Vegan rasta pasta dish
Delicious Jamaican vegan rasta pasta dish - a true Caribbean, flavoursome one pan cuisine
Servings 4 servings
Calories 304kcal
Ingredients
- 2 cups of pasta rice brown or chickpea fusilli, heaping
- 1 small onion chopped
- 2 scallion sliced
- 1 small tomato chopped
- 3 garlic cloves chopped
- 3 bell peppers - red yellow and green, all sliced
- 1 can of full fat coconut milk
- 1 tbsp of jerk marinade/sauce vary depending on heat, see post
- 1 tsp of turmeric
- 1 cup of vegan cheese
- 2 tbsp of coconut oil
- ¼ cup of warm water
- Garnish
- 3 sprigs of thyme
- ½ tsp of black pepper
Instructions
- Bring the pasta to a boil for 5-7 minutes (with 1 tbsp of pink salt), then drain/rinse in a colander and set side.
- Meanwhile, on medium heat, melt the coconut oil and saute the onion, garlic and scallion until soft
- Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
- Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.
- Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.
- Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.
- Finally stir in the vegan cheese and continue to cook for another 2 minutes.
- Garnish with thyme (loosen from stem to sprinkle) and black pepper
- Serve accordingly
Notes
- Prep the bell peppers ahead of time by chopping them the overnight
- Only use a teaspoon of jerk marinade to lessen the spiciness
- Use chickpea fusilli pasta for a high protein option
- Freeze any leftovers in a freezer friendly container
Nutrition
Calories: 304kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Sodium: 358mg | Potassium: 293mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2890IU | Vitamin C: 117mg | Calcium: 44mg | Iron: 2mg