Try this luxurious, comforting and creamy One-Pot Pumpkin Pasta , that can be on the table in less than 30 minutes. It is super simple, super easy and a well-balanced heart-warming meal. I make mine in the Instant Pot – p erfect if you’re looking for an easy, quick and healthy fall/autumn lunch or midweek supper.
WHAT TYPE OF PASTA WILL I NEED
I DON’T HAVE PUMPKIN, WHAT ELSE CAN I USE
CAN I MAKE THIS RECIPE VEGAN
WHAT INGREDIENTS WILL I NEED TO PREPARE PUMPKIN PASTA
HOW TO MAKE ONE POT PUMPKIN PASTA (stovetop)
Instant Pot Pumpkin Pasta
Select saute mode on the instant pot panel.
Heat oil in the liner of the instant pot.
Add chopped onion garlic and saute for a couple of minutes or until translucent.
Tip in roughly chopped pumpkin, herbs and chilli flakes.
Combine well, then add pasta, tomatoes or tomato puree.
Pour vegetable stock and mix well. (if using chickpeas add at this stage, make sure chickpeas are already cooked.
Cancel the saute mode and close the lid, keep sealing valve on sealing position.
Select HIGH PRESSURE for 2 minutes.
Once done, wait for the pressure to release naturally.
Open the lid, add fresh spinach and cheese.
Mix well, add seasoning.
Serve hot. (You may sprinkle some toasted walnuts for a delicious crunch.)
Other Pasta Recipes
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One Pot Pumpkin Pasta (+Instant Pot)
Equipment
- 1 Instant pot
Ingredients
- 250 grams pumpkin peeled and cubed
- 250 g spinach fresh baby
- 200 g pasta
- 100 g mascarpone cheese
- 1 big onion finely chopped
- 4-5 cloves garlic minced
- 2 tablespoon olive oil
- 250 grams tomato chopped canned or tomato puree
- 550 ml vegetable stock
- 1 teaspoon red chilli flakes more or less
- 1 teaspoon dried mixed herbs more or less
- Salt
- black pepper Freshly ground
- 200 grams chickpeas boiled (optional)
Instructions
- Select saute mode on the instant pot panel.
- Heat oil in the liner of the instant pot. 2 tablespoon olive oil
- Add chopped onion garlic and saute for a couple of minutes or until translucent. 1 big onion, 4-5 cloves garlic
- Tip in roughly chopped pumpkin, herbs and chilli flakes. 250 grams pumpkin, 1 teaspoon red chilli flakes, 1 teaspoon dried mixed herbs
- Combine well, then add pasta, tomatoes or tomato puree. 200 g pasta, 250 grams tomato
- Pour vegetable stock and mix well. (if using chickpeas add at this stage, make sure chickpeas are already cooked. 550 ml vegetable stock, 200 grams chickpeas
- Ensure all the pasta totally submerged in the liquid of even cooking.
- Cancel the saute mode and close the lid, keep sealing valve on sealing position.
- Select HIGH PRESSURE for 2 minutes.
- Once done, wait for the pressure to release naturally.
- Open the lid, add fresh spinach and cheese. 250 g spinach, 100 g mascarpone cheese
- Mix and check if pasta still has some liquid, saute for a couple of minutes.
- Mix well, add seasoning. Salt, black pepper
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
One Pot Pumpkin Pasta (+Instant Pot)
Equipment
- 1 Instant pot
Ingredients
- 250 grams pumpkin peeled and cubed
- 250 g spinach fresh baby
- 200 g pasta
- 100 g mascarpone cheese
- 1 big onion finely chopped
- 4-5 cloves garlic minced
- 2 tablespoon olive oil
- 250 grams tomato chopped canned or tomato puree
- 550 ml vegetable stock
- 1 teaspoon red chilli flakes more or less
- 1 teaspoon dried mixed herbs more or less
- Salt
- black pepper Freshly ground
- 200 grams chickpeas boiled (optional)
Instructions
- Select saute mode on the instant pot panel.
