Description
Indulge in this incredibly flavorful and creamy vegan rasta pasta, packed with vibrant bell peppers and a luscious jerk-spiced coconut sauce. It’s a taste of Jamaica, entirely plant-based and utterly delicious.
Ingredients
- 1 lb (450g) rigatoni, penne, or other sturdy pasta
- 2 tbsp olive oil or avocado oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 4 cloves garlic, minced
- 1/2 – 1 whole Scotch bonnet pepper, deseeded and minced (adjust to taste, optional)
- 2–3 tbsp vegan jerk seasoning (store-bought or homemade)
- 1 (13.5 oz / 400ml) can full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 cup fresh baby spinach or chopped kale
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Sauté Aromatics: In a large skillet or Dutch oven, heat oil over medium heat. Add onion and bell peppers and sauté for 5-7 minutes until softened.
- Add Garlic & Spice: Stir in minced garlic and Scotch bonnet (if using) and cook for 1 minute until fragrant. Add jerk seasoning and cook for 30 seconds, stirring.
- Create The Sauce: Pour in full-fat coconut milk and bring to a gentle simmer. Stir in nutritional yeast until dissolved. If sauce is too thick, add a splash of reserved pasta water. Season with salt to taste.
- Combine & Serve: Add cooked pasta to the sauce, tossing to coat. Stir in spinach or kale until wilted. Serve immediately, garnished with fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins