Jamaican Rasta Pasta with Penzeys Jerk Seasoning

Crow Moon Kitchen

About Penzeys Jerk Seasoning

Delicious Jamaican-style BBQ blend. Slightly hot.

Hand-mixed from: ginger, ancho chili pepper, brown sugar, garlic, paprika, allspice, lemon grass, thyme, nutmeg, Tellicherry black pepper, cumin, cayenne red pepper, and jalapeno.

Vegan and Gluten Free Chickpea Penne

Serves 6 Prep 15 min.

Cook time 30 min.

Total 45 min. Vegan | Gluten Free

Ingredients

16 oz chickpea penne (I used Barilla — vegan, gluten free)

2 tbsps olive oil

3 red and yellow bell peppers, sliced

1 yellow onion, diced

1 scotch bonnet pepper, deseeded and diced

4 garlic cloves minced

4 sprigs fresh thyme

1 ½ tablespoons Penzeys Jerk seasoning

½ teaspoon smoked paprika

15 ounce full fat coconut milk

1 ¼ cups vegetable stock

½ cup nutritional yeast

Directions

1. Prepare pasta as directed.
   

2. In a large skillet, heat olive oil over medium high heat. Add the onions, bell peppers, and scotch bonnet pepper. Stir and let cook for 3-4 minutes or until they are softened and start to have a char.
   

3. Add thyme sprigs and garlic — cook for one more minute. Add jerk seasoning, smoked paprika, salt and pepper.
   

4. Add coconut milk and vegetable stock. Add pasta. Reduce to simmer and allow to cook until thickened, about 5-8 minutes. If need, add a splash of the reserved pasta water at a time to thin out as desired.

   
   

5. Once thickened, add in nutritional yeast.

Vegan and Gluten Free Rasta Pasta