Vegan Rasta Pasta with Broccoli

With no dairy or meat, this Vegan Rasta Pasta with Broccoli brings the bold, creamy, and fiery flavors of the Caribbean to your table. Crisp broccoli, colorful bell peppers, jerk seasoning, and tender pasta tossed in a velvety coconut cream sauce make for a rich and satisfying meal. It’s a flavorful and nutritious one-pan comfort food that’s ideal for a hearty weekend dinner or a busy weeknight. This Vegan Rasta Pasta with Broccoli is a colorful and delicious way to consume more plant-based foods, whether you’re vegan or simply trying to eat more of them.

STATS FOR THE RECIPE OF RASTA PASTA

• Cuisine of the dish: Jamaican Fusion, Caribbean
• Size of a portion: ~1 bowl
• Cook time: Twenty-five minutes
• Time or prep: Fifteen(15) minutes
• Active working time(total): Forty(40) minutes
• Course: Main
• Diet category: Vegan
• Yield: Serves four
• Complexity level: Simple and easy

TOOLS

• Measuring cups
• Knife
• Colander
• Medium-sized saucepan
• Sauté pan or large skillet
• Measuring spoons
• Cutting board
• Silicone spatula or wooden spoon

INGREDIENTS

• 2 tbsps. of cilantro, fresh and chopped
• To taste of salt
• 3 garlic cloves(minced)
• One tbsp. of olive oil
• Lime juice, one tbsp.
• A finely chopped small onion
• 1 tbsp. of nutritional yeast
• 8 ounces of penne pasta
• Red and yellow bell pepper, one each
• Black pepper, to taste
• 1 and 1/2 cups of broccoli florets
• 1 cup of coconut milk
• Smoked paprika, one tsp.
• 1 tbsp. Of Jerk seasoning

INGREDIENT NOTES

VEGETABLES

• Use all colors of sliced bell peppers and broccoli florets to make your meal nutrient-rich and colorful. Mushrooms, zucchini, or kale can also work instead of bell peppers and broccoli.

MILK

• We are using canned coconut milk. You are free to choose either the full-fat version for richness or the light coconut milk to cut down on calories. If you didn’t find coconut milk, then go for oat or cashew milk instead.

NUTRITIONAL YEAST

• This adds the cheesy flavor without involving dairy-based cheese. You may use the grated vegan Parmesan to mimic or skip this if you want to

PASTA

• Use any of the regular, gluten-free penne-shaped pasta or any short shape you like. You may use chickpea pastes.

JERK SEASONING

• The jerk seasoning can also be prepared at home. If you are using the commercial seasoning, always buy it from a trusted brand.

INSTRUCTIONS

1. Place a salted water-filled large pot on the stove.
2. Add penne pasta to the pot once the water starts boiling.
3. Boil pasta as directed on the packet.
4. After draining, put it aside.
5. Add a little olive oil to a big skillet and keep it on a moderate flame.
6. Once the oil warms up, add chopped onion and garlic to it.
7. Sauté them till the onion becomes translucent and the garlic becomes aromatic.
8. To the onion and garlic, combine the sliced and chopped veggies.
9. Cook them to make all veggies tender but slightly crisp (it will take 5-6 minutes).
10. At this moment, add jerk seasoning, nutritional yeast, coconut milk, and smoked paprika to the sauteed veggies.
11. Mix well and simmer until the sauce becomes more dense, about 5 minutes, on low heat.
12. Add cooked penne pasta to the prepared sauce and combine well.
13. If necessary, try it and regulate the seasoning.
14. Squeeze the lime juice into it and add some chopped cilantro or parsley as garnish.
15. Serve your Vegan Rasta Pasta with Broccoli warm as a full meal.

TIPS

• Maintain the bright green color and crunch of broccoli by preventing overcooking.
• You can add cooked lentils or tofu cubes.
• If you want even thicker sauce, cook it for some extra minutes without the lid.
• Keep the spice level low by using only half the amount of jerk seasoning and balance it by using maple syrup or coconut sugar.

STORAGE DIRECTION

FRIDGE

• Pack the remaining pasta in a closed vessel so it remains fresh for 03-04 days.

FREEZER

• Pack as directed above using the freezer-friendly box and keep the pasta frozen for 60-70 days. To defrost, place it in the refrigerator 24 hours in advance.

REWARMING

• Warm up the defrosted or refrigerated pasta in the skillet on the stove with a splash of coconut milk to re-adjust the consistency. Stir well if you see the sauce separates.

FAQs

Is the dish too spicy?

• It depends on how spicy the jerk seasoning is. Mild blends are flavorful and spicy, but not too hot. Still start using with a small quantity while tasting and adjusting as per your spice tolerance level.

May I boost the protein content of the pasta?

• Yes, add tempeh, chickpeas, or jerk-spiced tofu to the pasta to make it protein-rich.

Is it possible to lower the calories?

• Yes, saute the vegetables in vegetable broth instead of oil.

How can I make this gluten-free, along with being vegan?

• Use the gluten-free pasta that is made up of rice, lentils, quinoa, etc.

What may be the serving options?

• This delicious Rasta Pasta pairs well with roasted plantains, vegan garlic bread, a crisp green salad, etc.

NUTRITIONAL FACTS PER SERVE

Calories per portion: ~365 kcal per BOWL OF RASTA PASTA
Total carbs: 52 g
Fiber: Six grams
Net carbs: Forty-six grams
Proteins: 10 g
Fats: Thirteen grams
Sodium: 320 mg
Size of a portion: ~1 bowl
Sugar: Five grams