Rasta Pasta with Jerk Lions Mane
Serves 4
20 mins prep
30 mins cook
50 mins total
A flavorful vegan dish featuring penne pasta, a variety of bell peppers, garlic, and a rich 'cheese' sauce made from cashews and coconut milk. Seasoned with a homemade jerk spice blend, it is topped with grilled lions mane mushrooms, creating a comforting and delicious meal.
0 servings
clovegarlic
tspsalt
tsppepper
tsponion powder
tspallspice
tspthyme
tspcinnamon
tspcayenne
clovegarlic
cancoconut milk
cupraw cashews
tspturmeric
tbspvegan margarine
tspsalt
tsppepper
tsponion powder
tspallspice
tspthyme
tspcinnamon
tspcayenne
1: Boil water and add pasta with salt, cook until desired texture and strain. 2: Prep 'cheese' sauce by blending plant milk, cashews, and nutritional yeast until combined, then set aside. 3: Sweat garlic and onion in a separate pan. 4: Strain off cheese sauce mixture into the pan and add coconut milk. 5: Season with salt, pepper, and a little turmeric, then simmer until it coats the back of a spoon. 6: In a skillet, add coconut oil and jerk spices to create a paste. 7: Add in peppers, onion, and half of the jerk spice blend, sauté until tender. 8: For lions mane, set in an oiled cast iron skillet, let sit for 2 minutes, then press on top to help them expel moisture. 9: Cook on one side for about 3-5 minutes until seared, flip and season with the other half of jerk blend, baste with butter, press again until desired size. 10: Once sautéed, add in 'cheese' sauce, pasta, and lentils, stir to combine, and turn off the heat. 11: Serve and enjoy.