Rasta pasta
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Angel hair; or linguine; raw |
| ¼ | cup | Butter |
| 1 | small | Onion; diced |
| 2 | Cl Garlic; minced | |
| 2 | tablespoons | Fresh ginger; minced |
| 1 | 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 | Bell pepper; chopped | |
| 4 | Mushrooms; chopped | |
| ½ | Zucchini; small; chopped | |
| ¼ | cup | Corn; kernels |
| 4 | Broccoli; florets | |
Directions
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