This Rasta Pasta brings Caribbean flavor to your pasta dishes with vibrant bell peppers, lentils, and a creamy 'cheese' sauce made from coconut milk and cashews. A delicious, vegan twist that's sure to spice up your meal routine!
1: Boil water and add pasta with salt, cook until desired texture and strain.
2: Prep 'cheese' sauce ingredients: garlic and onion.
3: Put plant milk, cashews, and nutritional yeast in a blender, process until combined.
4: Sweat garlic and onion in separate pan.
5: Strain off cheese sauce mixture into the pan and add the coconut milk.
6: Season with salt, pepper, and a little turmeric. Simmer until it coats the back of a spoon.
7: Add coconut oil to a skillet and add jerk spices to the oil to create a paste.
8: Add in peppers and shallot and sauté until tender.
9: Once sautéed, add in 'cheese' sauce, pasta, and lentils, stir to combine, and turn off the heat.
10: Serve and enjoy.
