Name: Vegan Rasta Pasta
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 4
Cuisine: Jamaican
Ingredients: 16 oz (454 g) penne pasta; 2 tbsp olive oil; 3 bell peppers in different colours, sliced; 1 yellow onion, diced; 1 Scotch bonnet pepper, deseeded and diced; 4 garlic cloves, minced; 4 sprigs fresh thyme; 1 1/2 tbsp Jamaican jerk seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 1 (15 oz) can full-fat coconut milk; 1 1/4 cups vegetable stock; 1/2 cup vegan Parmesan, optional; 1 cup reserved pasta water, as needed

Method

11 steps

Bring a large pot of water to the boil. Add the penne and cook it for half the time stated on the packet.
Reserve 1 cup of the pasta water, then drain the partially cooked pasta.
Heat the olive oil in a large skillet over medium-high heat.
Add the onion, sliced bell peppers and Scotch bonnet. Cook for 3–4 minutes, stirring frequently, until softened and lightly charred.
Add the thyme and garlic and cook for 1 minute.
Stir in the jerk seasoning, smoked paprika, salt and black pepper.
Pour in the coconut milk and vegetable stock and stir well.
Add the partially cooked pasta and press it beneath the sauce.
Reduce the heat and simmer for 5–8 minutes, until the pasta is tender and the sauce has thickened.
Add reserved pasta water a splash at a time if the sauce becomes too thick.
Stir in the vegan Parmesan, if using, then serve.

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Vegan Rasta Pasta

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