Rasta Pasta
Serves 4
10 mins prep
20 mins cook
30 mins total
This Rasta Pasta brings Caribbean flavor to your pasta dishes with vibrant bell peppers, lentils, and a creamy 'cheese' sauce made from coconut milk and cashews. A delicious, vegan twist that's sure to spice up your meal routine!
0 servings
clovegarlic
cuplentil
tspsalt
tsppepper
tsponion powder
tspallspice
tspthyme
tspcinnamon
tspcayenne
clovegarlic
cupraw cashews
tspturmeric
tbspvegan margarine
1: Boil water and add pasta with salt, cook until desired texture and strain. 2: Prep 'cheese' sauce ingredients: garlic and onion. 3: Put plant milk, cashews, and nutritional yeast in a blender, process until combined. 4: Sweat garlic and onion in separate pan. 5: Strain off cheese sauce mixture into the pan and add the coconut milk. 6: Season with salt, pepper, and a little turmeric. Simmer until it coats the back of a spoon. 7: Add coconut oil to a skillet and add jerk spices to the oil to create a paste. 8: Add in peppers and shallot and sauté until tender. 9: Once sautéed, add in 'cheese' sauce, pasta, and lentils, stir to combine, and turn off the heat. 10: Serve and enjoy.