VeganMofo Day: This recipe has been on my “to-make” list for quite some time now. Recipe is from my latest Vegan cookbook “Big Vegan” by Robin Asbell. I’ve never been to Jamaica, but according to the author this Rasta Pasta is on all the menus at tourist-oriented restaurants. It’s Island-speak for a vegetarian pasta dish made with native produce and spice. Rastafarians practice vegetarian cuisine as part of their religion, and make some amazingly delicious vegan food as a result.
This dish is filled with chokeful of veggies and mildly spiced with curry powder and sweet coconut milk. Very easy to make and can be customized to whatever veggies you have in the fridge.
- 8 oz Wholewheat spaghetti (I used whole grain thin )
- 3 Spring Onions - chopped (I used red onion instead)
- 2 cloves Garlic , minced
- 1½ cups Spinach - chopped (original recipe called for Collard greens)
- 1 Tomato - medium, chopped
- 1 cup Edamame - shelled
- 1 cup Green Beans - chopped
- ½ cup Mushrooms - sliced (I didn't have any on hand)
- 1 Green Chili - minced
- 1 cup Vegetable Stock
- ¼ cup Coconut Milk
- 2 tbsp Tomato Paste
- 1 tbsp Curry Powder Mild (I used MTR brand Curry powder)
- to taste Salt
- Cook the pasta according to package instructions. Set aside.
- Heat 1tbsp coconut oil in a large saute pan; add green onions (or onions) and saute for 1 minute, then add the garlic and cook until fragrant.
- Add the curry powder and cook for a minute.
- Then add spinach (or collard greens), tomato, green beans, edamame, mushrooms and green chilies. Cook over medium-high heat until the veggies are softened, about 3-5 minutes.
- Stir the stock, coconut milk and tomato paste in a bowl. Pour this over the vegetables in the pan and bring to a simmer. Cook, stirring until thickened. Season the sauce with salt and pepper.
- Add the cooked pasta to the sauce and toss well to coat the noodles.
- Serve hot.