“Taking inspiration from conventional Rasta pasta which makes use of cheeses, we’ve created a vegan different with our creamy pumpkin sauce,” clarify Craig and Shaun McAnuff – the brothers behind Authentic Flava.
“Roasting the pumpkin with garlic and chilli helps give the sauce a zingy leap, earlier than it’s thickened within the pan to the creamiest sauce you’ll see! Give this one a go – it’s super-quick, simple and scrumptious.”
Rasta pumpkin pasta
Serves: 6-8
Components:
500g pumpkin or butternut squash, peeled, deseeded and diced
1 complete garlic bulb
1 scotch bonnet or chilli pepper, deseeded and chopped
Olive oil, for cooking
200g coconut yoghurt
Leaves of two rosemary sprigs
6 recent thyme sprigs or 1tsp dried thyme
1 vegan inventory dice
1 x 400ml can coconut milk
1tbsp golden syrup
500g dried penne pasta
1 onion, sliced
1 purple bell pepper, deseeded and sliced
1 inexperienced bell pepper, deseeded and sliced
1 yellow bell pepper, deseeded and sliced
1tbsp jerk paste
Salt and freshly floor black pepper
Handful of parsley, chopped, to serve
Technique:
1. Preheat the oven to 170C Fan/190C/gasoline mark 5. Place a sheet of baking parchment on a baking tray. Add the diced pumpkin or squash, garlic bulb and scotch bonnet or chilli, then sprinkle two tablespoons of olive oil and one teaspoon every of salt and black pepper on it and blend collectively. Roast within the oven for 25 minutes till cooked via and beginning to caramelise.
2. Go away to chill for 5 minutes, then sprint right into a blender, squeezing the gentle garlic cloves out of their papery skins. Add the yoghurt, rosemary and thyme and crumble within the inventory dice. Add half the coconut milk, the syrup, salt to style and a splash of water. Mix collectively till easy.
3. Carry a big saucepan of salted water to the boil. Add the pasta and prepare dinner based on the packet directions, then drain.
4. In the meantime, in a big saucepan, warmth two tablespoons of olive oil till sizzling. Add the onion and bell peppers and saute for 5 minutes till gentle, then add within the blended pumpkin sauce, remaining coconut milk and jerk paste. Stir, then simmer, uncovered, for 5 minutes till thickened.
5. Add the drained pasta to the sauce and mix nicely to coat. Add a sprinkling of parsley and luxuriate in.
Recipe from ‘Pure Flava: Fast And Simple Plant-Primarily based Caribbean Recipes’ by Craig and Shaun McAnuff (revealed by Bloomsbury, £22; pictures by Matt Russell), out there now.
Kaynak: briturkish.com
