This colorful vegan rasta pasta delivers a creamy, plant-based dinner with bold Caribbean flavors and plenty of vegetables. It comes together quickly, making it a reliable option for weeknight meals that still feel full and balanced.
Ingredients
- 400 g wholewheat pasta
- 2 tbsp olive oil
- 1 med onion finely sliced
- 4 med cloves garlic minced
- 1 med red bell pepper sliced
- 1 med green bell pepper sliced
- ½ cup sundried tomatoes chopped
- 1 tsp sea salt
- 1 tsp coarse black pepper
- 2 tsp dried thyme
- 1 tsp ground turmeric
- 1 cup vegetable stock
- 1 x 400 ml can full-fat coconut milk
- 2 cups fresh spinach
- 1 can ackee drained and rinsed
- Hot pepper sauce optional
Instructions
- Cook pasta according to package instructions until just al dente. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add onions and sauté until soft.
- Add garlic and cook gently for 1 minute.
- Stir in bell peppers and sundried tomatoes. Cook for 5–7 minutes until softened.
- Season with salt, pepper, thyme, and turmeric. Stir well.
- Pour in vegetable stock and coconut milk. Reduce heat and simmer for 10 minutes.
- Add spinach and allow it to wilt into the sauce.
- Gently fold in ackee and cook for a further 5 minutes.
- Add cooked pasta, stir to coat, and warm through.
- Serve warm and enjoy.