Vegan Rasta Pasta with Broccoli

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Prepare the Vegetables:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion, and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Cook the Broccoli:
In a separate pan, steam or blanch the broccoli florets until tender but still vibrant green (about 3-4 minutes). Drain and set aside.

Make the Coconut Sauce:
To the skillet with bell peppers and onions, pour in the coconut milk and vegetable broth. Stir in the jerk seasoning, smoked paprika, cayenne (if using), salt, and pepper. Let the sauce simmer for 3-5 minutes until it thickens slightly.

Combine Pasta and Sauce:
Add the cooked pasta and broccoli to the skillet, tossing everything to combine in the creamy sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.

Serve and Garnish:
Serve the Vegan Rasta Pasta with a sprinkle of fresh parsley and a squeeze of lime juice, if desired.

Serving and Storage Tips