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Categories:
Pasta olive oil onions garlic ginger chile pepper pumpkin stock coconut milk Coriander cumin thyme white pepper nutmeg allspice salt sweet red bell peppers mushrooms zucchini corn broccoli florets blanched
Viewed: 41 - Published at: 4 years agoIngredients
- 4 ounces angel hair pasta
- 1/4 cup olive oil
- 1 small onions diced
- 2 cloves garlic minced
- 2 tablespoons ginger minced
- 1 each chile pepper seeded, minced
- 2 cups pumpkin diced
- 1 cup stock
- 1 cup coconut milk
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 each sweet red bell peppers chopped
- 4 each mushrooms chopped
- 1/2 each zucchini chopped
- 1/4 cup corn
- 4 each broccoli florets blanched
Method
- Cook pasta, set aside.
- Heat the oil over medium heat, add onion, garlic, ginger, and chile pepper and saute 4 to 5 mins.
- Add pumpkin and water to pan and cook 15 to 20 minutes until pumpkin is tender.
- Add coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer another 4 to 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.
