove and toss with cooked pasta and vegetables. Add garnish, if using. Serve at room temperature or heat briefly in a saucepan.
Tip: Other add-ins to consider include roasted beets, chickpeas, and pumpkin seeds. You can use sweet potato instead of pumpkin. A gluten-free version can easily be made using rice or quinoa instead of pasta as a base.
Recipe by MORE. at