Vegan Recipes
Vegan Rasta Pasta with Broccoli
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Ingredients:
- Pasta:
- 12 oz pasta (penne, fusilli, or any preferred type)
- Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- Sauce:
- 1 can (13.5 oz) coconut milk
- 1/4 cup nutritional yeast
- 2 tablespoons jerk seasoning (adjust to taste)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Garnish:
- Fresh parsley, chopped
- Lime wedges (optional)
Instructions:
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Vegetables:
- In a large pan, heat the olive oil over medium heat.
- Add the minced garlic and sliced onion. Sauté for about 3 minutes until the onion becomes translucent.
- Add the broccoli florets and sliced bell peppers. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
- Make the Sauce:
- Pour in the coconut milk, then add the nutritional yeast, jerk seasoning, tomato paste, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the sauce to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together.
- Combine Pasta and Sauce:
- Add the cooked pasta to the pan with the vegetables and sauce. Toss well to ensure the pasta is fully coated with the sauce.
- Cook for an additional 2-3 minutes to heat the pasta through.
- Serve:
- Divide the Rasta Pasta among plates or bowls.
- Garnish with fresh parsley and serve with lime wedges on the side if desired.
Tips:
- You can add other vegetables like spinach, zucchini, or carrots for extra nutrition.
- Adjust the jerk seasoning according to your spice preference.
- For added protein, consider adding tofu, tempeh, or your favorite vegan protein.