Rasta Pasta

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

250g pasta

1 tablespoon olive oil

1 small onion (chopped)

3 spring onions (chopped)

4 cloves garlic (minced)

1 teaspoon ginger (grated)

4 sprigs fresh thyme

1 medium tomato (chopped)

1 teaspoon curry powder

½ teaspoon ground allspice

Pinch of nutmeg

Pinch of cinnamon

1 medium red capsicum (cut into strips)

1 can coconut milk

1 tablespoon Bragg’s liquid aminos

1 teaspoon salt

¼ teaspoon cayenne pepper

1 cup non-dairy cheese shreds (or 1 tablespoon nutritional yeast flakes)

Fresh parsley leaves (for garnish)

Directions

Bring a large pot of salted water to boil, cook pasta according to the package directions, drain and aside.

Place a large saucepan on medium heat and add coconut oil.

Add chopped brown onions and cook for about 3 minutes until they turn soft and translucent.

Add spring onions, minced garlic, ginger, thyme and cook for a minute.

Next, stir in tomatoes, allspice, curry powder, cinnamon, and nutmeg.

Once the tomatoes are soft, add capsicum, Bragg's liquid aminos, coconut milk, cayenne pepper, and salt.

Bring the sauce to a boil.

Once it starts boiling, reduce the heat and let it simmer for about 7 minutes until the sauce is thickened.

Stir in boiled pasta.

Add vegan cheese or nutritional yeast flakes and stir until melted.

Scoop on a plate and garnish with freshly chopped parsley.

Nutrition

• Calories: 414 kcal
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 3 g
• Cholesterol: 19 mg
• Sodium: 527 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 12 g