Recipe of Quick Pasta Jollof
Hello, I'm Brenda. Today, I'm gonna show you how to prepare pasta jollof recipe. Never skip today's recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I'm gonna make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Pasta Jollof Recipe
Pasta Jollof is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Pasta Jollof is something that I have loved my entire life.
Pasta Jollof is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. Pasta Jollof is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have pasta jollof using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pasta Jollof:
- Make ready 3 cups of Pasta 1/2 cup sweet corn.
- Make ready 1/2 of red bell pepper 1/2 green bell peepper.
- Get 1/2 of bulb of onions (chopped) 2 large tomatoes (blended).
- Get of I stalk spring onions (chopped).
- Get of seasonings.
- Prepare of oil.
- Take 2-3 of medium sized carrots (chopped).
Instructions to make Pasta Jollof:
- Boil your pasta with the butter till soft and set aside..
- Heat up your oil, fry the onions and blended tomatoes and peppers..
- Season the sauce with salt, seasoning cubes, curry and thyme..
- Pour in your pasta and chopped vegetables and stir in. Allow to simmer for 5-7 minutes..
So that is going to wrap it up with this distinctive dish pasta jollof recipe. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
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