Caribbean Cavatappi Delight – A Tropical Pasta Experience!
The flavors of the Caribbean with this mouth-watering Caribbean Cavatappi Delight! Perfectly blending spices, vegetables, and cavatappi pasta, this dish is a tropical escape in every bite. Ideal for those who love a fusion of sweet and savory, it’s guaranteed to impress at any dinner table.
Caribbean Cavatappi Delight
4
servings20
minutes30
minutes356
kcal50
minutesDive into the flavors of the Caribbean with this mouth-watering Caribbean Cavatappi Delight! Perfectly blending spices, vegetables, and cavatappi pasta, this dish is a tropical escape in every bite. Ideal for those who love a fusion of sweet and savory, it’s guaranteed to impress at any dinner table.
Ingredients
- Pasta Base
8 oz Cavatappi pasta
- Vegetables and Aromatics
2 cups diced pumpkin
1 small diced onion
2 cloves minced garlic
1/2 chopped zucchini
1 chopped bell pepper
4 chopped mushrooms
1/4 cup corn kernels
1 minced chile pepper (seeds removed)
- Spices and Liquids
1 cup vegetable stock
1 cup coconut milk
2 tablespoons minced ginger
1 teaspoon coriander
1/2 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon white pepper
1/2 teaspoon salt
- Oil
1/4 cup olive oil
- Alternative Ingredients
Whole wheat cavatappi or gluten-free pasta for cavatappi pasta
Sweet potato for pumpkin
Almond milk or oat milk for coconut milk
Directions
- Pasta Preparation – Cook the cavatappi pasta according to package instructions until al dente, about 8-10 minutes; drain and set aside.
- Sauté Aromatics – In a large skillet, heat half of the olive oil over medium heat. Add onion, garlic, ginger, and chile pepper; sauté for about 5 minutes until fragrant.
- Cook Pumpkin – Add diced pumpkin and vegetable stock to the skillet; simmer for about 15-20 minutes until the pumpkin is tender.
- Blend Sauce – Transfer the cooked pumpkin mixture to a food processor; add coconut milk and all spices (coriander, cumin, thyme, white pepper, nutmeg, allspice, salt). Process until smooth.
- Vegetable Sauté – In the same skillet, heat the remaining olive oil. Add bell pepper, mushrooms, zucchini; sauté for about 5 minutes. Stir in corn and continue to sauté for another 2 minutes.
- Combine and Simmer – Pour the blended pumpkin sauce back into the skillet with sautéed vegetables; bring to a simmer. Add cooked cavatappi pasta; stir well to combine and heat through for about 1 minute.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Food Processor
- colander
Nutrition Facts
- Calories: 356kcal
- Fat: 33g
- Saturated Fat: 23g
- Cholesterol: 0mg
- Sodium: 2841mg
- Potassium: 300mg
- Carbohydrates: 19g
- Fiber: 4g
- Sugar: 16g
- Protein: 4g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 5mg
- Iron: 10mg
