Vegan Rasta Pasta
This Vegan Rasta Pasta is super creamy, slightly spicy, and majorly flavorful pasta dish. Full of fun-colored bell peppers, this recipe is a perfect quick weeknight dinner that everyone will love! DONE in under 30 minutes!
Print
Pin
Servings: 4 people
Calories: 383kcal
Equipment
- Medium-sized pot
- Large pan
- Knife
- Cutting Board
- Can Opener
Ingredients
- 3 Bell peppers julienned
- ½ medium White onion sliced
- 1 tablespoon Mild jerk seasoning
- 1 cup Chopped scallions about ½ inch chops
- 8 ounces Penne pasta
- 1 cup coconut cream
- 2 tablespoon vegetable oil
Instructions
- Begin by brining a large pot of salty water to a boil. Boil your pasta according to box instructions. Drain and set aside.
- Use a sharp knife to cut off the tops and bottoms of your peppers. Then, carefully use the knife to remove the seeds and "ribs" from the inside of the peppers.
- Once the tops, bottoms, and seeds are removed, slice the peppers into long strips, also known as 'julienne.'
- Cut a white onion in half, then thinly slice one half of the onion.
- Chop roughly ½ inch pieces of scallions.
- Mince two large cloves of garlic.
- In a sauté pan, add two tablespoons of vegetable oil. Add the sliced onions and sauté until slightly translucent.
- Next, add the chopped scallions and sauté with the onions until they turn bright green and begin to soften.
- Once soft, add all of the sliced bell peppers and sauté again.
- Let these all cook for about 1-2 minutes, then add the minced garlic last so that it doesn't burn.
- Once sautéed and all of the onions and peppers are slightly soft, add the mild jerk seasoning and stir to combine.
- Next, add the coconut cream and stir until fully combined.
- Add the cooked and drained pasta to the rasta sauce. Combine thoroughly.
- Taste and add salt or more jerk seasoning as you wish!
- Add to a plate and serve hot. Garnish with extra scallions and enjoy!
Notes
- Be sure you use unsweetened coconut cream, NOT cream of coconut. Coconut cream will be found in a can, likely in the asian or international foods section of a grocery story. Cream of coconut will be way too sweet.
- Jerk seasoning is pretty spicy as is. I highly recommend using the mild seasoning so that the spice does not overpower the rest of the recipe. However, if you are feeling brave, the spicier jerk seasoning is fine too.
- Use any color of bell peppers that you want! I know that some people like one color over another. I like to use all 3 for the color, but use whatever kind you enjoy!
Nutrition
Calories: 383kcal | Carbohydrates: 47.4g | Protein: 8.8g | Fat: 18.1g | Saturated Fat: 8g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 1.9g | Sodium: 70mg | Fiber: 3g | Sugar: 5.5g
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!