Creamy Pumpkin Coconut Curry Pasta {with or without chicken}

My contributors continue to be amazing!  So happy to have Leesh & Lu back today with this delicious pasta dish!  I can’t wait to try it! 

It’s Lu (Lindsay Lu), from Leesh and Lu’s Recipe Box.  Leesh and I are excited to share some more favorites here on on Landee’s blog.

There are a few flavor combinations that were always meant to be together.  Some are apple and cinnamon,  coconut and chocolate,  peanut butter and chocolate, but have you ever tried pumpkin, coconut and curry?  If you love Indian food you probably have.  I’m a huge lover of this flavor combo – and thought turning these flavors into a pasta dish (with or without chicken) just seemed needed! Pasta is something my whole family enjoys! The results were fantastic!

Enter Creamy Pumpkin Coconut Curry Pasta.  If you don’t want the chicken, this is a one pot meal. Which I am a huge fan of! Can I get a woot-woot for less dishes?!?!  When we make this we like to grill the chicken on our outdoor grill, which also equates to less dishes.  Am I the only one who hates doing dishes?  Cooking is fun for me on most nights, but I dread the clean up.

This dish is full of flavor!  The coconut flavor is soft and subtle, and the spices keep you coming back for just one more bite.  I hope this will warm you up this cooold Fall and Winter!

Enjoy!

-Lu

Creamy Pumpkin Coconut Curry Pasta

{with or without chicken}

Printable Version {Click Here}

Ingredients:

3 tablespoons coconut oil

1 yellow onion, finely diced

1 pound pasta (I used penne)

1 (13.66 oz) can unsweetened full-fat coconut milk, separate cream from milk (I prefer the “THAI kitchen” brand)

3 – 3 ½ cups chicken broth (can use water with 3 teaspoons chicken base or 3 bouillon cubes)

1 cup pumpkin puree

1 teaspoon salt

¼ – ½ teaspoon red pepper flakes (choose your spicy scale)

1 teaspoon yellow curry

⅛ teaspoon turmeric

a pinch of cinnamon (I use Saigon cinnamon)

1 ½ tablespoons dried parsley flakes

More red pepper and parsley for garnish (optional)

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For the chicken:

1 pound chicken breast, pounded thin

Olive oil

½ teaspoon ground black pepper

¾ teaspoon kosher salt

¼ teaspoon yellow curry

¼ teaspoon red pepper flakes

½ teaspoon dried onion (or ¼ teaspoon onion powder)

Directions:

If you want to add chicken to the pasta, start by preparing the chicken.  Combine black pepper, salt, curry, red pepper and the dried onion/onion powder in a small bowl.  Pat chicken dry and brush with olive oil and rub with the seasoning mix.  Grill or pan cook until cooked thoroughly.  Set aside and slice into strips to top the pasta.

For the pasta: In a medium size saucepan or 12-inch deep dish skillet add the coconut oil and onion, and saute over medium heat until translucent, about 4-5 minutes.  Open the can of coconut milk and separate the cream from the milk. Set the cream aside. Place the milk in a 4 cup measuring cup. You’ll need 4 cups of liquid, so use chicken broth or water and bouillon/chicken base to make 4 cups liquid.   Add the liquid to the pot with the onion, along with the pumpkin, salt, red pepper flakes, curry, turmeric, cinnamon and parsley.  Bring mixture to a boil and boil for about 10 minutes, stirring frequently, until pasta is done to your liking and most of the liquid is absorbed.

You’ll be left with nice pasta and sauce left, and then just stir in the reserved coconut cream.  Top with chicken if desired and serve hot. Enjoy!

Notes:

Reheat leftovers on the stove or in the microwave with  little extra water or broth added (1-2 tablespoons) and stir to incorporate.

Some brands of full-fat unsweetened coconut really have the cream emulsified throughout the milk and you won’t have it separated.  Just add it in with with the milk in this case with about ¼ cup extra liquid.  I use the “Thai Kitchen” brand and it clearly has the cream separated from the milk.

Source: Created by Lu from leeshandlusrecipebox.com – inspired by my favorite Pumpkin Coconut Curry Soup and this pasta.

Don’t those flavor combinations sound amazing?  Be sure to check out Leesh & Lu’s Recipe Box on their blog and other social media sites (links below) and follow along so you don’t miss any of their yummy recipes!

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Here are a few Thanksgiving recipe ideas, if you’d like to check them out!

Custard Style Pumpkin Pie | Raw & Cooked Cranberry Sauce | Heavenly Chocolate Mousse