PASTA ÀWÖ EWÉKO

I would be the first to admit that some of my creations do turn out looking particularly monstrous. Take this idea for a pasta dish that looks like something out of a sci-fi movie - loaded with green 'stuff' and suspicious specks of red (rest assured that it's just spinach and red pepper respectively...). 

Despite these dodgy attributes, it actually tastes pretty divine. It's homely, delicious and packed full of nutritious bits and pieces. I've even added an extra special ingredient to make the green 'stuff' creamy and luscious. I've named it "pasta àwö ewéko" just because. (Àwö ewéko means green in Yoruba, which seems fitting)

Give it a go...if you dare.

Ingredients

(serves 2)

- 1 cup brown pasta

- 1 medium potato (quartered)

- 1 red bell pepper (chopped)

- 2 handfuls fresh spinach

- 1/2 red onion (thinly sliced)

- 1/2 scotch bonnet pepper

- 2 tsp chinese five-spice

- 1 vegetable stock cube

- 1 tbsp soy sauce

- chopped nuts (optional)

- Sunflower oil

- Salt and pepper to taste

Boil the pasta and potato in some water until soft.

Place the fresh spinach, scotch bonnet pepper, cooked potatoes and a little water in a blender and whiz to form a thick, smooth paste.

Fry the red onion and red peppers in a little oil for a couple of minutes before adding the green blended mix.

Add the seasoning - five-spice, stock cube, soy sauce, salt and pepper - and cook on a high heat for 2-3 minutes, stirring constantly.

Add the cooked pasta to the sauce and toss until the pasta is evenly coated. 

Serve hot immediately with some chopped nuts sprinkled over the top.