Vegan Rasta Pasta
Serves 6
5 mins prep
18 mins cook
23 mins total
Spicy vegan rasta pasta is made with colorful bell peppers and a creamy coconut sauce. This simple recipe is full of unique flavor that's satisfying and irresistible. In just 20 minutes, you will have the perfect weeknight meal that the whole family will love! You can easily make this pasta gluten-free, too!
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Cook pasta as directed on the packaging. When cooked drain and set aside.
While the pasta is cooking prepare the sauce by heating the olive oil and sauté the green onions and minced garlic for 2 minutes in a large wide pot or pan.
Sprinkle in the flour and stir for 1-2 minutes.
Next add the jerk seasoning, stir to combine.
Pour in half of the vegetable broth, stirring to form a paste. Add in the remaining broth, stirring continuously until smooth for 3-4 minutes.
Stir through the sliced bell peppers and coconut cream. Bring to a boil then reduce the heat and continue to cook until the sauce begins to thicken.
Toss through the cooked pasta and grated vegan parmesan cheese.
Season to taste and serve immediately.
Pasta can be stored in an airtight container in the fridge for up to 3 days.
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