Pumpkin Pasta Recipe
Have you heard there is going to be a pumpkin shortage this Fall? Pumpkin crops are down by about half this year so while stores will probably have enough canned pumpkin through New Year, they probably won’t be restocking after that any time soon. Sad, sad day. And especially sad if you don’t get your pumpkin fill ASAP! As in my Chocolate Chip Pumpkin Bundt Cake, Layered Pumpkin Cheesecake, Pumpkin Bars with Nutella Cream Cheese Frosting, Pumpkin Cookies,Pumpkin Muffins just to name a few… and now this 100% DELISH Spicy Thai Pumpkin Pasta. What to make first?! As you can tell, I LOVE everything pumpkin but I also love everything pasta AND everything Thai — so what do you get when you add them all together?! Mind blowing Thai Pumpkin Pasta! This spicy Thai Pumpkin Pasta is, in essence, your favorite peanut noodles with the added depth and creaminess from the pumpkin puree. So basically, they are better than your favorite peanut noodles! The healthy, flavor bursting velvety sauce of hearty pumpkin puree whisked with soy sauce, smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose. To make this Pumpkin Pasta a complete meal-in-one, I added zucchini, carrots, red bell peppers and snow peas and threw in a few sweetly tart pomegranate seeds just for an extra oomph, but really, you can just add whatever you have in your fridge and it will taste AH-mazing because the sauce is AH-mazing. Stir fry pastas are all about the sauce. And if you are worried about this being too spicy, never fear, just add less Sriracha! You can always add more later, but you can’t take it back. So between now and New Year and no-more-pumpkin puree, I hope you get your pumpkin fill and I hope it includes treating your taste buds to better-than-takeout 25 Minute Spicy Thai Pumpkin Pasta!
Thai Pumpkin Pasta Ingredients
The pumpkin pasta sauce is bursting with flavor thanks to the layers of spices, sauces, and other flavoring agents in it. Here’s what you’ll need to make this recipe:
Chicken: It is much easier to thinly slice your chicken when it is partially frozen, that way it is not squirming all underneath you.Spaghetti: Use thin spaghetti noodles or soba noodles, if you can get your hands on them. Red curry paste: Note that some curry brands are spicier than others (Thai Kitchen is mild, Mae Ploy is spicy). Ginger: Freshly grated is best, but you may use ground ginger if that’s all you have. Veggies: This Thai pasta is loaded with zucchini, bell pepper, carrots, and snow peas! Peanut butter: Use creamy peanut butter. Natural PB or a traditional brand like Jif will work. Soy sauce: Use reduced sodium soy sauce so you can control the saltiness of the Thai pasta.Pumpkin puree: Use Pumpkin puree and NOT pumpkin pie filling. Pumpkin puree is 100% pure pumpkin that has been cooked and pureed. Pumpkin Pie filling, however, has been sweetened and seasoned with Fall spices.Lime juice: Adds freshness and awakens the rest of the flavors. You may use fresh or bottled lime juice. I like to freeze lime juice in cubes so I always have some on hand.Fish sauce: Fish sauce is a primary ingredient in Southeast Asian cooking and adds a fabulous umami flavor. My husband thinks he hates fish sauce but LOVES all of my Thai recipes ;).Sweet Japanese rice wine: You may also use mirin or dry sherry, if desired. Asian hot chili sauce: You can customize the spice level by adding additional chili sauce to taste. If you aren’t sure how much to add, you can start with less then stir in more at the end if needed or add it to your individual servings. Basil: Adds a layer of savory, peppery and slightly minty flavor. I used dried basil for convenience but you are welcome to use fresh, chopped basilCornstarch: Thickens the sauce without altering the flavor.
