Printable Recipe
Vegan Rasta Pasta
A robust, spicy, and colorful vegan pasta dish featuring bell peppers, onions, scotch bonnet pepper, garlic, and a creamy dairy-free sauce with a jerk seasoning blend.
Cook time
3 minutes
Ingredients
13
Steps
14
Filed under: pasta, stovetop, jamaican, vegan, dairy free, citrus.
Source channel: Andrew Bernard | The Nard Dog Cooks
Key ingredients
Red bell pepper, Orange bell pepper, Green bell pepper, Onion, Scotch bonnet pepper.
Ingredients
- Red bell pepper
- Orange bell pepper
- Green bell pepper
- Onion
- Scotch bonnet pepper
- Garlic cloves
- Jerk seasoning blend (19 spices)
- Fresh thyme
- Dairy-free milk (preferably thick and creamy, e.g., coconut cream)
- Vegetable stock
- Pasta
- Vegan parmesan cheese (optional, 1/4 to 1/2 cup)
- Oil or vegetable stock for cooking
Method
- Cut bell peppers by turning them upside down and slicing along the indentations, then peel away the pith and discard stem and seeds.
- Slice the bell peppers into strips.
- Chop the onion by slicing across from end to end, then turn sideways and chop perpendicular until near the root.
- Chop the scotch bonnet pepper in half and scrape out the inside to reduce heat.
- Crush and mince the garlic cloves.
- Heat oil or vegetable stock in a skillet over medium-high heat.
- Cook onions and bell peppers in the skillet for 2 to 3 minutes, stirring every 45 seconds to a minute to get a slight char.
- Add fresh thyme, garlic, and jerk seasoning; stir for 30 seconds to 1 minute until fragrant.
- Pour in the dairy-free milk and then add vegetable stock, scraping the base of the skillet to incorporate browned bits.
- Bring the sauce to a boil.
- Add the partially cooked pasta to the sauce, pushing it down to submerge.
- Lower heat to a simmer and cook for about 5 more minutes until pasta is done and sauce thickens.
- Optionally, stir in 1/4 to 1/2 cup vegan parmesan cheese.
- Serve and enjoy.