If you’re looking for a culinary adventure that brings the taste of the Caribbean to your kitchen, this Vegan Rasta Pasta with Bell Peppers is your answer. This dish is not just vibrant and colorful; it’s a celebration of flavors that will transport your palate straight to an island paradise. Made with fresh bell peppers, creamy coconut milk, and perfectly cooked pasta, it’s a vegan recipe that’s sure to impress anyone at your table.
Picture this: a plate of pasta coated in a luscious sauce, adorned with bright bell peppers that add both color and crunch. Each bite is a delightful blend of spices and textures, making it a wholesome meal for any occasion. Ideal for weeknight dinners or special gatherings, this dish is as versatile as it is delicious.
With just a few simple ingredients, you can whip up a dish that’s bursting with flavor and nutrition. Plus, it’s quick to prepare, so you can spend less time cooking and more time enjoying your meal with loved ones.
Delicious Vegan Rasta Pasta Recipe
This Vegan Rasta Pasta with Bell Peppers features al dente pasta tossed in a creamy coconut sauce, elevated by the sweetness of bell peppers and a medley of spices. The result is a dish that’s not only satisfying but also packed with flavor, making it a standout option for anyone looking for a hearty vegan recipe.
Ingredients
- 12 ounces penne pasta or your favorite pasta
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 bell peppers (red and yellow), sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (13.5 oz) coconut milk
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers, sautéing until they are soft (about 5-7 minutes).
- Add Garlic and Spices: Stir in the minced garlic, thyme, paprika, and cayenne pepper, cooking for an additional minute until fragrant.
- Make the Sauce: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Combine Pasta: Add the cooked pasta to the skillet, tossing it with the sauce and vegetables until fully coated. Season with salt and black pepper to taste.
- Serve: Plate the pasta and garnish with fresh parsley before serving warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 360kcal
- Fat: 14g
- Protein: 8g
- Carbohydrates: 52g