This is #UC recipe but its good for anyone and everyone. I make this basic sauce for my husband for Italian dishes and Mexican dishes like enchiladas so he can enjoy other food rather than just having Indian every day which we can not have it. Need some changes in day to day food right? So again you can use your favorite vegetables and made it or just have it with plain sauce also. Its best for picky eaters who don't like vegetables, you can hide vegetables in it , make sauce and just give plain pasta, saying nothing in it.
Ingredients for sauce :
2 cups of chopped yellow pumpkin
1 red capsicum chopped
1 carrot chopped
salt and pepper as needed
Method :
Heat a pan, add two cups of water in it.
Boiled it, then add pumpkin in it and cook it, when its more than half done, add carrot in it and cook till its done. then add capsicum and cover it. It will cook in boiling water.
Let it cool down , puree it.
Heat up again in same pan, add salt and pepper in it and boiled down extra water in it.
Sauce is ready, you can use this for pasta, Mexican dishes or even for pizza sauce.
Ingredients for Pasta :
2 cups WW Penne
1/2 each red and green capsicum chopped
1 carrot chopped
1 tbsp. olive oil
Salt and Black pepper as per taste
pinch of parsley or basil dried , if using fresh more.
Method:
In a wide pan, add oil in it.
Add vegetables and just cook for 2 minutes. Add salt and pepper and herbs.
Add sauce and cook till its heated thru.
Add pasta and stir it in.
Serve hot with Parmesan cheese on it.
Ingredients for sauce :
2 cups of chopped yellow pumpkin
1 red capsicum chopped
1 carrot chopped
salt and pepper as needed
Method :
Heat a pan, add two cups of water in it.
Boiled it, then add pumpkin in it and cook it, when its more than half done, add carrot in it and cook till its done. then add capsicum and cover it. It will cook in boiling water.
Let it cool down , puree it.
Heat up again in same pan, add salt and pepper in it and boiled down extra water in it.
Sauce is ready, you can use this for pasta, Mexican dishes or even for pizza sauce.
2 cups WW Penne
1/2 each red and green capsicum chopped
1 carrot chopped
1 tbsp. olive oil
Salt and Black pepper as per taste
pinch of parsley or basil dried , if using fresh more.
Method:
In a wide pan, add oil in it.
Add vegetables and just cook for 2 minutes. Add salt and pepper and herbs.
Add sauce and cook till its heated thru.
Add pasta and stir it in.
Serve hot with Parmesan cheese on it.
Love the aroma of basil leaves. Nice invention.
ReplyDeleteThanks Nava.
DeleteThats a great recipe to substitute the tomatoes and bring in carrot and pumpkin.
ReplyDeleteThanks Meena, have to make different things for him.
DeleteLike the addition of pumpkin sauce ...... Looks yummm!
ReplyDeleteThanks Sony
Deletelooks yum
ReplyDeleteThanks Jaleela. Welcome back
DeleteGreat innovative recipe. love it. Yum yum :)
ReplyDeleteThanks Ritu.
DeleteWhat an interesting sauce, I would never have thought to make sauce from pumpkin. Very innovative idea.
ReplyDeleteThanks Nayna.
Deleteyummy... have had pasta with pumpkin and butternut squash. Love it.
ReplyDeleteI love with those veges too. Thanks
DeleteThis looks lovely, I will have to give this a try #recipeoftheweek
ReplyDeleteThank you so much Emma
DeleteInteresting combination ,luks yummy too.
ReplyDeleteThanks usha
DeleteThis is an interesting recipe. .I'll love to try this sauce for my pasta
ReplyDeleteunique sauce,yummy one!
ReplyDeleteWhat a lovely sauce for pasta - your dish looks delicious! Thank you for sharing it with us at the Hearth and Soul hop.
ReplyDelete