Rasta Pumpkin Pasta

Method

Preheat the oven to 170oC Fan/190oC/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 2 tbsp olive oil and 1 tsp each salt and black pepper pon it, and mix together. Roast in the oven for 25 minutes, until cooked through and starting to caramelise.

Leave to cool for 5 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 2 tbsp olive oil until hot. Add the onion and bell peppers and sauté for 5 minutes until soft, then add in the blended pumpkin sauce, remaining coconut milk and jerk paste. Stir, then simmer, uncovered, for 5 minutes until thickened.

500g 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
200g coconut yoghurt
Leaves of 2 rosemary sprigs
6 fresh thyme sprigs or 11⁄2 tsp dried

thyme
1 vegan stock cube
1 x 400ml can coconut milk
1 tbsp golden syrup
500g 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 and freshly ground black

pepper
Handful of parsley, chopped, to

serve

Add the drained pasta to the sauce and combine well to coat. Add a sprinkling of parsley and enjoy.