We need to talk about this pumpkin spice thing -- I'm waving my white flag and surrendering, jumping on the bandwagon, and bringing my own pumpkin spice to the party with this Pumpkin-Almond Butter Red Curry Noodles recipe.
8ounceswhole wheat or quinoa spaghettior gluten free noodles
8ouncesbroccolinicut into 1/2-inch pieces and ends discarded
3ouncesbaby spinach, kale, or chard (about 3 packed cups)
For The Almond Pumpkin Curry Sauce:
2/3cup100% pure pumpkin purée
1/3cupnatural creamy almond butter
1/4cupwhite wine vinegar
2to 3 tablespoonsred curry paste
4clovesgarlicgrated
1tablespoonhoney
1cuphot water
For Serving:
4green onions (aka scallions)thinly sliced and ends discarded
12ouncescooked chickenshredded into bite-sized pieces
1/4cuptoasted sliced almonds
Instructions
Cook The Noodles And Broccoli: Bring a medium pot of heavily salted water to a boil over high heat. Add the noodles and cook 2 minutes short of the suggested cooking time. Add the baby broccoli to the noodles and cook until noodles are tender and broccoli is bright green and knife tender, about 2 minutes more.
Wilt The Baby Greens: Meanwhile, place the baby greens in a colander then drain the noodles and broccoli into the colander (so that you pour the water over the noodles and you flash blanch the greens).
Make The Almond Pumpkin Curry Sauce: Meanwhile, whisk together the pumpkin purée, almond butter, vinegar, 2 tablespoons of the curry paste, garlic, and honey. Add the hot water (you could use some of the noodle cooking water here) and whisk until everything is evenly combined and smooth (you should have a pourable sauce that is about as thick as whole milk). Taste, and add more salt or curry paste if desired.
Assemble And Serve: Combine the noodles and broccoli mixture with the scallions, chicken, and the sauce in a large bowl and toss well, making sure all the noodles get coated. Garnish with toasted almonds and serve.