- 10 oz (285 gr.) spaghetti
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 (14 oz / 400 gr.) can diced tomatoes
- 2 teaspoons oregano
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cups (280 gr.) pumpkin puree canned or fresh roasted (not pumpkin pie filling)
- ¾ cup coconut milk
- 1 teaspoon salt
- Pepper to taste
- Optional garnish: fresh chopped herb of your choice
Bring a large pot of salted water to the boil and cook the pasta to al dente.
Heat the oil in a large pan over medium heat. Add the onion and fry until transparent then add the garlic and fry until fragrant.
Add the can of tomato, oregano, cinnamon, nutmeg and pumpkin puree. Stir to combine and allow to simmer for a couple of minutes to heat through and meld the flavours.
Remove from the heat and stir through the coconut milk and salt.
Add the cooked pasta into the pan of sauce and toss to coat.
Serve with a few grinds of pepper and your favourite chopped herb, if desired.
Calories: 292kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 492mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8033IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 3mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.
