Vegetarian Rasta Pasta

Step 1

Fill a large pot with water and season with 1 teaspoon of sea salt. Bring to a boil over high heat, then add the pasta, and cook as per package instructions, until al dente.

Step 2

In the meantime, heat a large skillet over high heat. Add 1/2 tbsp butter or oil and saute the peppers for 3-4 minutes, or until lightly browned. Don't stir too often to give them a chance to brown nicely. Remove from the pan and set aside.

Step 3

Then, melt the rest of the butter (2 tbsp) in the same skillet over medium heat. Saute the white parts of the green onion and the minced garlic for 30 seconds to 1 minute, until fragrant. Stir the jerk seasoning and the flour using a whisk, until it forms a paste. Cook it for 30 seconds to 1 minute to toast the flour and the spices.

Step 4

Gradually pour the coconut milk, while whisking constantly, until the flour is dissolved and there are no lumps. Add the nutritional yeast and a few healthy pinches of salt and black pepper to taste.

Step 5

Once the pasta is ready, drain it and reserve 1 cup of pasta water for the sauce. To the skillet, add the cooked pasta alongside ½ cup of pasta water, the cheese, and the sauteed bell peppers.

Step 6

Turn the heat to low and coat the pasta and the bell peppers with the sauce. Cook for 2-3 minutes, or until the pasta absorbs some of the sauce and it thickens. Finally, stir the lime juice. Serve right away while it's still warm!