Vegan Rasta Pasta

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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