Rasta Pasta
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Saved in 3 recipe boxes and 2 cookbooks
Saved in 3 recipe boxes and 2 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 4 | ounces | angel hair pasta | |
| 1/4 | cup |
olive oil |
|
| 1 | small | onion | diced |
| 2 | cloves |
garlic |
minced |
| 2 | tablespoons | ginger | minced |
| 1 | each | chile pepper | seeded, minced* |
| 2 | cups | pumpkin | diced |
| 1 | cup |
stock |
|
| 1 | cup | coconut milk | |
| 1 | teaspoon | coriander | |
| 1 | teaspoon | cumin | |
| 1/2 | teaspoon | thyme | * |
| 1/2 | teaspoon | white pepper | |
| 1/2 | teaspoon | nutmeg | |
| 1/2 | teaspoon | allspice | |
| 1/2 | teaspoon | salt | |
| 1 | each | sweet bell pepper | chopped |
| 4 | each | mushrooms | chopped |
| 1/2 | each | zucchini | chopped |
| 1/4 | cup | corn | |
| 4 | each | broccoli florets | blanched* |
Directions
Cook pasta, set aside.
Heat the oil over medium heat, add onion, garlic, ginger, and chile pepper and sauté 4-5 mins.
Add pumpkin and water to pan and cook 15-20 mins, until pumpkin is tender.
Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer another 4-5 mins.
Place in food processor and process until smooth.
Heat remaining oil and pepper, mushrooms, and zucchini.
Saute 5 mins.
Add corn and broccoli and sauté 2 mins.
Pour pumpkin sauce into skillet and stir.
Bring to a simmer.
Cook 1 minute, add pasta.
Serve steaming.
First published: 1996-01-27 last updated: 2012-03-31
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