-
15
minPrep Time -
20
minCook Time -
35
minReady in -
4
perYield -
475
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:
- Seasons:
- Cuisines:Jamaican
- Courses:Dinner
Recipe Description
A creamy, spicy pasta dish that combines the heartiness of vegetables with the richness of coconut milk and Jamaican jerk seasoning.
Ingredients
- 8 oz pasta (use gluten-free if needed)
- 1 tablespoon olive oil
- 1 red bell pepper, julienne
- 1 yellow bell pepper, julienne
- 1 green bell pepper, julienne
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons Jamaican jerk seasoning (adjust to taste)
- 1/2 cup nutritional yeast
- Salt to taste
- Chopped fresh parsley or cilantro for garnish
Steps:
- Cook pasta according to package instructions until al dente, drain, and set aside.
- Heat olive oil in a large pan over medium heat. Add the red, yellow, and green bell peppers, and red onion. Sauté for about 5 minutes or until vegetables are just tender.
- Add the minced garlic to the pan and sauté for another minute until fragrant.
- Stir in the coconut milk and Jamaican jerk seasoning. Bring to a simmer and let cook for 5 minutes, stirring occasionally.
- Add nutritional yeast and salt to the sauce, stirring until well combined and creamy.
- Serve hot, garnished with chopped fresh parsley or cilantro.
Similar recipes that you might like:
PICKED
Creamy Vegan Mushroom and Leek Pie
Experience the richness of a plant-based pie where mushrooms and leeks combine in a luscious creamy filling, all in a perfectly flaky crust.
PICKED
Vegan Mâncare de Spanac
A light and nutritious spinach dish made vegan, cooked with flavorful herbs and spices, complemented by creamy garlic tofu
PICKED
Vegan Goulash
This heartwarming Classic Vegan Goulash captures the essence of traditional Hungarian cuisine, tailored for a vegan diet
Dinner, Jamaican, Lunch | No Comments » on Rasta Pasta