Rasta Pasta with Grilled Jerk Lion's Mane
Serves 415 mins prep30 mins cook
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
What you need
clove garlic
tsp salt
tsp pepper
tsp onion powder
tsp allspice
tsp thyme
tsp cinnamon
tsp cayenne
clove garlic
can coconut milk
cup raw cashews
tsp turmeric
tbsp vegan margarine
tbsp vegan buttery spread
Instructions
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.View original recipe