Rasta Pasta with Grilled Jerk Lion's Mane
Serves 4
15 mins prep
30 mins cook
45 mins total
A vibrant and flavorful dish featuring penne pasta tossed with a creative mix of jerk-seasoned vegetables and a creamy 'cheese' sauce made from coconut milk, cashews, and nutritional yeast. This recipe showcases grilled lion's mane mushrooms seasoned with a homemade jerk spice blend, delivering a delicious plant-based meal.
0 servings
clovegarlic
tspsalt
tsppepper
tsponion powder
tspallspice
tspthyme
tspcinnamon
tspcayenne
clovegarlic
cancoconut milk
cupraw cashews
tspturmeric
tbspvegan margarine
1: Boil water and add pasta with salt, cook until desired texture and strain. 2: Prepare the 'cheese' sauce by blending plant milk, cashews, and nutritional yeast until combined; set aside. 3: Sweat garlic and onion in a separate pan. 4: Strain off cheese sauce mixture into the pan and add coconut milk. Season with salt, pepper, and turmeric. Simmer until it coats the back of a spoon. 5: In another skillet, add coconut oil and jerk spices to create a paste. 6: Add peppers, onion, and half of the jerk spice blend; sauté until tender. 7: For lion's mane, place in an oiled cast iron skillet, let sit for 2 mins, then press on top to help the mushrooms expel moisture. Cook on one side for about 3-5 mins until seared then flip. 8: Season with the remaining jerk blend and baste with butter, pressing again until desired size is achieved. 9: Once sautéed, combine the 'cheese' sauce, pasta, and lentils; stir to combine and turn off the heat. 10: Serve and enjoy.