- Heat oil in the liner of the instant pot. 2 tablespoon olive oil
- Add chopped onion garlic and saute for a couple of minutes or until translucent. 1 big onion, 4-5 cloves garlic
- Tip in roughly chopped pumpkin, herbs and chilli flakes. 250 grams pumpkin, 1 teaspoon red chilli flakes, 1 teaspoon dried mixed herbs
- Combine well, then add pasta, tomatoes or tomato puree. 200 g pasta, 250 grams tomato
- Pour vegetable stock and mix well. (if using chickpeas add at this stage, make sure chickpeas are already cooked. 550 ml vegetable stock, 200 grams chickpeas
- Ensure all the pasta totally submerged in the liquid of even cooking.
- Cancel the saute mode and close the lid, keep sealing valve on sealing position.
- Select HIGH PRESSURE for 2 minutes.
- Once done, wait for the pressure to release naturally.
- Open the lid, add fresh spinach and cheese. 250 g spinach, 100 g mascarpone cheese
- Mix and check if pasta still has some liquid, saute for a couple of minutes.
- Mix well, add seasoning. Salt, black pepper
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farali Mogo Vada – Deep fried cassava fritters, is an enticing dish to try out during fasting seasons such as Navratri, Month of Shravan, Maha Shivaratri or Janamasthmi. These delish and moreish cassava fritters are easy to prepare, vegan and gluten-free. A dish that is conjured up with spiced mashed cassava and potato rolled into small balls then coated with farali flours such as Rajgira and Shingada batter and deep fried.
Do you feel the same? Then check out our Must Try Vrat Ka Khana recipes
As much as I love to whip up traditional farali food, I like to whip up something innovative recipes too, especially as a food blogger! So here I am with simple but scrumptious Farali Mogo Vada, which I conjured up a few years back and clicked a few pictures. Check out the recipe.
MEANING OF FARALI
Certainly not referring to the supercar! Farali translates fasting, food dishes which can be eaten during a fasting period are called Farali food. When Hindu people observe fast, certain types of food are allowed to be consumed. such as fruit, milk, root vegetables such as potato, sweet potato, taro roots, cassava, pumpkin and bottle gourd. Also, dishes made with grain-free flours such as amaranth, buckwheat and water chestnut. Instead of rice, you can have samo (barnyard millet) and Sabudana (Sago pearls).
WHAT IS FARALI VADA
Farli vada is a lip-smacking deep-fried fritter, a tweaked recipe of traditional Gujarati and Maharashtrian snack Batata Vada (Potato fritters). This Batata vada is usually prepared with spiced mashed potato balls and coated in chickpea batter and deep fried. Where in Farali vada recipe some of the ingredients are swapped or totally omitted. In Farali vada recipe, mashed potato spiced with some particular ingredients such as cumin, rock salt, and black pepper and to coat the balls instead of Chickpea flour batter, the farali flour batter is used.
FARALI MOGO VADA
In Swahili or Kiswahili Cassava root or Yuca known as Mogo. It is a starchy tuberous root and a great source of carbohydrate, and perfectly fine to use in farali recipes. In East Africa, cassava was used by most of the Indians in their regular and farali recipes as mogo is the largest growing crops over there. So, for a change, I have used boiled mogo along with the potato.
WHAT FLOURS CAN I USE FOR FARALI BATTER
For farali batter, you can use readymade mix farali flour, or individual flours such as Rajgira ka atta ( Amaranth flour ) Kuttu ka atta ( Buckwheat flour ) or Singoda/Shingada ka atta (water chestnut flour). All these flours are also gluten-free.
HOW TO MAKE FARALI MOGO VADA
As cassava is the main ingredient for this recipe, first, you will need cassava. It can be fresh or frozen, whatever you use, make sure cassava cooked thoroughly. So boil the cassava first, drain all the water and leave it to cool and mash the cassava, add a couple of boiled mashed potato too.
Add minced green chilli and ginger, finely chopped coriander, few cashew and raisins, a pinch of sugar and lemon juice, season with salt and freshly ground black pepper. Combine everything and make a dough.
Form into small balls, leave it aside and prepare a batter by combing Rajgira and Singoda flour, add a pinch of salt and water. Consistency should be a pancake batter. Dip the cassava balls into the farali batter and deep fry in the hot oil.
Enjoy with farali chutney and farali boondi raita . I had leftover batter, so prepared farali boondi, check out how to make Boondi .
Farali Mogo Vada
ingredients
instructions
NOTES:
Adjust the spiciness according to your taste.
Sugar can be omitted totally.
