Gastly

Inspired by

Gastly

Gastly has no true form, due to 95% of its body being poisonous gas. However, it consistently appears as a black, spherical Pokémon surrounded by a purple haze. It has a wide, pink mouth with two visible fangs. It produces a faint, sweet smell. The toxic gas surrounding the main body can induce fainting and suffocation, and it is capable of enshrouding an enemy of any size. Its gaseous form makes it one of the lightest Pokémon tying with Haunter, Flabébé, Cosmog, and Kartana.

The anime suggests that Gastly has a playful personality, often frightening and playing pranks on people for fun. However, it has shown a willingness to preserve or pass on the memories of departed humans. It has further been shown changing form and creating illusions, and it is capable of phasing through solid objects and forming tangible hands out of its gasses. Gastly can be found in caves, but the anime has shown it living in old, dilapidated buildings, as well. It will dwindle away when exposed to strong winds, so groups cluster under house eaves to escape the wind. It may also cause flickering lights in abandoned houses. In the past, Night Shade was its signature move.

Gastly
Mega Gengar
Haunter
Gastly Trading Card
Gengar
Gastly in Pokemon Yellow

Gastly Smoked Chorizo Penne

Yields2 ServingsDifficultyBeginner
Prep Time5 minsCook Time15 minsTotal Time20 mins

Gastly is a wicked Pokemon which looks like a ball of gas. As a Ghost, Poison Pokemon, it was often seen around Lavender town within the Pokemon Tower, a tower that houses the graves of countless Pokémon.

I picked Gastly as the inspiration to this dish due to its chorizo content, the spiciness of the sausage adds a depth of flavour, whilst the rosemary and garlic help lift it up. The slices of Chorizo remind me of the Gastly's shape and the sauce locks everything together.

 200 g Penne pasta
 350 g Cherry Tomatoes (halved)
 1 tsp Garlic (minced)
 1 tsp Rosemary (chopped)
 0.50 tsp Black Pepper
 100 g Chorizo (sliced)
 0.50 tsp Salt
 1 tbsp Honey
 1 tbsp Sunflower Oil
 1 tbsp Paprika
 1 tsp Cumin
 75 ml Single Cream
 1 tbsp Red Pepper Flakes
 2 tbsp Parmesan (grated)
 Butter

1

Cook the pasta in a saucepan of salted boiling water over medium heat for 15 minutes until cooked. In a small bowl, mix together the salt, honey, Sunflower Oil, paprika and cumin to form a loose paste.

2

Heat a large frying pan over medium heat and fry the chorizo for 2 minutes. Add a knob of butter and fry until melted. Then add the tomatoes, rosemary, garlic and some black pepper. Mix and cook for 2 minutes.

3

Stir in the paste from earlier. Add the red pepper flakes then pour in the cream and mix well. Simmer for 3-4 minutes until the cream reduces by half.

4

Drain the pasta and then stir into the sauce. Serve with grated parmesan on top.

Ingredients

 200 g Penne pasta
 350 g Cherry Tomatoes (halved)
 1 tsp Garlic (minced)
 1 tsp Rosemary (chopped)
 0.50 tsp Black Pepper
 100 g Chorizo (sliced)
 0.50 tsp Salt
 1 tbsp Honey
 1 tbsp Sunflower Oil
 1 tbsp Paprika
 1 tsp Cumin
 75 ml Single Cream
 1 tbsp Red Pepper Flakes
 2 tbsp Parmesan (grated)
 Butter

Directions

1

Cook the pasta in a saucepan of salted boiling water over medium heat for 15 minutes until cooked. In a small bowl, mix together the salt, honey, Sunflower Oil, paprika and cumin to form a loose paste.

2

Heat a large frying pan over medium heat and fry the chorizo for 2 minutes. Add a knob of butter and fry until melted. Then add the tomatoes, rosemary, garlic and some black pepper. Mix and cook for 2 minutes.

3

Stir in the paste from earlier. Add the red pepper flakes then pour in the cream and mix well. Simmer for 3-4 minutes until the cream reduces by half.

4

Drain the pasta and then stir into the sauce. Serve with grated parmesan on top.

Gastly Smoked Chorizo Penne
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