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Spaghetti With Curried Pumpkin Sauce

  • 4
Spaghetti With Curried Pumpkin Sauce

Flavours of Thailand are with this sweet pumpkin and curry-style sauce.


  • 300 grams pork scotch fillet
  • salt and pepper
  • a dash oil
  • 2 cloves garlic, crushed, peeled and finely sliced
  • 3 cm piece fresh root ginger, finely sliced
  • ½ tblsp Thai Red Curry paste
  • 400 gram can coconut milk
  • ½ cup chicken stock
  • 1 cup mashed pumpkin
  • 6 spring onions, trimmed
  • 400 gram can baby corn spears, well drained
  • about 6 shiitake mushrooms , cut in half or quarters
  • salt and pepper to season
  • pasta for 4 (spaghetti or fettucini)


  1. Cut the pork into thin strips and season well with salt and pepper. Heat the oil in a frying pan and cook the pork over a high heat until well browned and just cooked. Set aside.
  2. Heat another dash of oil in the frying pan and cook the garlic and ginger for about 1 minute until fragrant but not browned.
  3. Add the Thai curry paste and cook a further minute. Stir in the coconut milk, chicken stock and pumpkin and bring to the boil.
  4. Cut the spring onions into 4 cm long pieces and add to the sauce with the corn, shiitake mushrooms and pork. Simmer gently for about 2 minutes. Season with salt and pepper if wished.
  5. Cook the pasta in boiling salted water until al-dente. Drain well. Toss the sauce with the pasta. Serve in large bowls garnished with coriander.

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