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The name Rasta pasta comes from the idea of this pasta dish being vegetarians’ choice and from the mixed colour of the components used in the dish.
Chef’s preferences are short cut pasta like fusilli, penne and rigatoni, long cuts like fettuccine and linguine can also be used depending on your style.
Ingredients
Minced garlic
Olive oil- for sauteing
Al dente pasta
Diced pumpkin - precooked (al dente)
Red, green and yellow bell peppers- diced or julienne cut
Cherry tomatoes – large ones cut in half
Mushrooms- (any kind will do) cut to suit your taste
Parsley - chopped / also for garnish.
Tomato sauce of your choice (optional)
Note: Any vegetables of your choice can be used, tomato sauce is optional and can be substituted with pesto or just good cold pressed virgin olive oil.
Method
In a heated sautéing pan mix all your veggies together, season while moving around for 3 mins add any al dente vegetables at the last minute.
Add your favourite tomato sauce and bring to a simmer.
Add pasta of choice and season for taste. Garnish with parsley or any chopped herbs.
Sprinkle with grated parmesan is so desired. At Calabash Cove we add a little hot pepper
Enjoy
Rasta Pasta
