Rasta Pasta with Grilled Jerk Lions Mane

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 the cheese sauce mixture into the pan and add the coconut milk; season with salt, pepper, and a bit of turmeric.

5: Simmer until it coats the back of a spoon.

6: In another skillet, add coconut oil and mix in jerk spices to create a paste.

7: Add peppers, onion, and half of the jerk spice blend; sauté until tender.

8: In an oiled cast iron skillet, place the lions mane mushroom and cook for about 3-5 minutes on one side until seared, flipping and seasoning with the remaining jerk blend.

9: Baste with butter and press to achieve the desired size.

10: Once sautéed, add the 'cheese' sauce, pasta, and lentils, stirring to combine.

11: Turn off the heat and serve.