I made Rasta Pasta!
I thought it was good considering I have only had it once and it did taste really good! Also there are a few recipes for Rasta Pasta online and they are different. I chose one that I would call “ital.” Typically, Rastafarians believed in “clean eating” way before it was a fad to eat clean. We used to refer to this type of food as “ital” which is derived from the word “vital”. Eating clean is vital to Rastafarians.
I suppose the name of this recipe came from the fact that the sauce itself is very natural. This recipe had all the spices I love and the vegetable I love too. I knew I couldn’t go wrong with choosing it, especially since the hubsta loves to eat “ital” food. However, what went wrong was my preparation time. My original recipe source said 20 minutes! Oh boy.. where they incorrect. I totally underestimated how long it would take to prepare this dish. My advice to anybody that wants to attempt this pasta is to prep everything prior to cooking.
The sauce for the pasta is so tasty, I almost wanted to just eat that alone! I know for sure I will be using the same ingredients for the sauce to make a great soup one day. I didn’t serve this pasta with anything else. No bread…no salad. It was a one meatless meal all on its own. Now if you want to add chicken to it I am sure that it would be great too. But this is the perfect recipe for the vegetarian or the “ital” eaters in your life.
So here goes..
Source: Group Recipes
4 oz uncooked penne
1/4 cup butter
1 small onion, diced
2 cloves garlic, minced
2 tbsp minced fresh ginger
1 chili pepper, seeded and minced
2 cups diced pumpkin, butternut or acorn squash
1 cup water or vegetable stock
1 cup coconut milk
1 tsp ground coriander
1 tsp cumin
1 tbsp dried thyme
1/2 tsp white pepper
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1 green pepper, chopped
4 mushrooms, chopped
1/2 small zucchini, chopped
1/4 cup corn kernels, fresh,canned or frozen & thawed
6 broccoli florets,blanched
Place the pasta in boiling water and cook. Drain and set aside.
Melt 2 tablespoons butter over medium heat in a large sauté pan.
Add onion, garlic, ginger and chili pepper and sauté for 4-5 minutes.
Add the pumpkin and water to pan and cook 15-20 minutes or until tender.
Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice and salt, and simmer for another 4-5 minutes.
Place the mixture in a food processor and process 15 seconds, or until sauce is smooth.
In a large skillet,melt remaining butter and add the green pepper, mushrooms, zucchini and sauté for 4-5 minutes.
Add corn and broccoli and sauté for 2 more minutes.
Pour pumpkin mixture into skillet and stir.
Bring mixture to a simmer and cook for about 1 minute.
Blend pasta thoroughly into the mixture.