Name: Pumpkin spaghetti recipe by shivangi sharma at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Whole wheat spaghetti 50 gm; Yellow pumpkin 500 gm; Onion small 1; Garlic cloves 2; Butter 1 tbsp + 1 tbsp; Black pepper 1/2 tsp; Thyme sprig 1; Chilli flakes 1 tbsp; Fresh basil handful; Dried basil 1 tsp; Curry powder or garam masala 1/4 tsp (optional); Milk 1 cup; Cheese to serve; Salt to taste

Ingredients Serving: 2

Whole wheat spaghetti 50 gm
Yellow pumpkin 500 gm
Onion small 1
Garlic cloves 2
Butter 1 tbsp + 1 tbsp
Black pepper 1/2 tsp
Thyme sprig 1
Chilli flakes 1 tbsp
Fresh basil handful
Dried basil 1 tsp
Curry powder or garam masala 1/4 tsp (optional)
Milk 1 cup
Cheese to serve
Salt to taste

Instructions

Cut the pumpkin into small chunks by peeling skin and removing fibres and seeds.
Take a tbsp of butter in a wok and after it melts add the chunks. Add a sprig of thyme and mix well and cook with lid on till tender. (add some water in between to fasten process)
Cool these chunks and add to a blender with the milk. Make a smooth puree. Set aside
Take 4 cups of water in a large pan and boil with salt (it should taste like sea water)
Add spaghetti and cook for 7-8 min on high flame till Al dente. Take pasta out and place in a cool bowl of water to stop cooking process. Let it be in the cool water only.
In another pan, heat 1 tbsp of butter and add finely chopped garlic. Cook till slightly brown
Add finely chopped onion and cook till translucent.
Add the pumpkin puree and stir well
Add all herbs and spices including fresh basil and salt to taste. Mix well
Add pasta to this sauce and serve hot with more basil and grated cheese.

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