I think I will always be a kid at heart. No matter how old I get, I will always love Halloween.
And it was never about the candy (well, almost never). I just love the decorations, costumes, parties, movies, and just the overall feeling in the air (plus, my birthday is a few days before!)
Every time before trick or treating, we went over my aunt’s house who is the best at making creatively holiday-themed food. It just made Halloween all that more better. Unfortunately, my decoration skills suck. Still, I try.
Anyway, the pasta is a dark purple color, which is kinda Halloween-ish, right? And then I got the orange in there with the pumpkin sauce.
Oh well. It’s the thought that counts. And the taste compensates for it anyway.
Especially the sauce. Oh goodness, I’m in love with it.
Just a note though: it is thick. So add more coconut milk if you want to thin it out. I actually just starting eating the sauce cause it’s like a meal in itself 🙂
- 7oz of Explore Asian Gluten Free Organic Black Bean Spaghetti
- 1 tbsp organic ghee
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tbsp dried thyme
- 1 tsp cinnamon
- 1 tsp curry powder
- 1/2 tsp crushed red pepper
- 1 15oz can organic pumpkin
- 1/2 cup full-fat canned coconut milk (add more for a thinner consistency)
- 1 and 1/2 tbsp apple cider vinegar
- 1/2 tsp salt
Cook black bean pasta according to packet instructions and set aside. In a pot, melt ghee over low heat. Add in onion and sauté until translucent, about 8 minutes.
Add in garlic and continue cooking for 2 minutes. Add in crushed red pepper, thyme, cinnamon, and curry powder. Sauté for another 2 minutes.
Add and mix in pumpkin and canned coconut milk. Stir in apple cider vinegar and salt. Add more salt and pepper to taste. Let cook on low heat, stirring occasionally, for 15 more minutes before serving over pasta.