Vegetarian Rasta Pasta
If you've never tried Vegetarian Rasta Pasta, you're in for a treat! This mouth-watering dish is creamy, spicy, and bursting with flavor. It's an easy and simple recipe that comes together in less than 30 minutes.
Ingredients
- 8 oz. penne pasta (use gluten-free if needed)
- ½ medium red bell pepper, sliced into strips
- ½ medium yellow bell pepper, sliced into strips
- ½ medium green bell pepper, sliced into strips
- 2 ½ tablespoon vegan butter, divided (or regular butter if preffered)
- 3 green onions, white and green parts separated
- 3 cloves of garlic, minced
- 1-2 tablespoon jerk seasoning (add more for more flavor)
- 1 tablespoon flour of choice (all-purpose, gluten-free all-purpose, cornstarch, rice flour, etc.)
- ½ 15 oz. can full-fat coconut milk
- 2 tablespoon nutritional yeast optional
- ½ shredded cheese of choice (we use vegan mozzarella shreds)
- Salt and black pepper to taste
- Juice of ½ lime optional
Instructions
- Fill a large pot with water and season with 1 teaspoon of sea salt. Bring to a boil over high heat, then add the pasta, and cook as per package instructions, until al dente.8 oz. penne pasta
- In the meantime, heat a large skillet over high heat. Add ½ tablespoon butter or oil and saute the peppers for 3-4 minutes, or until lightly browned. Don't stir too often to give them a chance to brown nicely. Remove from the pan and set aside.½ medium red bell pepper, sliced into strips, ½ medium yellow bell pepper, sliced into strips, 2 ½ tablespoon vegan butter, divided, ½ medium green bell pepper, sliced into strips
- Then, melt the rest of the butter (2 tbsp) in the same skillet over medium heat. Saute the white parts of the green onion and the minced garlic for 30 seconds to 1 minute, until fragrant. Stir the jerk seasoning and the flour using a whisk, until it forms a paste. Cook it for 30 seconds to 1 minute to toast the flour and the spices.2 ½ tablespoon vegan butter, divided, 3 green onions, white and green parts separated, 3 cloves of garlic, minced, 1-2 tablespoon jerk seasoning, 1 tablespoon flour of choice
- Gradually pour the coconut milk, while whisking constantly, until the flour is dissolved and there are no lumps. Add the nutritional yeast and a few healthy pinches of salt and black pepper to taste.½ 15 oz. can full-fat coconut milk, 2 tablespoon nutritional yeast, Salt and black pepper to taste
- Once the pasta is ready, drain it and reserve 1 cup of pasta water for the sauce. To the skillet, add the cooked pasta alongside ½ cup of pasta water, the cheese, and the sauteed bell peppers.½ shredded cheese of choice
- Turn the heat to low and coat the pasta and the bell peppers with the sauce. Cook for 2-3 minutes, or until the pasta absorbs some of the sauce and it thickens. Finally, stir the lime juice. Serve right away while it's still warm!Juice of ½ lime
Notes
- Salt your pasta water like the ocean. This will make sure that each piece of pasta is flavored from within.
- Drain your pasta 1 minute before it's al dente. The pasta will continue cooking in the sauce, which will help it to absorb more flavor!
- Don't overcook the peppers! You want them to still be fresh and crunchy, not cooked all the way through. Saute them just for 3-4 minutes to give them color.
- Toast the jerk seasoning with the flour. I think that toasting the spices before adding the liquid activates them and helps them show their flavors more.
- Whisk constantly while gradually pouring the coconut milk. This will ensure that your sauce will be smooth and creamy.
- Use mild jerk seasoning if you don't like spicy food. This vegetarian rasta pasta can be spicy, so make sure to check the label on the packing of the seasoning to avoid surprises!
- Fridge: Let leftovers cool to room temperature, then transfer to an airtight container with a lid and store in the fridge for 4-5 days.
- Freezer: Let leftovers cool to room temperature then transfer them to a freezer-safe container. Freeze for 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 399kcal
Tried this recipe?Let us know how it was!