Rasta Pasta

maxine moore-thomas

By
@mobaygirl

i first had this dish when i visited the vegetarian restaurant of one of our celebrities Mr. Jimmy Cliff. it was sooo good i decided to go home and try making it. i did not ask the chef what was in it lol i doubt he or she would have told me, but i did try and make it taste the same way as the restaurant dish. since then i have simply just made it my own using flavours and textures i like and i hope you will like it too. i suppose chicken or ham of any left over meat can smoked meats can be added to it for an added zing!.


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Comments:

Serves:

4 persons

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 kg
pumpkin (not squash but pumpkin the kind you carve for halloween, make sure its a fully grown and fit and nice and rich yellow inside when you cut itcut in small cubes for ease of cooking
2 pkg
powdered coconut milk
1 pkg
grace cock soup or any other packaged soup mix
.05 tsp tsp
basil, dried
.05 tspn pinch
oregano, dried
2 stalk(s)
eskallion green
2 small
sage leaves or chinese thyme
10 clove
garlic sliced
1 1/2 tsp
pepper flakes or whole green scotch bonnet pepper
1 medium
onion
1 small
green bell pepper julienned
2 Tbsp
butter
2 - 3 pkg
veggie pasta
1 tsp
pimento seeds and cloves crushed together

INGRIDIENTS

Directions Step-By-Step

1
peel pumpkin and cut into cubes, put in a pressure cooker along with the garlic the pimento and cloves and enough water to barely cover the pumpkin. do not put too much water as you just need enough to allow the pumkin to be pressured. there shldnt be anything much to drain off when its cooked. pressure for abt 10 mins.
2
drain cooked pumpkin if necessary, add to a non stick 4 quart saucepan with a tight lid. add all the other ingridients except the butter and the chinese thyme/sage leaves. stir to prevent sticking, be careful mixture will really bublle and pop up, turn down falme to a bit less than medium and keep stirring, cover pot and leave to get the flavours to meld together.
3
after abt 10 minutes add the crushed sage leaves and the butter, stir until the butter disappears in the mixture. turn off flame after a bt aminute or so. leave the cover on remove from that burner.
4
boil pasta until fully cooked not al dente, drain arrange in individual serving plates and ladle pumpkin sauce over the pasta. add some cool chopped tomatoes for garnish, you can also make a salad with lettuce and serve along side the pasta with either blue cheese dressing or ranch dressing, the creaminess of these two dressings go very well with this dish!. enjoy with a nice glass of lemondae or crystal lite!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Caribbean
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Jamaican