A vibrant and flavorful vegan rasta pasta featuring seared lion's mane mushrooms, a creamy cashew-based 'cheese' sauce, and colorful bell peppers, all seasoned with an aromatic jerk spice blend.
Cook pasta in salted water until desired texture, then drain and set aside. Blend cashews, plant milk, and nutritional yeast until smooth. In a pan, sauté garlic and onion, then add the blended mixture and coconut milk. Season with salt, pepper, and turmeric, and simmer until thick enough to coat the back of a spoon. In a separate skillet, heat oil and bloom half the jerk spice blend, then add peppers and onion and sauté until tender. In another pan, sear the lion’s mane mushroom for 3–5 minutes per side, pressing to release moisture. Season with the remaining jerk blend and baste with butter until caramelized. Combine pasta, sautéed vegetables, and sauce, mixing until well coated. Top with lion’s mane and serve.
