Rasta Pasta recipe card
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Rasta Pasta is a Mill & Mortar spice mix with a warm, complex base and notes of lemon thyme, garlic and paprika. We have let ourselves get inspired by the Caribbean’s colours and flavours to create a blend that takes pasta to new heights – for both children and grown-ups to enjoy!
This versatile dish can be made with a variety of different vegetables, so let your preference dictate the recipe. Enjoy it as a side or a main course, along with light meat, fish or bread.
There’s nothing like a hot colourful meal on a cold and rainy day!
300g mixed vegetables in “rasta” colours (red, yellow and green), such as peppers, courgettes, and spring onions.
1 Tbsp Rasta Pasta
2 Tbsp flavour-neutral oil
Salt, pepper, vinegar, sugar to taste
1 good handful of chopped fresh herbs (parsley, coriander or whatever your garden or greengrocer has to offer)
Add the pasta to boiling water; takes about 10 minutes till al dente. Sauté Rasta Pasta and vegetables in some hot oil in a wok for about a couple of minutes. We like a slight char on our veggies. Drain the pasta, add it to the vegetables and stir. Season with salt, pepper, vinegar and a pinch of sugar. Add herbs of choice and stir. Crank up some Bob Marley (optional) and enjoy!
- This dish can also be served cold as a pasta salad. Add a little sour cream for a creamier texture.
- Try Rasta Pasta as a spice rub on light meats or fish or use it to flavour your sauces, especially ones based in coconut milk.