This plant-based twist on a beloved classic features a luscious, dairy-free sauce that perfectly coats each strand of pasta. Vibrant bell peppers add a pop of color, while a medley flavorful herbs elevate the dish to a whole new level. Get ready to savor every creamy, delicious bite!
Ingredients:
1 1/2 bell peppers, sliced
1 onion, finely chopped
2 spring onions, chopped
4 garlic cloves, minced
250ml plant cream
100ml coconut milk
A few sprigs of fresh thyme or 1 tbsp dried thyme
1 scotch bonnet pepper, whole + pierced
1 tsp all-purpose seasoning
1/2 tsp smoked paprika
1 tsp-1 tbsp jerk paste
250g penne pasta
340g ackee, drained
2 plantains, sliced
Parsley
Sea salt & black pepper to taste
Instructions:
1. On a medium heat pan, sauté onions, spring onions, and bell peppers in a little oil for 4-5 minutes, adding garlic halfway through.
2. Add plant cream, coconut milk, scotch bonnet, thyme, all-purpose seasoning, smoked paprika and jerk paste. Mix well and let it simmer on low heat for 8-10 minutes.
3. Cook the pasta according to instructions and fry plantains in coconut oil.
4. Add the cooked pasta to the cream mixture and stir well. Mix in the cooked and sliced plantains, reserving a few for garnishing later.
5. Cook for an additional 3-5 minutes, adding chopped parsley towards the end. Garnish with the remaining sliced plantains and additional parsley. Season with sea salt and black pepper to taste.
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