Rasta pasta

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Step 1

1. On a medium heat pan, sauté onions, spring onions, and bell peppers in a little oil for 4-5 minutes, adding garlic halfway through.

Step 2

2. Add plant based double cream, coconut milk, scotch bonnet, thyme, all-purpose seasoning, smoked paprika and jerk paste. Mix well and let it simmer on low heat for

Step 3

8-10 minutes.

Step 4

3. Cook the pasta according to instructions and fry plantains in coconut oil.

Step 5

4. Add the cooked pasta to the cream mixture and stir well followed by the Ackee. Mix in the cooked and sliced plantains, reserving a few for garnishing later.

Step 6

5. Cook for an additional 3-5 minutes, adding chopped parsley towards the end. Garnish with the remaining sliced plantains and additional parsley. Season with sea salt and black pepper to taste.