Vegan Rasta Pasta

Vegan Rasta Pasta

 

Ingredients:

 

-1 cup Vegan Shrimp

-2 tablespoons Jamaican Seasoning

-1/2 cup Red Onion, Sliced

-1 cup Bell Peppers, sliced

-3/4 cup Vegan Parmesan Cheese

-3/4 cup Raw Cashews

-1 cup Oat Milk or plant milk of choice

-1/4 cup Nutritional Yeast

-3 tablespoons Garlic, minced

-1 cup dry Pasta of choice

-1 tablespoon Oil plus additional for sautéing 

The Following Seasonings to Taste:

-Jamaican All-Purpose Seasoning

-Black Pepper

-Dried Thyme

-Garlic Powder

-Onion Powder

 

 

Directions:

 

1. Soak the cashews in boiled water for at least four hours or until soft

2. Add the cashews to a blender with the oat milk, nutritional yeast, one tablespoon of garlic, black pepper, and the Jamaican all-purpose seasoning. Blend until smooth

3. Prepare the pasta according to the package’s instructions, drain, and set aside. Do not discard all of the pasta water

4. In a small bowl, combine the vegan shrimp, jerk seasoning, one tablespoon of oil, and seasonings to taste

5. Heat the remaining oil in a large pan. Add the vegan shrimp and sauté until brown. Remove them from oil and set aside 

6. Toss the peppers and onions in the bowl the shrimp was in to coat in the left over jerk seasoning. Add the peppers and onions to the pan and sauté until the peppers are soft and the onions are translucent. Then, add the remaining garlic. Continue to sauté until fragrant

7. Add the cashew cream to the pan with the peppers and onions and stir well to combine. Bring the sauce to an easy simmer. Add the vegan parmesan cheese and stir until the cheese has melted. Then, add the pasta. If the sauce is too thick, thin it out with some of the remaining pasta water

8. Add the vegan shrimp to the pan and mix well