Name: Vegan Rasta Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 8 ounces pasta; 1 tablespoon coconut oil; 1 small onion (chopped); 4 cloves garlic (minced); 1 teaspoon ginger (grated); 3 green onions (chopped); 1 teaspoon dried thyme; 1 medium tomato (chopped); 1 teaspoon curry powder; 1/2 teaspoon ground allspice; Pinch of nutmeg; Pinch of cinnamon; 1 medium red bell pepper (cut into strips); 1 can coconut milk; 1 tablespoon Bragg's liquid aminos; 1 teaspoon salt; 1 small Scotch Bonnet pepper (or cayenne pepper); 1 cup non-dairy cheese shreds (or nutritional yeast flakes); Fresh parsley leaves for garnish

Vegan Rasta Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the delightful flavors of Vegan Rasta Pasta, a vibrant dish that brings Caribbean comfort food to your table without compromising on taste. This creamy pasta is infused with coconut milk and aromatic spices, making it a satisfying meal for any occasion. Perfect for gatherings or cozy dinners at home, Vegan Rasta Pasta is not only visually stunning with its colorful vegetables but also packed with plant-based goodness. With easy preparation steps and nutritious ingredients, this dish will quickly become a favorite in your household.

Author: aurora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves approximately 4
Category: Main
Method: Sautéing
Cuisine: Caribbean

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 teaspoon dried thyme
1 medium tomato (chopped)
1 teaspoon curry powder
1/2 teaspoon ground allspice
Pinch of nutmeg
Pinch of cinnamon
1 medium red bell pepper (cut into strips)
1 can coconut milk
1 tablespoon Bragg's liquid aminos
1 teaspoon salt
1 small Scotch Bonnet pepper (or cayenne pepper)
1 cup non-dairy cheese shreds (or nutritional yeast flakes)
Fresh parsley leaves for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta in salted boiling water until al dente; drain and set aside.
In a large saucepan, heat coconut oil over medium heat. Sauté onions for about three minutes until soft, then add green onions, garlic, and ginger for an additional minute.
Stir in chopped tomatoes, thyme, curry powder, allspice, nutmeg, and cinnamon. Cook until tomatoes soften.
Add bell peppers, then pour in coconut milk, Bragg's liquid aminos, Scotch Bonnet or cayenne pepper, and salt. Bring to a boil then reduce heat and simmer for about seven minutes until thickened.
Mix in the cooked pasta along with non-dairy cheese shreds until melted.
Serve garnished with fresh parsley.

Nutrition

Serving Size: 1 cup (250g)
Calories: 400
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 16g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 6g
Protein: 10g
Cholesterol: 0mg

Find it online: https://myrecipesbook.com/vegan-rasta-pasta/