Rasta Pasta Recipe

Rasta Pasta Recipe

This Rasta pasta recipe is a total flavor bomb. Serve with delicious vegan walnut balls and crisp bell pepper in a creamy curry coconut sauce, this vegetarian dish is hearty and will keep you filled for hours!

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I’ve been making blank promises to open a Caribbean section on the blog for quite a while now. I’ve had every intention of liability it, but not being too knowledgeable about the cuisine of the region has me exhausted my heels.

Well, I finally got my butt in gear and post a recipe for vegan Cuban peccadillo last week – my first Caribbean recipe, yet! And when I received a duplicate of Tamer Mason’s book Caribbean Vegan, a whole new world open up to me.

Rasta Pasta Recipe
Rasta Pasta Recipe

Obviously Caribbean cuisine is so much more than Jamaican jerk and piña coladas, and Tamer’s book takes us on a vegan journey through Jamaica, Barbados, Guyana, and Trinidad and Tobago and beyond. She explains the origins and influences that make up each dish and how the cooking of the region is in constant evolution.

She offers vegan zed versions of traditional Caribbean dishes and also some familiar dishes with her own Caribbean twist. When I spy this Rasta pasta recipe I thought that she’d completely made it up. It seems to be such an odd combination of Italian, Indian and Jamaican food; but in fact if you Google Rasta pasta, you’ll see that it’s not only a real dish, but quite a accepted one as well! Excuse my ignorance!

Don’t be intimated by the long list of ingredient, there are essentially three recipes here. First is the Jamaican yank seasoning which, as you can observe, is a wet interest rather than the dry jerk spice mix you might be other used to.

Rasta Pasta Recipe
Rasta Pasta Recipe

For many of the recipe in the book you’ll need to first prepare one or other of the seasoning recipes she gives in the first chapter. So it’ll take some time to fully stash your pantry in order to get the most out of it. Fortunately, they make an ample quantity and keep well in the fridge to use whenever you get a hankering for some island flavor. I’ve previously got plans to use my leftover Jamaican yank seasoning to marinade some tofu this weekend.

The second recipe is the walnut balls and let me tell you, these balls are all! Dare I say even better-quality than my lentil meatballs? The exposure for me was the adding of dates. Just that slight bit of sweetness really puts them one more level. I may have to nick that idea the after that time I make my lentil balls.

If you don’t have a lot of time to roast, you can skip the walnut ball and leave straight for the pasta.

 

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