Rasta Pasta Recipe
This plant based pasta recipe is delicious with just the right kick to it. Omit spicy spices to make it family friendly too!
Servings 6 servings
Calories 133kcal
Ingredients
- 10 oz Penne Pasta cooked according to box directions
- ¼ cup Green Onions chopped + extra for garnish
- 3 Cloves Garlic minced
- 1 ½ tbs Olive Oil
- 2 tbs Flour
- 1 cup Vegetable Broth
- 1 tbs Lime Juice
- 1 ½ tsp Jamaican Seasoning
- 1 14 oz Can Coconut Milk, full fat
- ½ Red Bell Pepper cut into strips
- ½ Yellow Bell Pepper cut into strips
- ½ Orange Bell Pepper cut into strips
For the Jamaican Seasoning
- 1 ½ tsp Smoked Salt
- ¼ tsp Black Pepper
- ½ tsp Thyme
- ½ tsp Cumin
- ½ tsp Nutmeg
- ½ tsp Smoked Paprika
- ¼ tsp Red Chili Flakes optional to make kid friendly
Instructions
- Cook pasta according to box directions, drain and set aside until needed.
- Over medium heat sautee the green onions and garlic in olive oil.
- Sprinkle the flour onto the green onions and cook for 1-2 minutes.
- Whisk in the vegetable broth, making sure to dissolve all of the flour bits. A loose paste should form.
- Add the coconut milk, 1 ½ tsp of Jamaican seasoning and lime juice. Lower heat and simmer for 2-3 minutes.
- Fold in the bell pepper and pasta, then simmer for another 3 minutes. Serve warm with fresh lime and extra green onions.
Notes
Keep refrigerated for up to 5 days.
Reheat in from fridge in microwave or stove stop.
Can be frozen for up to 3 months.
Reheat in from fridge in microwave or stove stop.
Can be frozen for up to 3 months.
Nutrition
Calories: 133kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 742mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 46mg | Calcium: 16mg | Iron: 1mg