Ingredients
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8 oz (225g) gluten-free or whole wheat pasta
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1 tablespoon olive oil
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1 small red onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 zucchini, diced
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1 cup cherry tomatoes, halved
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1 can (14 oz) coconut milk
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2 -3 tablespoons jerk seasoning (adjust to your spice preference)
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1 Salt and black pepper to taste
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1 Fresh cilantro or parsley, for garnish
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1 Lime wedges, for serving
Directions
Adjust the spice level to your preference by adding more or less jerk seasoning. Enjoy the bold flavors of the Caribbean in every bite!
Steps
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1
Done
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Cook the pasta according to the package instructions until al dente. Drain and set aside. |
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2
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. |
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3
Done
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Add the diced red and yellow bell peppers, and zucchini to the skillet. Sauté for another 5 minutes or until the vegetables start to soften. |
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4
Done
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Stir in the halved cherry tomatoes and cook for an additional 2 minutes. |
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5
Done
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Sprinkle the jerk seasoning over the vegetables and mix well to coat them evenly. Adjust the amount of seasoning to your desired level of spiciness. |
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6
Done
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Pour in the coconut milk, stirring to combine. Allow the sauce to simmer for about 5 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste. |
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7
Done
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Add the cooked pasta to the skillet and toss to coat the pasta with the flavorful jerk sauce. Cook for an additional 2-3 minutes to heat the pasta through. |
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8
Done
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Remove from heat and garnish with fresh cilantro or parsley. Serve your Caribbean-inspired vegan jerk pasta with lime wedges on the side for an extra burst of flavor. |
