Rasta Pasta (Jessica in the Kitchen) is a Caribbean classic, pairing a vegan cheese sauce with jerk seasoning and peppers of all the colours.
Before cooking, read up on food safety for people & pets (bin onion/garlic scraps , as acids could harm compost creatures).
While your pasta is boiling, fry your onion and season with salt and pepper, then add bell peppers and jerk seasoning and garlic.
Steenbergs make a wonderful organic Jamaican jerk seasoning, sold in a little glass pot with metal lid, both easy to recycle. Blended in Yorkshire, it contains allspice, thyme, onion, garlic, black pepper, cassia, paprika, chilli, nutmeg and ginger.
It’s also nice combined with white wine vinegar and olive oil, to make a salad dressing, or add some to your veggie burger mix to spice things up!
You can buy penne from The Yorkshire Pasta Co, which is made from British wheat and sold in plastic-free packaging (restaurants can buy sacks, if you fancy putting this delicious dish on your vegan menu!
Top this dish with vegan Parmesan (conventional Parmesan is not even vegetarian as it contains a cheese made with calf rennet).
Unless there are medical reasons not to, it’s best to salt the pasta water. In Italy, if pasta is cooked without salt, it’s called ‘silly pasta!’
Know that it’s best to use thick pasta to hold thick sauces (the above pasta brand uses a special process, so the sauce sticks better to your pasta!)
