Rasta pasta

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

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