Rasta Pasta with Jerk Lions Mane
Serves 420 mins prep30 mins cook
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
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
tsp salt
tsp pepper
tsp onion powder
tsp allspice
tsp thyme
tsp cinnamon
tsp cayenne
tbsp vegan buttery spread
Instructions
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.View original recipe