Description
Enjoy creamy Vegan Rasta Pasta bursting with flavor and spice! Try this easy recipe for a delicious plant-based meal today!
Ingredients
Scale
- 8 ounces pasta
- 1 tablespoon coconut oil
- 1 small onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 3 green onions (chopped)
- 1 medium tomato (chopped)
- 1 medium red bell pepper (cut into strips)
- 1 can coconut milk
- 1 cup non-dairy cheese shreds
- 1 teaspoon curry powder
- 1/2 teaspoon ground allspice
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon salt
- 1 small Scotch Bonnet pepper for flavor (or 1/4 teaspoon cayenne pepper)
- Fresh parsley leaves (for garnish)
Instructions
- Cook the pasta in salted boiling water according to package directions. Drain and set aside.
- In a large saucepan over medium heat, melt coconut oil and sauté chopped onions until soft.
- Add green onions, garlic, ginger, and thyme; cook until fragrant.
- Stir in tomatoes, spices, bell peppers, coconut milk, and salt; bring to a boil then simmer for about 7 minutes until thickened.
- Combine the drained pasta with the sauce and mix well.
- Add vegan cheese or nutritional yeast; stir until melted.
- Serve hot and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg