Vegan Rasta Pasta
Serves 410 mins prep10 mins cook
A delightful vegan pasta dish featuring rotini chickpea pasta, sautéed vegetables, and a creamy coconut sauce with jerk seasoning. Perfect for anyone participating in Veganuary or looking for hearty plant-based meals.
0 servings
What you need
Instructions
Step 1: Boil pasta according to package instructions. Reserve 1/4 to 1/2 cup pasta water when done. Strain and set pasta aside. Step 2: Heat coconut oil in a pan over medium heat. Sauté onion, garlic, scallion, and thyme. When fragrant, add in the jerk seasoning. Incorporate well. Step 3: Add the tri-color bell peppers. Step 4: Once the peppers begin to soften, add 1/4 cup reserved pasta water and the heavy coconut cream. Allow to simmer over medium-low heat until it starts to thicken. Step 5: Turn off the heat, then add the vegan Parmesan and parsley. Stir until melted and incorporated. Step 6: Stir in the pasta. Optional: adjust seasonings and/or add more pasta water to loosen the sauce if needed.View original recipe