Rasta Pasta with Grilled Jerk Lion's Mane

1: Boil water and add pasta with salt, cook until desired texture and strain.

2: Prepare the 'cheese' sauce by blending plant milk, cashews, and nutritional yeast until combined; set aside.

3: Sweat garlic and onion in a separate pan.

4: Strain off cheese sauce mixture into the pan and add coconut milk. Season with salt, pepper, and turmeric. Simmer until it coats the back of a spoon.

5: In another skillet, add coconut oil and jerk spices to create a paste.

6: Add peppers, onion, and half of the jerk spice blend; sauté until tender.

7: For lion's mane, place in an oiled cast iron skillet, let sit for 2 mins, then press on top to help the mushrooms expel moisture. Cook on one side for about 3-5 mins until seared then flip.

8: Season with the remaining jerk blend and baste with butter, pressing again until desired size is achieved.

9: Once sautéed, combine the 'cheese' sauce, pasta, and lentils; stir to combine and turn off the heat.

10: Serve and enjoy.