This is not a top-with-cheese pasta, but one with a decidedly tropical vibe, getting richness from coconut oil, coconut milk and Florida avocado.
Ingredients
- 1 tablespoon coconut oil or a neutral oil such as grapeseed
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated, or 1 teaspoon powdered ginger
- ½ cup scallions, both green and white parts, thinly sliced (about 2 scallions)
- 3 cups calabaza, cubed
- 4 cups chard, bok choy, callaloo, or other seasonal tender leafy green, loosely packed, tough stems removed, and leaves chopped
- 1 cup full-fat coconut milk
- 1½ teaspoons Jamaican curry powder or or other mild curry powder
- 8 ounces short pasta, such as penne or fusilli, preferably whole wheat
- 1 cup Florida avocado, cubed (about ¼ of an avocado)
- ½ bunch cilantro leaves, chopped
- Sea salt and freshly ground pepper
- 1 tablespoon fresh lime juice, about half a lime
- Optional garnish: ½ cup roasted cashews, chopped
About this recipe
Serves 4
Instructions
In a large skillet, heat coconut oil over medium-high heat. Add the minced garlic, grated ginger and thinly sliced scallions. Cook, stirring, until vegetables soften, about 5 minutes. Add the cubes of calabaza and stir well to cover with oil. Cover, reduce heat to medium, and continue cooking until the calabaza starts to soften, another 8 minutes. Remove the lid, add chopped fresh chard or other greens. Stir and cook until the greens start to soften and wilt. Add the coconut milk and curry powder. Remove from heat while you make pasta.
Bring a large pot of water to boil. Cook pasta according to package directions, just until al dente. Drain well. Combine pasta with the calabaza, greens and coconut milk. Add the cubed avocado and the cilantro leaves. Squeeze in the lime juice. Toss together and season generously with sea salt and freshly ground pepper. Top with optional roasted cashews, if desired, and serve.
