Vegan Rasta Pasta
This is the most delicious vegan creamy jerk-seasoned pasta dish. It's super easy, got a hint of cheeze from the nutritional yeast, and it's colourful to match its Caribbean roots!
Servings: 4 people
Calories: 418kcal
Equipment
- 2 Saucepan
Ingredients
- 1 packet vegan chicken around 200g or 1½ cups, homemade or bought, leave out if desired
- 1 teaspoon olive oil
- 120 ml vegetable stock
- 3 bell peppers ideally one red, green and yellow
- 1 bunch scallions / spring onions finely chopped
- 5 cloves garlic finely chopped/crushed
- 1 thumb-sized piece of ginger grated
- 4 sprigs fresh thyme use dried if you don't have fresh
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1-2 tablespoon jerk spice just use 1 tablespoon for a milder sauce
- 400 ml full fat coconut milk full fat helps give a creamier sauce, equivalent on 1 tin/can
- 30 g nutritional yeast
- 360 g dried pasta enough for 4, around ½ cup or 90g per person
To Serve (optional)
- Fresh parsley
- Sprinkling of nutritional yeast
- Vegan cheese grated
Instructions
- Place a saucepan/frying pan on a medium heat with the olive oil. Once hot, fry the vegan chicken until a little brown and crispy (or use an air fryer). Set aside. Skip this step if not using vegan chicken.
- Cut up the peppers into slices, then cut each slice in half.
- In a large saucepan, sautee the peppers, scallions, garlic and ginger in half of the stock. Reserve the rest of the stock for later.
- Once the veggies are softened (after around 5 minutes), add the jerk spice, turmeric, thyme, salt and pepper. Let the flavours infuse for a few minutes while stirring.
- Add the tin/can of coconut milk, the rest of the stock and the nutritional yeast. Let it cook for another 10 minutes.
- In the meantime, cook your pasta. Follow the instructions on the packet until your pasta is as you like it (I like mine al dente - or with a bit of bite to it!).
- Once the pasta is done, drain and add to the rasta sauce, along with the vegan chicken. Mix in gently until all the pasta and chicken is coated.
- Serve your vegan rasta pasta with some chopped fresh parsley (or any fresh herbs), a squeeze of lime and maybe grate on your favourite vegan cheese.
Nutrition
Calories: 418kcal | Carbohydrates: 80g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 746mg | Potassium: 633mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3560IU | Vitamin C: 118mg | Calcium: 49mg | Iron: 3mg