Real Recipes From Real Home Cooks ®

rasta pasta

★★★★★ 1
a recipe by
maxine moore-thomas
montego bay

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!.

★★★★★ 1
serves 4 persons
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For rasta pasta

  • 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
    eskallion green
  • 2 sm
    sage leaves or chinese thyme
  • 10 clove
    garlic sliced
  • 1 1/2 tsp
    pepper flakes or whole green scotch bonnet pepper
  • 1 md
  • 1 sm
    green bell pepper julienned
  • 2 Tbsp
  • 2 - 3 pkg
    veggie pasta
  • 1 tsp
    pimento seeds and cloves crushed together

How To Make rasta pasta

  • 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!