Vegan Rasta Pasta with Broccoli

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:

1. Cook the Pasta:
   • Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. 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.
3. 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.
4. 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.
5. 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.