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–+ servings

Shiitake Rasta Pasta

Tarra Jackson
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Caribbean
Servings 4 servings
Calories 453 kcal

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
Keyword Vegan
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