Spiced Squash Pasta With Lime Pickle
This flavorful Red Curry Butternut Squash Pasta combines aromatic spices with creamy coconut milk, creating a rich and fragrant sauce that perfectly coats tender chunks of butternut squash. The addition of tangy Indian lime pickle adds a zesty kick, elevating this pasta dish to a whole new level. With each bite, you'll experience a burst of exotic flavors that will tantalize your taste buds. Garnish with fresh coriander for the final touch of brightness and serve this unique and delicious pasta to impress your family and friends.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 100g red curry paste
- 2 tbsp palm sugar or soft brown sugar
- 1 butternut squash , peeled, deseeded and diced into 3-4cm chunks
- 3 lemongrass , crushed
- 2 x 400g cans coconut milk
- 2-3 big spoonfuls hot Indian lime pickle (if your pickle is very hot, use a little less of it)
- 500g bag fettuccine
- small bunch coriander , chopped
Instructions
- Heat the oil in a wok or your largest wide-based pan. Add the curry paste and fry for 2 mins. Add the palm sugar and cook for 4 mins until sticky and fragrant. This makes the sauce richer and sweeter. Add the squash and lemongrass (by keeping the sticks whole, you can take them out easily at the end). Stir well and cook for 2-3 mins, then pour in the coconut milk with the lime pickle. Bring to the boil and simmer for 20-30 mins over a medium heat until the squash is tender but not mushy.
- When the squash is nearly ready, cook the pasta, then drain well. Pour half the sauce into a big bowl, then add the pasta. Mix well with tongs, then add the remaining sauce before scattering with coriander leaves to finish.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 490 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.86 milligram of sodium
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