Vegan Rasta Pasta
Creamy and hearty, this Vegan Rasta Pasta is a flavorful meal featuring jerk seasoning. Protein packed and ready in 25 minutes!
Equipment
Ingredients
- 1 Pound Penne Pasta
- 1 Recipe Vegan Chicken I used my vegan seitan chicken
- 1 Small Yellow Onion sliced
- 3 Medium Bell Peppers (one red, one orange or yellow, one green) sliced
- 4 Cloves Garlic minced
- 1 Tablespoon Jerk Seasoning
- 1 Cup Vegan Cream Cheese
- Chopped Fresh Parsley for garnish
- Sliced Green Onions for garnish
Instructions
- Prepare the chicken. If using my seitan chicken, bake in the oven as directed. If using a store-bought chicken, pan cook according to the package directions.
- Cook the pasta. Bring a large pot of salted water to a boil and cook until pasta is al dente, according to the package directions. Reserve ½ cup of pasta water.
- Meanwhile, heat a large skillet over medium heat. Add the onion and bell peppers. Cook, stirring often, for 5 minutes, until the veggies are starting to soften.
- Stir in the garlic and jerk seasoning to coat the veggies.
- Add the chicken, cream cheese, and then pasta. Stir well, to melt the cream cheese. Add the pasta water to thin.
- Serve with a garnish of fresh parsley and scallions.
Notes
Adapted from https://littlesunnykitchen.com/rasta-pasta/
Nutrition
Calories: 453kcal | Carbohydrates: 58g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 567mg | Potassium: 424mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1761IU | Vitamin C: 59mg | Calcium: 107mg | Iron: 4mg