BM #127 Week 2 Day 2 - 

This is another party pleaser and kid friendly recipe. The sauce is super easy to make ahead and all the ingredients that go into it are super rich. The ingredients can be skipped as needed to make a lighter sauce.

Ingredients - 

Pumpkin peeled, seeded and cubed 1 cup
Colored Bell Peppers cubed handful
Onion sliced 1/2 cup
Garlic 3-4 cloves
Salt as needed
Olive Oil 2 Tbsp
Crushed Pepper Flakes and/or Green chilies as needed
Coconut Cream 1/4 cup
Paneer cubed 1 cup
Cashews 6-7
Almond Milk / Water 1/2 cup
Spaghetti 3-4 servings
Shredded Cheese as needed

Method Of Preparation -

In a heated pan, add oil and saute onions, green chilies (if using) and garlic. 

After the onions are golden brown, add the pumpkin, yellow bell peppers, cubed paneer and cashews. 

Pour a dash of water and coconut cream. Cover and allow the pumpkin to cook for about 5-7 minutes. [I cooked the pumpkin separately in the microwave to make it faster.]

After the pumpkin is cooked through, remove from heat. Allow it to cool for 10 minutes and then puree the mixture. [I added almond milk while pureeing.] 

The sauce is ready to use or store for later. I refrigerate it for upto a week.

The pictures in this post feature the sauce with spaghetti. Just boil spaghetti as per the instructions on the box, drain and mix in the sauce, sprinkle cheese and garnish with spring onions. Serve warm.


Preparation Time 20 minutes
Makes 2 cups of sauce


  1. Srividhya Says:
  2. I love the combination of coconut cream, pumpkin and bell peppers. A creamy pasta is always a hit. Great seasonal recipe.

  3. Radha Says:
  4. Love the flavor profile of this tasty pasta sauce!

  5. Suma Gandlur Says:
  6. Loving the combination of ingredients that went to make this base for the pasta.

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