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Rasta Pasta

  1. Home
  2. Rasta Pasta
  • 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in
  • 4
    per
    Yield
  • 475
    cal
    Calories
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    Rasta Pasta

    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:

    1. Cook pasta according to package instructions until al dente, drain, and set aside.
    2. 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.
    3. Add the minced garlic to the pan and sauté for another minute until fragrant.
    4. Stir in the coconut milk and Jamaican jerk seasoning. Bring to a simmer and let cook for 5 minutes, stirring occasionally.
    5. Add nutritional yeast and salt to the sauce, stirring until well combined and creamy.
    6. Serve hot, garnished with chopped fresh parsley or cilantro.

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    Vegor “The scientist”

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