Pumpkin Makhani Pasta
A cozy Indian-Italian fusion dinner: sweet pumpkin puree melted into a buttery, creamy makhani tomato sauce and tossed with pasta. Ready in about 30 minutes and easily made vegan.
Equipment
- Blender or immersion blender
Ingredients
For the pasta
- 12 ounces penne pasta about 350 g; or rigatoni or fusilli
- salt for the pasta water
For the pumpkin makhani sauce
- 2 tablespoons butter or plant-based butter
- 1 tablespoon oil
- 1 onion small, finely chopped
- 1 tablespoon ginger-garlic paste or 4 garlic cloves plus 1 inch ginger
- 10 cashews 10-12 whole
- 2 tomatoes large, roughly chopped; or 1 cup canned crushed tomatoes
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder optional, to taste
- 1 cup pumpkin puree pure pumpkin, not pie filling
- 1/4 cup heavy cream or cashew cream or full-fat coconut milk
- 1 teaspoon kasuri methi (dried fenugreek leaves) crushed
- 1 teaspoon sugar or honey to taste, to balance the tomatoes
- salt to taste
- 1/2 cup reserved pasta water or vegetable stock, to loosen the sauce
For the chili-butter tadka
- 1 tablespoon butter or plant-based butter
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon garam masala
To garnish
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon cream for swirling, optional
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the penne to al dente according to the package directions. Reserve 1 cup of pasta water, then drain and set aside.
Make the makhani base
- Heat the butter and oil in a deep pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes.
- Stir in the ginger-garlic paste and cashews. Cook until fragrant and the cashews turn lightly golden, 1 to 2 minutes.
- Add the tomatoes, garam masala, red chili powder, and a pinch of salt. Cook until the tomatoes collapse and soften, 6 to 8 minutes.
- Let the mixture cool slightly, then blend to a completely smooth puree with a splash of water. Return it to the pan.
Finish the sauce
- Stir in the pumpkin puree and simmer for 2 to 3 minutes until well combined.
- Add the cream, crushed kasuri methi, and sugar or honey. Simmer until the sauce turns glossy and slightly thick.
- Loosen with reserved pasta water a little at a time until silky and coating. Taste and adjust salt and sweetness.
Toss and temper
- Add the drained pasta to the sauce and toss over low heat until every piece is coated.
- In a small pan, melt the butter for the tadka. Add the red chili flakes and garam masala and sizzle for a few seconds until aromatic.
- Pour the tadka over the pasta. Garnish with chopped cilantro and a swirl of cream, and serve warm.
Notes
Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced for dessert.
To make it vegan, use plant-based butter and swap the cream for cashew cream or full-fat coconut milk.
For a heartier, higher-protein meal, fold in pan-fried paneer, crispy tofu, or chickpeas at the end.
If the sauce tastes too tangy, add a little more pumpkin, a pat of butter, or a teaspoon of honey to balance it.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of water, milk, or cream. The sauce alone freezes well for up to 1 month.
Tried this recipe?Let us know how it was!