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Jollof Pasta & Primavera Vegetables
Jollof is one of the most popular dishes in West Africa, and while it's typically made with rice, in this dish Chef Pierre takes the sauce and flavors of jollof and mixes them into al dente pasta instead. This vegetable-filled version features carrots, zucchini, red bell peppers and cherry tomatoes all in the sweet, slightly smoky, umami-filled sauce. Garnished with fresh Italian parsley, this dish is sophisticated yet ultra comforting.
Nutritional facts
Protein
19g
Carbs
95g
Calories
600
Fat
17g
Ingredients
Canned Tomato, Penne, Zucchini, Red Bell Pepper, Onion, Cherry Tomato, Carrots, Canola and Olive Oil Blend, Garlic, Oregano, Kosher Salt, Italian Parsley, Curry Powder, Cayenne Powder, Black Pepper
Reviews
4.4
Based on 932 reviews
Yaisha Hadley · 12/25/24
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About Pierre Thiam
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.
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