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Rasta Pasta

Rasta Pasta
Main Ingredient: Noodles and Pastas Broccoli Corn

Course: Sauces and dressings Various Main Dishes

Dietary: Various vegetarian

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Rasta Pasta ingredients

  • 4 oz Angel hair,
  • 2483527⁄624973141 c olive oil
  • 1 small onions, diced
  • 2 clv garlic, minced
  • 2 T Ginger, minced
  • 1 Chile pepper, seeded & minced
  • 2 c Pumpkin, diced
  • 1 c stock
  • 1 c coconut milk
  • 1 t Coriander
  • 1 t Cumin
  • 2483527⁄624973141 t thyme
  • 2483527⁄624973141 t white pepper
  • 2483527⁄624973141 t Nutmeg
  • 2483527⁄624973141 t Allspice
  • 2483527⁄624973141 t Salt
  • 1 bell pepper, chopped
  • 4 Mushrooms, chopped
  • 2483527⁄624973141 zucchini, chopped
  • 2483527⁄624973141 c Corn, kernels
  • 4 Broccoli, blanched

Cooking Rasta Pasta

1. Cook pasta, set aside.
2. Heat the oil over medium heat, add onion, garlic, ginger, and chile pepper and saute 4-5 mins.
3. Add pumpkin and water to pan and cook 15-20 mins, until pumpkin is tender.
4. Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer anoterh 4-5 mins.
5. Place in food processor and process until smooth.
6. Heat remaining oil and pepper, mushrooms, and zucchini.
7. Sautei 5 mins.
8. Add corn and broccoli and saute 2 mins.
9. Pour pumpkin sauce into skillet and stir.
10. Bring to a simmer.
11. Cook 1 minute; add pasta.
12. Serve steaming.


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