Rasta Pasta with Jerk Lions Mane | Tapped in Wellness
Rasta Pasta with Jerk Lions Mane
20 mins prepServes 4
A flavorful vegan dish featuring penne pasta, a variety of bell peppers, garlic, and a rich 'cheese' sauce made from cashews and coconut milk. Seasoned with a homemade jerk spice blend, it is topped with grilled lions mane mushrooms, creating a comforting and delicious meal.
1: Boil water and add pasta with salt, cook until desired texture and strain.
2: Prep 'cheese' sauce by blending plant milk, cashews, and nutritional yeast until combined, then set aside.
3: Sweat garlic and onion in a separate pan.
4: Strain off cheese sauce mixture into the pan and add coconut milk.
5: Season with salt, pepper, and a little turmeric, then simmer until it coats the back of a spoon.
6: In a skillet, add coconut oil and jerk spices to create a paste.
7: Add in peppers, onion, and half of the jerk spice blend, sauté until tender.
8: For lions mane, set in an oiled cast iron skillet, let sit for 2 minutes, then press on top to help them expel moisture.
9: Cook on one side for about 3-5 minutes until seared, flip and season with the other half of jerk blend, baste with butter, press again until desired size.
10: Once sautéed, add in 'cheese' sauce, pasta, and lentils, stir to combine, and turn off the heat.
11: Serve and enjoy.
