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Vegan Rasta Pasta

Vegan Rasta Pasta
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Discover the vibrant and creamy delight of Vegan Rasta Pasta, a dish that brings the flavors of the Caribbean right to your table. This quick and easy recipe features a luscious coconut milk sauce infused with spices, fresh vegetables, and optional plant-based cheese. Perfect for busy weeknights or impressing guests, it can be ready in just 30 minutes. The colorful presentation of bell peppers combined with the fragrant aromatics creates a dish that is not only delicious but also visually appealing. Whether served as a main course or alongside grilled veggies, Vegan Rasta Pasta is sure to satisfy your cravings while being packed with nutritious ingredients.

Ingredients

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  • 8 ounces pasta
  • 1 tablespoon coconut oil
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 3 green onions (chopped)
  • 1 medium tomato (chopped)
  • 1 medium red bell pepper (cut into strips)
  • 1 can coconut milk
  • 1 cup non-dairy cheese shreds (or nutritional yeast)
  • Fresh parsley leaves (for garnish)

Instructions

  1. Cook pasta according to package instructions in salted boiling water; drain and set aside.
  2. Heat coconut oil in a large saucepan over medium heat. Sauté chopped onion for about 3 minutes until soft.
  3. Add green onions, garlic, ginger, and thyme; cook for an additional minute.
  4. Stir in tomatoes, curry powder, allspice, nutmeg, and cinnamon; add bell pepper.
  5. Pour in coconut milk and season with salt and cayenne or Scotch bonnet pepper; bring to a boil.
  6. Lower heat and simmer for about 7 minutes until thickened; stir in cooked pasta and vegan cheese until melted.
  7. Serve garnished with fresh parsley.

Nutrition

Find it online: https://teffrecipes.com/vegan-rasta-pasta-2/

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