A Likkle More Rasta Pasta
a dinner recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
This dish is as colourful as the cultural history of Jamaica. When I first began to think about what type of spice blend I wanted to make, I immediately knew I was going to incorporate it into this dish. I have been making versions of this recipe since I first embarked on my journey in the kitchen. Although vegetarian it comes alive in the mouth; full of delicious flavours and textures. Sights and smells of the Caribbean.
TIME (ACTIVE) | 45 M
TOTAL | 45 M
4 SERVINGS
SPECIAL EQUIPMENT:
JUST LOVE
- Spread out chickpeas on a baking sheet lined with parchment paper. Spray with avocado spray and bake in oven at 350 until crisp and golden brown. About 20-30 minutes depending on your oven.
- Fill a post with water and salt and bring to a boil.
- Meanwhile, sauté shallots and peppers in coconut oil until translucent, add in ginger and garlic and sauté for a few minutes until fragrant.
- Add in coconut milk, spice blend, thyme, salt and pepper and simmer on low.
Add in pasta to boiling water and cook until al dente.
- Once pasta is ready, drain saving a little of the pasts water and add in to sauce along with spinach and roasted chickpeas.
- Turn off fire and toss until spinach is wilted. Serve immediately. Enjoy.
2-3 days
Traditionally, I would use pasta that represents Rastafarian dreadlocks like fettunice or linguine. This particular time I found this artisan squid ink pasta that looked perfect in this dish. But the type of pasta really doesn't matter. Use what you like.
If you like more sauce you can add a little another can of coconut milk. If you like a thicker sauce you can use coconut cream. If you like spicer sauce add in more of the spice blend But be warned this spice blend does have a kick. Always starts with a little, taste while you cook and add more or less to your liking.
leaf
Add dried thyme to your oven roasted dishes for a savory Mediterranean taste. Pair it with basil and oregano to lean toward Italian flavor combinations or pair it with lavender and celery seeds to lean toward French recipe favorites.
0.18 oz - PORTION$0.50
0.6 oz - JAR$4
0.6 oz - REFILL$3
2 oz - REFILL$13
dark pink
fine grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
0.39 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
0.25 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
Memories of Jamaica
spice blend collab
Working on this spice blend has been a journey. A journey that took me back home to Kingston Jamaica where I found myself immersed in the all the smells and foods that I grew up with.
I have never considered myself much of a cook although perhaps others would disagree. I started off this path afraid to be in the kitchen without a clue where to begin. So when I resolved to turn myself into what I would consider a "home cook," the first place I turned was to my childhood. And this is where I found myself again when I started to develop my own spice blend.
Memories of being in the kitchen with my grandmother watching her as she happily laboured at the stove. The smell and aromas rising in waves from the bubbling pots and pans. Memories of driving through the city as the street vendors would be preparing food to be sold later in the day smoking meats in hollowed out barrels. Memories of afternoons at the beach watching as the fisherman would pull that day's catch into the sandy kitchens of the food huts that lined the nooks along the shore.
In this spice blend are all memories of those smells and aromas of my childhood. Even the name of this spice blend is something my grandmother would often say in the kitchen.
In Jamaican patois, a "likkle more" translates into a "little more." Although often used as a salutation, for this blend I use it as a way to describe the versatility of these flavours. You can use a little more or a little less to reach that perfect flavour.
