Recipe by yogi
This was such a wild combination I just had to try it! And I'm glad I did. Anyone looking for something unusual? This is from the Hot & Spicy & Meatless cookbook, which also mentions that you can top this with parmesan cheese, though I haven't tried that. This gives pasta a spicy, tropical flavor that is fresh and delicious. Feel free to add some habanero sauce if it's not spicy enough for ya!
Top Review by Missy Wombat
Yum! I ran out of cilantro earlier in the week so had to substitute some parsley but it still worked out well. Next time I may thicken up the juices with a bit of arrowroot as it is a shame to lose all that perfectly good fruit juice. My toddler also really enjoyed this and was not scared off by the habaneros at all.
- 2 tablespoons olive oil
- 1 onion, diced small
- 1 red bell pepper, diced small
- 2 bananas, sliced
- 1⁄4 cup pineapple juice
- 3 oranges, juice of
- 2 limes, juice of
- 1⁄4 cup chopped fresh cilantro
- 3 -4 tablespoons minced habanero peppers
- 8 -16 ounces cooked pasta, depending on how much sauce you like on your plate (fettuccini or linguine works well)
Directions See How It's Made
- Heat oil in saucepan and saute onion and bell pepper on medium heat about 4 minutes or till almost tender.
- Add bananas and pineapple& orange juices, simmer 5 minutes till bananas are soft.
- Remove from heat and add lime juice, cilantro and habaneros.
- Mix well.
- Add this to the hot pasta and mix.
- Season with salt and pepper if you wish.