Easy Vegan Rasta Pasta
Easy Vegan Rasta Pasta recipe made using coconut milk and jerk seasoning for a flavorful sauce tossed in fettuccini pasta noodles and topped with optional vegan chicken!
Servings 6
Ingredients
- 1 lb fettuccini pasta
- 2 tbsp vegan butter
- ½ yellow onion diced
- 1½ tsp minced garlic
- salt and pepper to taste
- 1 can full fat coconut milk
- 1-2 tbsp Jamaican jerk seasoning (can use wet or dry seasoning) adjust depending on spice preference
- 1 cup vegetable broth
- 1 cup vegan parmesan cheese plus more for garnish (optional)
- 2 tbsp cornstarch + 2 tbsp water mixed
- 1 green bell pepper sliced
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- fresh chopped parsley for garnish optional
Instructions
- Cook the pasta according to package directions with a few drops of oil. Drain and set aside once finished.
- In a sauté pan, add the vegan butter and allow it to melt over a low medium heat.
- Once the vegan butter is melted, add in the diced onion and garlic. Season with salt and pepper to taste. Sauté until fragrant.
- Add in the coconut milk, jerk seasoning and vegetable broth. Stir to combine and bring to a low boil, then reduce heat to a low simmer.
- Stir in the vegan parmesan cheese along with the cornstarch and water mixture.
- Add in the sliced bell peppers and allow to simmer for a few minutes until cooked, but still slightly crunchy.
- In a large bowl or serving dish, combine the pasta with the sauce so that all of the noodles are covered.
- Garnish with fresh parsley and additional vegan parmesan (optional). Serve as is or add in your favorite vegan meats like chicken or shrimp. Enjoy!