Vegan Rasta Pasta (With Coconut Milk)

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 cups gluten free pasta (heaped)
• 2 tbsp olive oil
• 1 small onion (chopped)
• 2 scallion (sliced)
• 4 garlic cloves (chopped)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 green bell pepper (sliced)
• ¼ cup of warm water ((60ml))
• 1 small tomato (chopped)
• 1 tbsp jerk marinade/paste ( vary depending on heat, see post)
• 1 tsp turmeric
• 14 oz can of full fat coconut milk ((400ml))
• 1 cup vegan cheese ((112g))
• 3 sprigs of thyme (stems removed)
• ½ tsp of black pepper ((1g))

Method

1. Bring the pasta to a boil for 5-7 minutes (with 1 tbsp of pink salt), then drain/rinse in a colander and set aside.
2. Meanwhile, on medium heat, add olive oil and saute the onion, garlic and scallion until soft.
3. Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
4. Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.
5. Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.
6. Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.
7. Finally stir in the vegan cheese and continue to cook for another 2-3 minutes.
8. Garnish with thyme (loosen from stem to sprinkle) and black pepper.
9. Serve accordingly.