Rasta Pasta
Serves 410 mins prep20 mins cook
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
What you need
clove garlic
cup lentil
tsp salt
tsp pepper
tsp onion powder
tsp allspice
tsp thyme
tsp cinnamon
tsp cayenne
clove garlic
cup raw cashews
tsp turmeric
tbsp vegan margarine
Instructions
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.View original recipe