Yield: 2 servings
Measure | Ingredient |
---|---|
4 ounces | Angel hair; or linguine; raw |
¼ cup | Butter |
1 small | Onion; diced |
2 \N | Cl Garlic; minced |
2 tablespoons | Fresh ginger; minced |
1 \N | Chile pepper; seed; minced |
2 cups | Pumpkin; calabaza, butternut |
1 cup | Water or chicken 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 \N | Bell pepper; chopped |
4 \N | Mushrooms; chopped |
½ \N | Zucchini; small; chopped |
¼ cup | Corn; kernels |
4 \N | Broccoli; florets |
Cook pasta, set aside.
Melt butter over medium heat, add onion, garlic, ginger, and chile pepper and saute 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.
Melt remaining butter add pepper, mushrooms, and zucchini. Saute 5 mins. Add corn and broccoli and saute 2 mins. Pour pumpkin sauce into skillet and stir. Bring to a simmer. Cook 1 minute; add pasta. Serve steaming.
Typed by Lisa Greenwood
Submitted By JIM WELLER On 08-30-95