Pumpkin pasta with asparagus in pumpkin sauce

Google: “Pumpkin is a plump, nutritious orange vegetable, and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices. Pumpkin has a range of fantastic benefits, including being one of the best-known sources of beta carotene. Beta carotene is a powerful antioxidant that gives orange vegetables and fruits their vibrant colour. The body converts any ingested beta carotene into vitamin A”.

Google: “Chilies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type II diabetes”.

Do you know your leftovers can be transform into a new creation? Here’s one that is healthy. Craving for pasta and needed antioxidant? Don’t panic I have a simple pasta with health benefit gain. To it I also added chili flakes as I got to have chili. My dinner is healthy, satisfying, beautiful and delicious. Let’s cook!!!!


Do the pumpkin soup first as you do not have leftovers

500 g cubes pumpkin, divide
4 Tbs yoghurt
2 Tbs water (OPT)
pinch of nutmeg powder
black pepper

Pasta ingredients

250 g pasta, spirals
2 bunches asparagus, stems remove
3/4 c vegetables stock
1 Tbs garlic minced
black pepper
chili flakes (OPT)


Place pumpkin and salt in a microwave safe bowl with enough water and microwave on high for 12-15 minutes until softened. Drain and set aside to cool. Using the same microwave bowl add asparagus and clean water, microwave for 7-9 minutes until softened then drain and set aside.

Meantime, cook pasta as per packet instruction. I cook my pasta using microwave for about 18 minutes. Drain and set aside. Once pumpkins has cool, about 10-15 minutes, put 250 g pumpkin, nutmeg, and yoghurt in the Nutri Bullet with 2 Tbs water, oil and blend till pureed. Check seasoning.

In a saucepan on medium heat, add oil until heat up. Next add garlic cook 1 minutes. Add in vegetables stock, bring it to simmer. Then add in leftovers pumpkin soup bring it to a boil and add in the remaining 250 g pumpkin. Toss around to warm up for about 3-4 minutes.

Now add in cooked pasta mix around to coat in the pumpkin sauce. Check seasoning. Spoon onto plates, garnish with 3 stems of asparagus on each plate. Then scatter chili flakes over it. Serve immediately with a glass of white wine. Enjoy!!!