Rasta pasta

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Ingredients

  • 500G Dried Penne Pasta

  • 1 TBSP coconut oil

  • 1 Medium Onion diced

  • 1 Medium Red onion diced

  • 4 Spring onions sliced

  • 4 Cloves finely chopped Garlic

  • 1 TBSP The Jerk House Jamaican Jerk seasoning

  • Large handful of fresh Thyme sprigs

  • 1 Red Bell Pepper, deseeded and thinly sliced

  • 1 Green Bell Pepper, deseeded and thinly sliced

  • 1 Yellow Bell Pepper, deseeded and thinly sliced

  • 1 X 400ml can of coconut Milk

  • 250g Vegan Cheese Grated

  • 1 TSP Salt

  • 1 TSP Freshly ground black Pepper

  • 1 TSP Freshly ground pimento (Allspice)

Directions

  1. First bring a large saucepan of salted water to boil. Add the pasta and cook accordingly to the packet instructions, then drain and set aside

  2. While the pasta is cooking medium heat, heat the coconut oil in a large frying pan, over a medium heat. Add your onions, spring onions, Garlic, and TSP of The Jerk House Jerk seasoning, then cook down for 5-7 minutes, until the vegetables are soft.

  3. Add The thyme sprigs, Tomatoes and bell peppers and mix all the vegetables together. Now add the coconut milk and grated cheese and mix it all in.

  4. Season with salt, black pepper and pimento and mix it all into the fusion of flavours., allow to simmer for a few minutes, then fold the veggies through the drained pasta before serving.