Try this Delcious Plant-Based Rasta Pasta!

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Издатель Sep 29, 2026

RECIPE ⬇️ Rasta Pasta

Ingredients

16 ounces chickpea or lentil pasta, cooked according to package directions
1 pound oyster, lion’s mane, or jackfruit
2 tablespoons coconut aminos
3 tablespoons jerk seasoning, divided
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ cup sliced green onions
2–3 garlic cloves, minced
½ cup vegetable broth, divided, plus more as needed
½ cup cashew cream*
3 tablespoons nutritional yeast
1 Scotch bonnet pepper or other hot pepper of choice, finely chopped
1 teaspoon fresh thyme leaves
*To make the cashew cream, blend ⅓ cup raw cashews with ½ cup water until completely smooth. Measure ½ cup for the recipe and refrigerate any remaining cream.

Instructions

Cook the pasta according to the package directions. Drain and set aside.
Separate the lion’s mane mushrooms into large pieces. Heat a large skillet over medium-high heat. Place the mushrooms in the skillet and use a cast-iron press or another heavy-bottomed pan to press them firmly.
Continue cooking and pressing until the mushrooms release their moisture and most of the liquid has evaporated.

Add the coconut aminos and 1½ tablespoons of the jerk seasoning. Cook until the mushrooms are browned and the excess liquid has evaporated. Remove them from the skillet, allow them to cool slightly, and cut them into bite-sized pieces.

Heat a separate large skillet over medium heat. Add the green onions, garlic, hot pepper, and a splash of the vegetable broth. Sauté until the green onions begin to soften.

Add the sliced bell peppers and another splash of broth. Cover and cook for 3–5 minutes, until the peppers are slightly tender but still have some bite.

Remove the lid and stir in the cashew cream, nutritional yeast, the remaining 1½ tablespoons of jerk seasoning, and fresh thyme. Simmer for about 3 minutes, adding more vegetable broth as needed to thin the sauce and prevent sticking.

Add the cooked pasta and lion’s mane mushrooms. Toss until everything is evenly coated in the sauce and heated through.

Serve warm and enjoy!