This easy, vegan rasta pasta recipe is a mildly spiced pasta, made with fresh and simple ingredients. Ready in just 30 minutes, so this is perfect for a quick and tasty weeknight meal!
3bell pepperslarge, tricolor (mix of red, yellow, green)
2cloves garlic(minced)
½cupcoconut creamsubstitute heavy cream for vegetarian version
2tablespoonjerk seasoning
¼cupvegetable stock
⅓cup vegan parmesansubstitute any other hard cheese
Instructions
Bring a large pot of salted water to boil, and cook the pasta according to the package instructions. Reserve half a cup of the pasta water, then drain the pasta while it's al dente and set aside.
While the pasta is cooking, heat oil in a medium skillet. Once the oil is hot, add chopped green onions and minced garlic. Sauté for about 30 seconds until fragrant.
Turn down the heat to low-medium, add chopped bell peppers, and sauté for about five to seven minutes until they're cooked through.
Add Jamaican jerk seasoning and heavy cream (or coconut cream). Stir until just combined. Add vegetable stock and cook for about 3 minutes.
Add the parmesan cheese, followed immediately by the cooked pasta. Allow the pasta to cook more with the sauce for about 3 minutes. Add a little pasta water to adjust the sauce to your desired consistency.
Garnish with fresh herbs and more cheese, and serve hot!
Notes
Cook the pasta to al dente since you'll finish cooking it in the rasta pasta sauce. This way, when you're done cooking, the pasta will be the right texture and not too mushy or overcooked.
Jerk seasoning is not inherently spicy. If you buy jerk seasoning, look for the Walkerwood brand and get the mild version. Or check out the post for making homemade jerk seasoning!