Vegan Rasta Pasta (30 Minutes!)

-penne pasta -jerk seasoning -coconut milk -bell peppers -nutritional yeast -green onion and garlic -flour -vegan butter -vegan cheese

ingredients You'll need

Heat a large skillet over high heat and add some butter. Saute the peppers for 3-4 minutes, or until lightly browned. Remove from the pan.

step 1

Saute the white parts of the green onion and the minced garlic for 30 seconds. Stir the jerk seasoning and the flour using a whisk, cook for 1 minute.

step 2

Gradually pour the coconut milk, until the flour is dissolved and there are no lumps. Add the nutritional yeast, salt, and black p.

step 3

And the bell peppers, cooked pasta, vegan cheese, and pasta water. Stir and cook for 1-2 minutes, or until thickened.

step 4

Finally, stir lime juice and the rest of the green onion and serve right away while it's still warm!

step 5

Don't overcook the peppers! You want them to still be fresh and crunchy, not cooked all the way through. Saute them for 3-4 minutes only to give them color.


This vegetarian Rasta pasta is delicious on its own or served with a piece of homemade garlic bread on the side.