How to Make Thai Pumpkin Pasta
This Thai pasta is a breeze to make! Here are the basic instructions (see the recipe card below for more detailed steps):
Tips for Making Thai Pumpkin Pasta
Cook your pasta al dente — no one wants mushy Pumpkin Pasta! I rinse my pasta with cold water to keep it from cooking and toss it with a little olive oil to keep it from sticking.For maximum efficiency, use the time while the noodles are cooking to whisk together your Pumpkin Pasta Sauce ingredients.Have your Pumpkin Pasta Sauce ready and all your chicken and veggies chopped before you start cooking because the actual cooking process is super quick and you want everything ready to go at your fingertips.If you don’t like heat at all, start with 1 teaspoon Sriracha. I would say 2 teaspoons Sriracha is medium heat and 3 is on the spicy side. I would start with less if you aren’t sure because you can always add more heat at the end of cooking – but it is hard to take it away!Taste your Pumpkin Pasta at the end of cooking and add additional lime juice for tangier, sugar for sweeter, soy sauce for saltier.After you toss your Pumpkin Pasta in the sauce, you may wan to add additional water to thin to desired consistency.Garnish, garnish, garnish! Crunchy peanuts, cilantro, and pomegranate arils make this Thai Pumpkin Pasta come alive!
Recipe Variations to Try
This Pumpkin Pasta is easy to customize to your own different preferences by adding different vegetables or proteins and making it tangier, sweeter or spicier.
Veggies: As far as veggies go, I’ve zucchini, carrots, red bell peppers and snow peas but you can omit any of these veggies and substitute with your favs or make it a cleaen-out-the-fridge night.Proteins: You can omit the chicken altogether or substitute it for beef, shrimp or tofu. If substituting beef, then marinate it first in some soy sauce, brown sugar and rice wine vinegar and you can follow my cooking instructions in my Beef and Broccoli recipe. For shrimp, cook them as you would the chicken just until opaque, about 3 minutes. Remove to a plate per the chicken instructions.Tofu Option: For Pumpkin Pasta with tofu, use 4 ounces of extra-firm tofu, cut int ½ inch cubes and add them to the skillet with the noodles at the end of cooking.
Can I Prep This Pumpkin Pasta in Advance?
This Thai pasta comes together in less than 30 minutes, but if you want dinner to come together in minutes (if you’re hosting, for example) then you can prep everything ahead of time. Here’s how:
Chop chicken: Chop the chicken, pat dry and season with salt and pepper. Store in an airtight container in the refrigerator for up to 24 hours.Make the sauce: Whisk the sauce together 24 hours in advance and store, covered, in the refrigerator.Chop veggies: Chop the bell peppers and zucchini 24 hours in advance and store in separate airtight containers in the refrigerator.
How to Store Thai Pasta
Thai pumpkin pasta should be stored in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
How to Reheat Pumpkin Pasta
Microwave: Transfer a portion to a microwave-safe dish, heat for 1 minute, stir, then continue to heat at 30-second intervals. Stove: For larger portions, rewarm gently in a large skillet, stirring often.
What to Serve with Thai Pumpkin Pasta
Appetizers: The following aren’t all Thai recipes, but they’d still pair nicely with this dish: Spring Rolls, Egg Rolls, Potstickers, Cream Cheese Wontons. Bread: Naan or roti bread to soak up the delectable sauce. Salad: A simple green salad, Asian Pineapple Salad, Thai Cucumber Salad.
LOOKING FOR MORE PUMPKIN RECIPES?
Pumpkin Praline PiePumpkin Bread Pumpkin Crepes with Nutella FillingPumpkin Bread Pudding with Caramel SaucePumpkin Dinner RollsPumpkin Blueberry Scones
LOOKING FOR MORE NOODLE RECIPES?
Thai Chicken Noodle SoupChicken Pad ThaiHoney Sriracha Chicken Noodle BowlsMiso Soup with Chicken, Noodles and VggiesSesame Noodles with Chicken and VeggiesSun-Dried Tomato Pasta
Looking for more cozy Asian recipes?
Pumpkin Coconut Chicken Fall CurryPeanut Pineapple Thai Chicken Satay30 Minute Sticky Thai Peanut Orange ChickenThai Butternut Squash, Sweet Potato, Carrot Soup
WANT TO TRY THIS PUMPKIN PASTA RECIPE?
PIN IT TO YOUR PASTA, ASIAN, CHICKEN, DINNER OR 30 MINUTE MEALS BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com Carlsbad Cravings Original Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
