Vegan Rasta Pasta

Would you like to know how to make Vegan Rasta Pasta for yourself? If so, then this article is for you! Let’s indulge in the creaminess, cheesiness, richness, and comfort of this delicious Rasta Pasta.

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Course: Entrée, Main Course

Cuisine: Jamaican

Keyword: Vegan rasta Pasta

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 414kcal

Ingredients

8 ounces pasta
1 tablespoon coconut oil
1 small onion chopped
4 cloves garlic minced
1 teaspoon ginger grated
3 green onion chopped
1 teaspoon dried thyme or 4 sprigs fresh
1 medium tomato chopped
1 teaspoon curry powder
1/2 teaspoon ground allspice
Pinch of nutmeg
Pinch of cinnamon
1 medium red bell pepper cut into strips or a combo of red/yellow and orange
1 can coconut milk
1 tablespoon Bragg's liquid aminos
1 teaspoon salt
1 small Scotch Bonnet pepper for flavor or 1/4 teaspoon cayenne pepper
1 cup non-dairy cheese shreds or 1 teaspoon nutritional yeast flakes
fresh parsley leaves for garnish

Instructions

Bring a large pot of salted water to boil, cook pasta according to the package directions, drain and aside.
Place a large saucepan on medium heat and add coconut oil.
Add chopped onions and cook for about 3 minutes until they turn soft and translucent.
Add green onions, minced garlic, ginger, thyme and cook for a minute.
Next, stir in tomatoes, allspice, curry powder, cinnamon, and nutmeg.
Once the tomatoes are soft, add bell peppers, Bragg's liquid aminos, coconut milk, cayenne pepper, or Scotch bonnet pepper and salt.
Bring the sauce to a boil.
Once it starts boiling, reduce the heat and let it simmer for about 7 minutes until the sauce is thickened.
Stir in boiled pasta.
Add vegan cheese or nutritional yeast flakes and stir until melted.
Scoop on a plate and garnish with freshly chopped parsley.

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