Rasta Pasta
Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins
The most PERFECT pasta is Jamaican Rasta Pasta. It’s colorful and has a spicy twist to it. Rasta Pasta first got its name from Jamaican international chef, Lorraine Washington. When she created this dish, the Rastafarian colors evident in the dish, inspired a construction worker she was serving at the time, to name it Rasta Pasta. Additionally, the shape of the fettuccine noodles was pointed out by another that those were the dreadlocks and Rasta Pasta was born in 1985!
I’ve always loved Rasta Pasta growing up, especially with Jerk chicken. But, the real Ital/Rastafarian way to have Rasta Pasta is really without any meat/seafood. For this recipe, I used Oyster Mushrooms and seasoned them with Jamaican Jerk seasoning to give this pasta an extra kick.
Ingredients
Penne Pasta
1 lb Oyster Mushrooms
Tri-color sweet peppers
2 cups organic coconut milk
3 garlic cloves
1 cup vegan mozzarella shreds
¼ cup vegan parmesan
2 tbsp Thyme
2 tbsp mild jerk wet seasoning
3 tbsp Jerk dry seasoning
Grapeseed oil
Instructions
Bring pasta to a boil with a hint of sea salt and drain water.
Add coconut milk to the pasta, then add your cheeses, wet and dry jerk seasoning, and let it sit on medium-low heat till sauce thickens.
Take your clean oyster mushrooms and cut them into little strips and season them with wet and dry jerk seasonings and thyme (TIP: season oyster mushrooms the night before, to absorb all of the seasonings flavor)- air fry for 12 minutes.
Cut your sweet peppers (lengthwise), add it to a pan with 1/4 cup of water and let it steam for 7-10 minutes, before adding to the pasta.
Once the rasta pasta sauce has thickened well with the noodles, it’s time to eat.
Add the jerk oyster mushrooms to the top and garnish with scallion.
Serve and enjoy!
