Alkaline Vegan Rasta Pasta
Tessa Young
almost 2 years ago
This delicious and healthy pasta dish is perfect for vegans and those following an alkaline diet. Made with fresh vegetables and herbs, it's bursting with flavor and nutrition.
Cooking Time
30 minutes
Serving Size
4
Nutrition Per Serving
Cal
450
Protein
12g
Fat
12g
Sat Fat
8g
Carbs
75g
Chole
0mg
Fiber
10g
Sugar
10g
Sodium
800mg
Ingredients
- 1 pound spaghetti
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup cherry tomatoes, halved
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
Instructions
- Cook spaghetti according to package instructions.
- While spaghetti is cooking, heat coconut oil in a large skillet over medium heat.
- Add sliced bell peppers and onion to the skillet and sauté for 5-7 minutes, until vegetables are tender.
- Add cherry tomatoes to the skillet and sauté for an additional 2-3 minutes.
- Add coconut milk, thyme, basil, oregano, garlic powder, onion powder, sea salt, black pepper, nutritional yeast, and apple cider vinegar to the skillet and stir to combine.
- Reduce heat to low and let sauce simmer for 5-7 minutes, until it thickens slightly.
- Drain spaghetti and add it to the skillet with the sauce. Toss to coat spaghetti with sauce.
- Serve hot and enjoy!
How does this recipe look?
Find your next favorite recipe with AI