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Rasta Pasta

 

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4 oz Angel hair,

1/4 c Olive oil

1 sm Onion, diced

2 cl Garlic, minced

2 tb Ginger, minced

1 ea Chile pepper, seeded &

minced 2 c Pumpkin, diced

1 c Stock

1 c Coconut milk

1 ts Coriander

1 ts Cumin

1/2 ts Thyme

1/2 ts White pepper

1/2 ts Nutmeg

1/2 ts Allspice

1/2 ts Salt

1 ea Bell pepper, chopped

4 ea Mushrooms, chopped

1/2 ea Zucchini, chopped

1/4 c Corn, kernels

4 ea Broccoli, blanched

Cook pasta, set aside. Heat the oil 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 anoterh 4-5 mins. Place in food processor and process until smooth. Heat remaining oil and 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.

 

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