If you’re looking for a flavorful and satisfying plant-based meal, this spicy vegetarian Rasta pasta recipe is sure to hit the spot. Inspired by Caribbean cuisine, this creamy pasta dish features bold spices, colorful veggies, and a touch of heat.
- 1 pound (16 ounces) whole wheat penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 jalapeno peppers, seeded and diced
- Salt and black pepper to taste
- One can unsweetened coconut milk (14 ounces)
- Juice of one lime
- Two teaspoons dried thyme leaves or fresh thyme leaves removed from stems.
_ Two teaspoons smoked paprika.
_ One teaspoon ground ginger.
_ Half teaspoon cumin powder.
_ Half teaspoon chili flakes.
Cook the pasta according to package instructions until al dente. Reserve half cup of pasta water before draining it out in a colander then set aside.
Heat up oil over medium-high heat in a skillet pan . Add garlic in the hot oil; cook until fragrant for about one minute before adding onions into it . Sauté the onions till they become translucent , add other cut vegetables except lime juice later on; cook until tender for another five minutes .
In a small mixing bowl whisk together all ‘seasoning mix’ ingredients which include dried thyme leaves/freshly plucked ones without any stem included as well as salt & black pepper if desired.
Add seasoning blend into cooked vegetables along with coconut milk and reserved half cup of boiled water that was kept right after straining noodles on step #1.
Add pasta to the pan with the sauce and toss everything together for 1-2 minutes, so that flavors mix well . Squeeze lime juice on top of this dish just before serving it hot.
Cooking time and temperature
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Servings: Four
- Use whole wheat penne or other short pasta shapes as they catch flavor better.
- Keep your vegetables sliced in similar sizes to evenly distribute cooking heat.
- Adjust heat level by adding more jalapeno peppers if desired or omit for a milder version.
- Save some pasta water to make sure you can keep the creamy texture after mixing with coconut milk.
Feel free to add more spices according to your taste preferences like extra chili flakes, smoked paprika or any favorite herb.
Recommended tools to make this recipe:
Large skillet/pan , Mixing bowl , Measuring spoons .
To sum up, this spicy vegetarian Rasta Pasta is a flavorful addition to any plant-based meal rotation. With its creamy coconut milk sauce and bold seasoning blend, it’s sure to satisfy both meat-eaters and vegans alike! Don’t forget these pro-tips which include keeping vegetables similar in shape while slicing them up before cooking process begins; adjusting heat levels based upon personal preference (like adding jalapenos), adding extra seasoning according taste need; saving some boiled water from noodle straining stage resulting into better texture of overall final product when mixed with coconut milk at end steps right before serving fresh off stove-top.
Sure, here are three popular FAQs with their answers for the Spicy Vegetarian Rasta Pasta Recipe – A Caribbean-Inspired Delight:
Q1. Can I make this recipe gluten-free?
A1. Yes, you can easily make this recipe gluten-free by using gluten-free pasta instead of regular pasta. You may also need to check that your other ingredients (such as seasonings and vegan cheese) are also gluten-free if that is a concern for you.
Q2. Is this dish very spicy?
A2. The level of spiciness in this dish can be adjusted according to your taste preferences. This recipe uses Scotch bonnet peppers, which are traditionally quite spicy, but you could use a milder pepper or adjust the amount used to suit your preference.
Q3. Can I substitute some of the vegetables in this recipe?
A3. Absolutely! One great thing about this dish is that it’s very adaptable and you can customize it based on what veggies you have on hand or what flavors you prefer. For example, if you’re not a fan of bell peppers, try substituting zucchini or eggplant instead. If you want some extra protein, consider adding chickpeas or tofu to the mix!