Vegan Rasta Pasta

Name: Vegan Rasta Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 16 ounces penne pasta; 1 tbsp olive oil; 3 bell peppers (sliced); 1/2 cup green onions (sliced); 3 garlic cloves (minced); 1/4 cup jerk seasoning; 2 cups coconut milk (or other dairy-free milk); 1 cup vegetable broth (or water)

4 steps

Prep:5minCook:15min

This vegan rasta pasta combines bell peppers and green onions in a creamy coconut sauce infused with spicy jerk seasoning for a flavorful meatless meal.

Updated at: Tue, 19 Nov 2024 17:17:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories814.2 kcal (41%)

Total Fat34.2 g (49%)

Carbs109.3 g (42%)

Sugars10.8 g (12%)

Protein18.8 g (38%)

Sodium1114.1 mg (56%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16 ouncespenne pasta

1 Tbspolive oil

3bell peppers

sliced

½ cupgreen onions

sliced

3garlic cloves

minced

¼ cupjerk seasoning

2 cupscoconut milk

or other dairy-free milk

1 cupvegetable broth

or water

Instructions

Step 1

Bring a large pot of water to a boil. Add the pasta to the hot water and cook until al dente. Once cooked, strain the water, reserving at least 1 cup of the pasta water.

Step 2

As the pasta cooks, warm olive oil in a large skillet. Cook bell peppers, green onion, and garlic until just softened. You don't want to cook the peppers down too much.

Step 3

Stir in the jerk seasoning. Add coconut milk and vegetable broth. Bring to a simmer and let cook for about 5 minutes. Taste and adjust seasoning, if needed.

Step 4

Toss in the cooked pasta and stir to combine. Add reserved pasta water, as needed, to help bring the sauce together. Serve warm.

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