Rasta Pasta
Servings: 6
Ingredients
- 16 oz penne pasta
- 2 tbsp olive oil
- 3 bell peppers sliced (use different colors for best visual results)
- 1 yellow onion diced
- 1 scotch bonnet pepper deseeded and diced
- 4 cloves garlic minced
- 4 sprigs fresh thyme
- 1 1/2 tbsp Jamaican Jerk seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 15 oz coconut milk full fat
- 1 1/4 cups vegetable stock
- 1/2 cup vegan parmesan cheese optional
Instructions
- Bring a large pot of water to a boil. Once ready, add your pasta and cook for only half the amount of time as the boxed directions call for. Reserve 1 cup of the pasta water before draining your noodles.
- While that's cooking, in a large skillet, heat olive oil over medium high heat. When hot, add the onions, bell peppers, and scotch bonnet pepper. Stir together and let cook for 3-4 minutes or until they are softened and start to have a char. Careful not to burn by stirring often.
- Add in the thyme sprigs and garlic and stir together. Let cook for one more minute. Then add in the jerk seasoning, smoked paprika, salt and pepper. Stir together again.
- Add in coconut milk and vegetable stock and stir together. Add in your pasta and push under your sauce to allow to finish cooking. Reduce the heat to simmer and allow to cook until thickened, about 5-8 minutes. If needed, add a splash of the reserved pasta water at a time to thin out as desired.Once thickened, add in vegan parmesan if desired, and then serve and enjoy.
Notes
Source:
Authentic Vegan Jamaican Rasta Pasta – Make It Dairy Free
(https://makeitdairyfree.com/rasta-pasta/)