Whole Wheat Spaghetti with Spinach Dumplings in Pumpkin Sauce
by Tarla Dalal
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The steamed spinach dumplings are usually served in a rich cheese sauce, almond sauce or butter sauce. For a healthy combination, this has been substituted with a low cal, yet creamy pumpkin sauce. Make sure to add all the dumplings and the sauce to the whole wheat spaghetti just before serving.
- Heat the butter in a broad non-stick pan, add the onions, garlic and thyme and sauté on a medium flame for 2 minutes till the onions turn translucent.
- Add the red pumpkin, mix well and cook on a medium flame for 1 minute or till the red pumpkin is tender. Keep aside to cool slightly.
- Blend the mixture in a mixer to a smooth purée.
- Transfer the purée back to the same pan, add milk, chilli flakes and salt and mix well.
- Bring to boil and simmer for 2 minutes. Keep aside.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 14 equal portions and shape them into round balls in between your palms.
- Steam in a steamer for 7 to 8 minutes and keep aside to cool slightly.
- Just before serving, reheat the pumpkin sauce and add the whole wheat spaghetti. Mix well and cook on medium flame for 1 to 2 minutes.
- Spoon out the spaghetti with the pumpkin sauce into a serving dish, place the spinach dumplings on top and serve immediately.
- The pumpkin sauce can be substituted with low calorie white sauce, if you so desire.
Nutrient values (Abbrv) per serving
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