Our Vegan Rasta Pasta with Broccoli is a culinary celebration that combines the richness of jerk-seasoned coconut milk sauce with the wholesome goodness of pasta and vibrant broccoli. The dish is a visual and sensory delight, with colorful bell peppers and cherry tomatoes adding freshness and a burst of flavors.

This vegan masterpiece invites you to savor the harmony of spicy, creamy, and comforting elements, all while embracing the nourishing benefits of plant-based ingredients. Whether you’re a seasoned vegan or exploring plant-powered options, this Rasta Pasta with Broccoli is a symphony of taste that transforms each bite into a celebration of culinary ingenuity and mindful eating.

Dive into a world of vibrant flavors with our Vegan Rasta Pasta with Broccoli, a dish that celebrates the essence of plant-based dining in a colorful symphony of taste. Crafted with precision and passion, this recipe brings together the bold and lively elements of Rasta pasta with the wholesome goodness of broccoli, creating a culinary masterpiece that tantalizes your taste buds while honoring your commitment to a plant-powered lifestyle.

_Vegan Rasta Pasta with Broccoli
 Ingredients:

To prepare the delectable Vegan Rasta Pasta with Broccoli, you will need the following ingredients:

  • 10 oz. whole wheat penne
  • 1 head of broccoli, cut into florets
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can (14 oz.) coconut milk
  • 2 tbsp nutritional yeast
  • 1 tbsp curry powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

This flavorful vegan dish is perfect for those following a plant-based diet or anyone seeking a delicious and healthful meal. The combination of colorful vegetables, aromatic spices, and creamy coconut milk creates a delightful culinary experience that’s sure to please the palate. Enjoy!

  • 8 oz whole wheat or gluten-free pasta
  • 1 head of broccoli, cut into florets
  • 1 can (15 oz) coconut milk
  • 2 tablespoons jerk seasoning
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 bell pepper, thinly sliced (preferably red, yellow, or green for a burst of color)
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional: Red pepper flakes for extra heat

Instructions:

  1. Cook Pasta and Broccoli:
    • Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside.
  2. Prepare Rasta Sauce:
    • In a large skillet, heat olive oil over medium heat. Sauté onions until softened, then add garlic and sauté for an additional minute.
    • Stir in jerk seasoning and cook for 2 minutes until fragrant.
    • Pour in the coconut milk and let the sauce simmer for 5-7 minutes until it thickens slightly.
  3. Combine Pasta and Sauce:
    • Add the cooked pasta and broccoli to the skillet, tossing them in the Rasta sauce until well-coated.
  4. Add Vegetables:
    • Mix in sliced bell pepper and cherry tomatoes. Season with salt and pepper to taste. Cook for an additional 3-5 minutes until the vegetables are tender but still vibrant.
  5. Garnish and Serve:
    • Garnish with fresh cilantro and red pepper flakes if desired. Serve hot and enjoy the explosion of flavors.

Nutritional Content (Per Serving, assuming 4 servings):

  • Calories: 400-450 kcal
  • Protein: 10-12g
  • Fat: 15-18g
    • Saturated Fat: 12-15g
  • Carbohydrates: 55-60g
    • Dietary Fiber: 8-10g
    • Sugars: 5-7g