Kyra

veganrastapasta hashtag performance

#VeganRastaPasta celebrates vibrant, flavorful plant-based dishes inspired by Caribbean cuisine. It features colorful ingredients, creative recipes, and a fusion of spices, promoting a healthy lifestyle and sustainable eating practices. Enjoy!
VEGAN RASTA PASTA INGREDIENTS: 8 oz rotini chickpea pasta 2 tbsp coconut oil 1/2 onion, chopped 4 garlic cloves, minced 2 scallion stalks Leaves from a few thyme sprigs 1 tbsp dry jerk seasoning 1/3 each yellow, red, and green bell peppers 1/4 cup salted pasta water 1 13.5 oz can organic heavy coconut cream 1/2 cup vegan Parmesan 2 tbsp parsley, finely chopped INSTRUCTIONS: 1. Boil pasta according to package instructions. Reserve 1/4 to 1/2 cup pasta water when done. Strain and set pasta aside. 2. Heat coconut oil in a pan over medium heat. Sauté onion, garlic, scallion, and thyme. When fragrant, add in the jerk seasoning. Incorporate well. 3. Add the tri-color bell peppers. 4. Once the peppers begin to soften, add 1/4 cup reserved pasta water and the heavy coconut cream. Allow to simmer over medium-low heat until it starts to thicken. 5. Turn off the heat, then add the vegan Parmesan and parsley. Stir until melted and incorporated. 6. Stir in the pasta. Optional: adjust seasonings and/or add more pasta water to loosen the sauce if needed. Takes about 20 minutes total. . . #rastapasta #veganrastapasta #veganpastarecipe #veganuary #jamaicanfood #21dayfast #typhaniecooks
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VEGAN RASTA PASTA INGREDIENTS: 8 oz rotini chickpea pasta 2 tbsp coconut oil 1/2 onion, chopped 4 garlic cloves, minced 2 scallion stalks Leaves from a few thyme sprigs 1 tbsp dry jerk seasoning 1/3 each yellow, red, and green bell peppers 1/4 cup salted pasta water 1 13.5 oz can organic heavy coconut cream 1/2 cup vegan Parmesan 2 tbsp parsley, finely chopped INSTRUCTIONS: 1. Boil pasta according to package instructions. Reserve 1/4 to 1/2 cup pasta water when done. Strain and set pasta aside. 2. Heat coconut oil in a pan over medium heat. Sauté onion, garlic, scallion, and thyme. When fragrant, add in the jerk seasoning. Incorporate well. 3. Add the tri-color bell peppers. 4. Once the peppers begin to soften, add 1/4 cup reserved pasta water and the heavy coconut cream. Allow to simmer over medium-low heat until it starts to thicken. 5. Turn off the heat, then add the vegan Parmesan and parsley. Stir until melted and incorporated. 6. Stir in the pasta. Optional: adjust seasonings and/or add more pasta water to loosen the sauce if needed. Takes about 20 minutes total. . . #rastapasta #veganrastapasta #veganpastarecipe #veganuary #jamaicanfood #21dayfast #typhaniecooks

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