Rasta pasta with broccoli

Ingredients:

  • 1 lb penne pasta
  • 1 head of broccoli, chopped into florets
  • 2 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 tbsp jerk seasoning
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional)

Instructions:

  1. Cook the pasta according to package instructions until it is al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and onion and sauté until they become tender, about 5 minutes.
  3. Add the garlic and sauté for another minute.
  4. Add the chopped broccoli florets to the skillet and sauté for about 5 minutes until they are tender.
  5. In a small bowl, whisk together the coconut milk and jerk seasoning.
  6. Add the coconut milk mixture to the skillet and bring to a simmer. Cook for 5-7 minutes or until the sauce thickens.
  7. Season with salt and pepper to taste.
  8. Add the cooked pasta to the skillet and toss it with the sauce and broccoli until it is fully coated.
  9. Serve hot and garnish with fresh chopped parsley or cilantro, if desired.

Enjoy your delicious and flavorful Vegan Rasta Pasta with Broccoli!

Vegan Rasta Pasta with Broccoli: A Flavorful Delight

Introduction: Indulge in the vibrant and exotic flavors of the Caribbean with this delectable Vegan Rasta Pasta with Broccoli recipe. Combining the richness of coconut milk with the boldness of jerk seasoning, this dish offers a delightful fusion of flavors that will tantalize your taste buds. With tender broccoli florets adding a nutritious touch, this pasta dish is both comforting and satisfying. Follow our simple instructions to create this culinary masterpiece and transport yourself to the sunny shores of Jamaica with every bite.

Ingredients:

For the Pasta:

  • 1 lb penne pasta
  • 1 head of broccoli, chopped into florets
  • 2 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced

For the Sauce:

  • 1 can (14 oz) coconut milk
  • 2 tbsp jerk seasoning
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped (optional)

Instructions:

  1. Prepare the Pasta: Cook the penne pasta according to package instructions until it is al dente. Drain and set aside.
  2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and onion, sautéing until tender, about 5 minutes. Add the minced garlic and sauté for another minute.
  3. Cook the Broccoli: Add the chopped broccoli florets to the skillet and sauté for about 5 minutes until they are tender.
  4. Prepare the Sauce: In a small bowl, whisk together the coconut milk and jerk seasoning until well combined.
  5. Simmer the Sauce: Add the coconut milk mixture to the skillet with the vegetables and bring to a simmer. Cook for 5-7 minutes or until the sauce thickens slightly.
  6. Season and Toss: Season the sauce with salt and pepper to taste. Add the cooked pasta to the skillet and toss it with the sauce and broccoli until fully coated.
  7. Garnish and Serve: Serve the Vegan Rasta Pasta hot, garnished with fresh chopped parsley or cilantro if desired.

Conclusion: With its bold flavors and hearty ingredients, this Vegan Rasta Pasta with Broccoli is a delightful addition to any dinner table. Whether you’re craving a taste of the Caribbean or simply looking for a satisfying vegan meal, this dish is sure to please. So gather your ingredients, fire up the stove, and treat yourself to a culinary adventure with this flavorful and comforting pasta dish.