2 main-dish servings or 4 side servings
Ingredients:
4 ounces uncooked linguine or angel hair pasta
1/4 cup butter
1 small onion, diced
2 cloves garlic, minced
2 Tablespoons minced fresh ginger
1 Chile pepper, seeded minced
2 cups diced calabaza, pumpkin, butternut, or acorn squash
1 cup chicken stock
1 cup coconut milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1 Tablespoon fresh thyme leaves or 1/2 tsp dried thyme
1/2 teaspoon white pepper
1/2 teaspooN ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 bell pepper, chopped
4 mushrooms, chopped
1/3 small zucchini, chopped
2/4 cup corn kernels, fresh or frozen
4-6 broccoli florets, blanched
Directions:
Place the pasta in boiling water to cover and cook according to package directions, or until just tender, stirring occasionally. Drain the pasta and chill under cold running water. Set aside.
To make the sauce, melt 2 Tablespoons of butter over medium heat and add the onion, garlic, ginger, and Chile pepper. Sauté for 4-5 minutes. Add the pumpkin and water to the pan and cook for 15-20 minutes, or until the pumpkin is tender. Add the coconut milk, coriander, cumin, thyme, white pepper, nutmeg, allspice, and salt and simmer for another 4-5 minutes. Place the mixture in a food processor fitted with a steel blade and process for 15 seconds, until the sauce is smooth.
In a large skillet, melt the remaining butter, and add the bell pepper, mushrooms, and zucchini. Sauté for 4 to 5 minutes. Add the corn and broccoli and sauté for another 2 minutes. Pour the pumpkin sauce into the skillet and stir. Bring the mixture to a simmer. Cook for 1 minute more, then blend the pasta thoroughly into the mixture. Cook for 1-2 minutes more, or until the pasta is steaming.
Remove the pasta to warm plates and serve with warm bread.