Vegan rasta pasta with roasted bell pepper sauce
Ingredients
- 1 (500 g) package penne pasta
- 1 cup (250 mL) roasted bell peppers, in jar
- 1/2 cup (125 mL) dairy free sour cream
- 2 tablespoon (30 mL) olive oil
- 1/4 each red, orange, yellow and green bell pepper, sliced
- 4 cloves garlic, minced
- 1/4 cup (60 mL) Jamaican jerk sauce
- 2 cups (500 mL) coconut cream
- 1 teaspoon (5 mL) fresh thyme leaves
- 1 tablespoon (15 mL) Island Gurl Seasoned Salt Mix (see recipe)
- 1 cup grated vegan mozzeralla or parmesan cheese, divided
- 1/2 cup (125 mL) green onions sliced on the diagonal, divided
- Tri-color pepper to taste
Directions
- Follow package directions to cook the pasta al dente. Reserve ½ cup of the pasta water, drain set aside.
- Add roasted bell peppers with the sour cream to the bowl of a food processor, purée until smooth. Set aside.
- Add the oil to a large skillet over medium heat, add the bell peppers and cook for three minutes, add garlic and cook for one minute until fragrant. Add jerk sauce and stir.
- Add cream, roasted pepper and sour cream mixture, reserve pasta water, thyme, stir and bring up to simmer.
- Season to taste with seasoned salt, add cheese to melt, garnish with green onions, peppers and serve at once.
