-
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.
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