Vegan Rasta Pasta
My Rasta Pasta is super colourful, with chopped red, green and yellow peppers. The herbs and spices give it some wicked flavours - which means you can say goodbye to boring pasta, and hello to Rasta Pasta!
- 2 tbsp olive oil
- 5 spring onions
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 garlic cloves, finely chopped
- 400g egg-free pasta
- 1 tsp dried oregano
- 1 tsp all-purpose seasoning
- 1 tsp jerk marinade
- 250ml dairy-free cr猫me fraiche
- 100g vegan mozzarella, thinly sliced
- 1 handful basil leaves
- 50g vegan cheddar, grated
- Salt and pepper, to serve
Before you start, make sure your grown-up knows you鈥檙e going to make magic in the kitchen! And do get help when using hot, sharp, or heavy objects while cooking...
SERVES 4聽
1. Carefully deseed and chop the peppers. Slice the spring onions and finely chop the garlic. Ask an adult to help.
2. Cook the egg-free pasta in a large pot of boiling salted water according to the packet instructions. Drain and set aside, keeping a little pasta water.
3. Pour the olive oil into a frying pan and place over a medium heat. Add the spring onion and peppers and fry until softened and starting to go golden. Stir with a spatula or wooden spoon to stop it sticking.
4. Turn down the heat and stir in the garlic.
5. Now it鈥檚 time to add the wicked flavours! To the frying pan, add the oregano, all-purpose seasoning and jerk marinade. Mix and cook for a minute.
6. Pour in the vegan cr猫me fraiche and vegan mozzarella. Mix well and cook gently for 5 minutes.
7. Add the cooked pasta to the sauce and stir it all together. If it鈥檚 a bit dry, add some of the saved water from the pasta.
8. Taste the pasta and add salt and pepper if it needs it.
9. Top with basil leaves and grated vegan cheddar.
10. Enjoy :)
Nutrition per serving
Kcal-816
Fat- 35.5g
Saturates- 23.5g
Carbohydrates- 105g
Sugars-7.25g
Fibre- 3.25g
Protein-15g
Salt-0.1g