VEGAN Rasta Pasta

Fun fact about Rasta Pasta Rasta pasta was created by Chef Lorraine Washington. She tells the story behind the Rasta Pasta: “At the Paradise Yard Restaurant in Negril, Jamaica 🇯🇲 back in 1985, I was preparing a meal for some construction workers when I placed some ackee on tomato sauce on a bed of home-made fettuccini. The Rasta colors are evident in the dish and inspired one of the carpenters to name it Rasta Pasta. “They begged me to put it on the menu and there it remained from February 14, 1986 to July 1997.” Thanks girl we appreciate you !!! Ingredients: Vegan Rasta Pasta 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 green bell pepper 1 medium onion chopped 1 cup of scallions chopped 1/4 cup of shallots chopped 1/4 cup basil chopped (dried or fresh) 1 medium tomato chopped 1 bunch of thyme 1/2 cup of chopped parsley (dried or fresh) Sea salt and pepper to taste ! 2/3 cups of coconut milk (harvest or any vegan friendly brand) 1/4 cup of sea moss (soak for 12 hrs , boil on low heat for 30min-1hr 4 tbsp of Jerk seasoning 2 boxes of Penne pasta 2 cups vegan Daiya cheddar cheese 1 cup of Trader Joe’s Vegan mozzarella