Vegan Rasta Pasta
Get ready to spice up your dinner routine with this irresistible Vegan Rasta Pasta! A plant-based twist on the Caribbean-inspired classic, this recipe features tender penne pasta coated in a rich and creamy coconut milk sauce, infused with bold jerk seasoning and hints of thyme for an explosion of flavor. Vibrant strips of red, yellow, and green bell peppers, along with sautéed onions and garlic, bring a delightful crunch and freshness to every bite. Nutritional yeast adds a cheesy, umami touch, while scallions and fresh parsley provide the perfect garnish for a colorful and satisfying dish. Ready in just 35 minutes, this Vegan Rasta Pasta is perfect for busy weeknights or when you’re craving something hearty and flavorful. Serve it hot and let this Caribbean-inspired gem transport your taste buds to paradise!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 can coconut milk
- 0.25 cup nutritional yeast
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 0.5 tbsp jerk seasoning
- 1 tsp dried thyme
- 3 scallions
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, slice the red, yellow, and green bell peppers into thin strips. Dice the onion and mince the garlic cloves.
In a large pan, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
Add the sliced bell peppers to the pan and cook for another 5-7 minutes, stirring occasionally, until the peppers are soft but still a bit crisp.
Stir in the jerk seasoning, dried thyme, salt, and black pepper. Mix well to coat the vegetables with the spices.
Pour in the coconut milk and bring to a simmer. Add the nutritional yeast and stir until the sauce is well-combined and slightly thickened, about 3-4 minutes.
Add the cooked pasta to the sauce, tossing gently to combine and ensure the pasta is coated with the flavorful sauce.
Thinly slice the scallions and chop the fresh parsley.
Once the pasta is thoroughly heated through, remove from heat. Top with sliced scallions and freshly chopped parsley for garnish.
Serve hot and enjoy your delicious Vegan Rasta Pasta!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 49.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2477 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
