RASTA PASTA
recipe by @rgveganfood (RG) - see original post
1 1/2 bell peppers, sliced
1 onion, finely chopped
2 spring onions, chopped
4 garlic cloves, minced
250ml plant-based double cream
100ml coconut milk
A few sprigs of fresh thyme or 1 tsp dried thyme
1 scotch bonnet pepper, whole + pierced
1 tsp all-purpose seasoning
1/2 tsp smoked paprika
1 tsp -1 tbsp jerk paste
250g penne pasta
340g ackee, drained
2 plantains, sliced
Parsley
Sea salt & black pepper to taste
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On a medium heat pan, sauté onions, spring onions, and bell peppers in a little oil for 4-5 minutes, adding garlic halfway through.
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Add plant based double cream, coconut milk, scotch bonnet, thyme, all-purpose seasoning, smoked paprika and jerk paste. Mix well and let it simmer on low heat for 8-10 minutes.
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Cook the pasta according to instructions and fry plantains in coconut oil.
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Add the cooked pasta to the cream mixture and stir well followed by the Ackee. Mix in the cooked and sliced plantains, reserving a few for garnishing later.
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Cook for an additional 3-5 minutes, adding chopped parsley towards the end. Garnish with the remaining sliced plantains and additional parsley. Season with sea salt and black pepper to taste.
P.S - you could just use 350ml of coconut milk/cream instead of the plant double cream.