Rasta Pasta
Yield
2 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
angel hair pasta
|
|
| ¼ | cup |
olive oil
|
|
| 1 | small |
onions
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
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 4 | each |
mushrooms
chopped |
|
| ½ | each |
zucchini
chopped |
|
| ¼ | cup |
corn
|
|
| 4 | each |
broccoli florets
blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
angel hair pasta
|
|
| 59 | ml |
olive oil
|
|
| 1 | small |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
ginger
minced |
|
| 1 | each |
chile pepper
seeded, minced |
* |
| 473 | ml |
pumpkin
diced |
|
| 237 | ml |
stock
|
|
| 237 | ml |
coconut milk
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
white pepper
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 4 | each |
mushrooms
chopped |
|
| 0.5 | each |
zucchini
chopped |
|
| 59 | ml |
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 to 5 mins.
Add pumpkin and water to pan and cook 15 to 20 minutes until pumpkin is tender.
Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer another 4 to 5 mins.
Place in food processor and process until smooth.
Heat remaining oil and pepper, mushrooms, and zucchini.
Sauté 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.
