Ital Rasta Pasta | Jam Down Foodie

Jam Down Foodie

Name: Ital Rasta Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Uncle Harry's Organic Coconut Oil; Green Bell Peppers Med.; White Bell Pepper; Chiquilin Chiquilin Paprika Bittersweet; Treeline Original, Dairy-Free Goat Style Cheese; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Scotch Bonnet Hot Peppers; Organic Minced Garlic; Yellow Bell Pepper; Organic Kidney Beans; Spicely Organics Black Pepper, Ground, Organic; Litehouse Freeze Dried Red Onion; Maldon Salt; Dr. McDougall's Rice Noodles, Sesame Chicken Flavor; Strianese Small Entire Natural Cherry Tomatoes; Badia Thyme Leaves; Heyday Canning Co Cannellini Beans, Tomato Alla Vodka; Spicely Organics Garlic Powder, Organic; Organic Shallot; Always Save Vegetable with Beef Stock Soup; Thai Kitchen Gluten Free Unsweetened Coconut Milk; Spicely Organics Seasoning, Organic, Jerk

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Ital Rasta Pasta

Serves 430 mins prep

Ital Rasta Pasta is a vibrant and spicy vegan dish featuring toasted beans, fresh vegetables, and creamy coconut milk over brown rice udon noodles, all seasoned with jerk spices and garnished with fresh herbs.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tbsp coconut oil

green bell pepper

red bell pepper

tsp paprika

Treeline Original, Dairy-Free Goat Style Cheese

cup Dairy Free Cheese

scotch bonnet pepper

clove garlic clove

yellow bell pepper

oz red kidney beans

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

tsp dried onion

tsp salt

Dr. McDougall's Rice Noodles, Sesame Chicken Flavor

oz brown rice noodles

Strianese Small Entire Natural Cherry Tomatoes

pt cherry tomato

tbsp thyme leaves

Heyday Canning Co Cannellini Beans, Tomato Alla Vodka

oz canned white cannellini beans

tsp garlic powder

yellow onion

Always Save Vegetable with Beef Stock Soup

cup vegetable stock

Thai Kitchen Gluten Free Unsweetened Coconut Milk

oz coconut milk

Spicely Organics Seasoning, Organic, Jerk

tsp jerk seasoning

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Instructions

1. Preheat the oven to 400 degrees.

2. Drain and rinse both cans of beans, then place them on a baking sheet and season with olive oil and dry jerk rub.

3. Toast beans for 15-20 minutes. Remove from the oven and set aside. Note: beans will pop open as they toast and will get a firmer, crunchy texture.

4. In a large skillet over medium heat, add coconut oil and heat gently until melted.

5. Add onions to the skillet and stir in oil until fragrant, about 1 minute.

6. Add minced garlic and cook for an additional minute.

7. Add cherry tomatoes and minced scotch bonnet to the skillet. Season with salt, paprika, and 1/4 tsp black pepper. Cook tomatoes, stirring occasionally, until the skins begin to look blistered, about 3 minutes.