Rasta Pasta with Grilled Jerk Lions Mane
Serves 420 mins prep30 mins cook
A vibrant and flavorful Rasta Pasta dish featuring penne pasta tossed with a variety of bell peppers, grilled jerk lions mane mushrooms, and a creamy vegan 'cheese' sauce made from coconut milk and cashews. It's a delightful blend of spices and textures, making it a satisfying meal for any time of the day.
0 servings
What you need
cup raw cashews
tsp allspice
tsp turmeric
tsp pepper
tsp cayenne
oz penne pasta
tsp thyme
tsp onion powder
tsp salt
tsp cinnamon
clove garlic
tbsp vegan buttery spread
cup non-dairy milk
cup nondairy butter
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 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.View original recipe