Warm up with a bowl of Creamy Pumpkin Pasta before fall ends! 🍝🎃
Enjoy a vitamin boost from Pumpkin Purée and fiber-packed Copra’s Young Thai Coconut Meat. Olive oil and garlic add the perfect finishing touch, rich in anti-inflammatory properties. Indulge guilt-free and #TasteTheDifference!
Ingredients
Spaghetti
8 cups water (64 oz)
a pinch of salt
250 g (8.8 oz) spaghetti
Creamy Pumpkin Sauce
A handful of sliced Copra’s Organic Young Thai Coconut Meat
Instructions
Step 1. In a pot, bring water and salt to a boil. Add the spaghetti and cook until al dente. Drain, but reserve ¼ cup of the pasta water. Keep the cooked spaghetti warm in the pot.
Step 2. In a pan, heat olive oil over medium heat. Add chopped garlic and sliced Copra’s Organic Young Thai Coconut Meat. Cook for about a minute until they turn golden brown.
Step 3. Add the pumpkin puree and coconut cream, mixing until well combined. Gradually add the reserved pasta water a little at a time to reach a creamy consistency. Be careful not to add too much, as it can become too thin.
Step 4. Add the cooked spaghetti to the pan and toss until the sauce is well absorbed by the pasta.
Step 5. Use tongs to plate the spaghetti. Top with fresh Italian parsley and parmesan. Enjoy!
To watch the step by step recipe visit our YouTube channel @Copra_Coconuts
