If you are a pasta lover who is also concerned about your health and the environment, then you might want to try this delicious and nutritious vegan Rasta Pasta recipe. This dish is not only flavorful and filling, but it is also plant-based and eco-friendly.
In this article, we will provide you with a step-by-step guide on how to make this amazing recipe, along with its benefits and nutritional value.
A Delicious and Healthy Option for Pasta Lovers
What is Rasta Pasta?
Rasta Pasta is a Jamaican-inspired dish that is typically made with a mix of vegetables, pasta, and a creamy coconut milk-based sauce. It is called Rasta Pasta because it is popular among Rastafarians, who are known for their vegetarian and naturalistic lifestyles. This dish is often seasoned with Jamaican spices, such as thyme, allspice, and scotch bonnet pepper, which give it a distinct flavor and aroma.
Why Go Vegan?
There are many reasons why people choose to follow a vegan lifestyle, such as ethical concerns about animal welfare, health benefits, and environmental sustainability. By consuming plant-based foods, vegans can reduce their risk of chronic diseases, such as heart disease, diabetes, and cancer.
Veganism also helps reduce the carbon footprint, as animal agriculture is a major contributor to greenhouse gas emissions.
Ingredients for Vegan Rasta Pasta Recipe
- 1 pound of pasta (penne or fusilli)
- 2 tablespoons of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of coconut milk
- 1 teaspoon of thyme
- 1 teaspoon of allspice
- 1 scotch bonnet pepper (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions for Vegan Rasta Pasta Recipe
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- Olive oil should be warmed over moderate heat in a big skillet. Sauté the garlic and onion until the onion becomes transparent.
- Add the sliced bell peppers to the skillet and cook for 5-7 minutes until they are slightly tender.
- Pour the can of coconut milk into the skillet and stir until well combined with the vegetables.
- Add the thyme, allspice, and scotch bonnet pepper (if using) to the skillet and stir until well combined.
- Let the sauce simmer for 5-7 minutes until it thickens and becomes creamy.
- Add the cooked pasta to the skillet and stir until the pasta is well coated with the sauce.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
Nutritional Value of Vegan Rasta Pasta
This vegan Rasta Pasta recipe is not only delicious but also nutritious. It is brimming with enzymes, vitamins, and minerals that are crucial for a balanced diet. The following are some minerals you can obtain from this dish:
- Protein: This pasta has about 14 grams of protein per portion, which is necessary for both tissue growth and repair.
- Fiber: This dish is high in fiber, which can help improve digestion, lower cholesterol levels, and control blood sugar levels.
- Vitamins: This pasta is rich in vitamins C, A, and K, which are essential for immune function, vision, and bone health.
- Minerals: This dish is a good source of potassium, magnesium, and iron, which are important for heart health, and muscle function.
Vegetarian Rasta Pasta Recipe
Ingredients
- 1 pound of pasta (penne or fusilli)
- 2 tablespoons of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of coconut milk
- 1 teaspoon of thyme
- 1 teaspoon of allspice
- 1 scotch bonnet pepper (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- Olive oil should be warmed over moderate heat in a big skillet. Sauté the garlic and onion until the onion becomes transparent.
- Add the sliced bell peppers to the skillet and cook for 5-7 minutes until they are slightly tender.
- Pour the can of coconut milk into the skillet and stir until well combined with the vegetables.
- Add the thyme, allspice, and scotch bonnet pepper (if using) to the skillet and stir until well combined.
- Let the sauce simmer for 5-7 minutes until it thickens and becomes creamy.
- Add the cooked pasta to the skillet and stir until the pasta is well coated with the sauce.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
