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I’ve been craving Rasta Pasta this whole week. So much so, that I made some homemade Jerk Seasoning a few days ago.
So… Well you know you know what I did! I Veganized it!
Here’s my Vegan Rasta Pasta recipe with Shiitake Mushrooms and it is Delish and Spicy.
Shiitake Rasta Pasta
This vegan shiitake rasta pasta recipe will make your taste buds sing! This Jamaican-inspired dish is full of flavor and creamy without any dairy.
Ingredients
- 1 can coconut milk (13.5 fl. oz), or plant-based milk
- 1.5 cups Shiitake Mushrooms sliced
- 1.1 cups pasta
- ½ cup vegetable stock
- ⅓ cup plant-based parmesan grated
- 2 cloves garlic minced
- 3 tbsp Jamaican Jerk Seasoning
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1/2 medium red bell pepper diced or sliced
- 1/2 medium yellow bell pepper diced or sliced
- 1/2 medium green bell pepper diced or sliced
- 1/2 medium onion diced or sliced
- Salt and freshly ground black pepper to taste
Instructions
Cook The Pasta
- Bring a large pot of pasta to a boil and salt and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.1.1 cups pasta
Cook The Rasta Sauce
- Heat the olive oil in a large, deep pan and add the onions and peppers on medium heat. Cook for 8-10 minutes over medium heat, stirring occasionally, until the peppers have softened but still have a bit of a bite.2 tbsp olive oil, 1/2 medium red bell pepper, 1/2 medium yellow bell pepper, 1/2 medium green bell pepper, 1/2 medium onion
- Add shiitake mushrooms, garlic cloves, and thyme and stir to mix. Continue to cook for two minutes.1.5 cups Shiitake Mushrooms, 2 cloves garlic, 1 tbsp fresh thyme
- Add the jerk seasoning and stir to combine.3 tbsp Jamaican Jerk Seasoning
- Add the coconut milk (or plant-based milk) and stir until it comes to a slight boil.1 can coconut milk (13.5 fl. oz), or plant-based milk
Cook the Rasta Pasta
- Add the vegetable broth, stir, and simmer for 1-2 minutes. Transfer the cooked and drained pasta to the pan and toss to cover the pasta in the sauce.½ cup vegetable stock
- Add the plant-based parmesan and stir to combine.⅓ cup plant-based parmesan
- Season to taste and serve immediately.Salt and freshly ground black pepper to taste
- Top with more grated plant-based parmesan if you like.
Notes
Nutritional information is an estimate provided by an online nutrition calculator.
Nutrition
Serving: 1.25cupsCalories: 453kcalCarbohydrates: 32gProtein: 11gFat: 35gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 375mgPotassium: 808mgFiber: 8gSugar: 8gVitamin A: 2541IUVitamin C: 65mgCalcium: 157mgIron: 4mg
Tried this recipe?Let us know how it was!
Bon Appetit!
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