Nutrition Facts
Original Flava’s Rasta pumpkin pasta
Amount Per Serving
Calories 428
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg0%
Sodium 124mg5%
Potassium 646mg18%
Carbohydrates 60g20%
Fiber 4g17%
Sugar 8g9%
Protein 13g26%
Vitamin A 6227IU125%
Vitamin C 74mg90%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Original Flava’s Rasta pumpkin pasta
Creamy, vibrant, zingy – and entirely vegan.
Servings: 8 people
Calories: 428kcal
Equipment
- Baking tray
- Blender
- Large saucepan
Ingredients
- 500 g pumpkin or butternut squash peeled, deseeded and diced
- 1 whole garlic bulb
- 1 scotch bonnet or chilli pepper deseeded and chopped
- olive oil for cooking
- 200 g coconut yoghurt
- Leaves of 2 rosemary sprigs
- 1 tsp dried thyme or 6 fresh thyme sprigs
- 1 vegan stock cube
- 400 ml coconut milk (one can)
- 1 tbsp golden syrup
- 500 g dried penne pasta
- 1 onion sliced
- 1 red bell pepper deseeded and sliced
- 1 green bell pepper deseeded and sliced
- 1 yellow bell pepper deseeded and sliced
- 1 tbsp jerk paste
- salt
- freshly ground black pepper
- handful of parsley chopped, to serve
Method
- Preheat the oven to 170°C Fan/190°C/Gas 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 each of salt and black pepper on it and mix together. Roast in the oven for 25 minutes until cooked through and starting to caramelise.
- Leave to cool for five minutes, then dash into a blender, squeezing the soft garlic cloves out of their papery skins. Add the yoghurt, rosemary and thyme and crumble in the stock cube. Add half the coconut milk, the syrup, salt to taste and a splash of water. Blend together until smooth.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions, then drain.
- Meanwhile, in a large saucepan, heat two tablespoons of olive oil until hot. Add the onion and bell peppers and sauté for five minutes until soft, then add in the blended pumpkin sauce, remaining coconut milk and jerk paste. Stir, then simmer, uncovered, for five minutes until thickened.
- Add the drained pasta to the sauce and combine well to coat. Add a sprinkling of parsley and enjoy.
Nutrition
Calories: 428kcal | Carbohydrates: 60g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 646mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6227IU | Vitamin C: 74mg | Calcium: 77mg | Iron: 4mg