Alkaline Vegan Rasta Pasta

About this recipe

Experience the rich and aromatic flavors of the Caribbean with this Alkaline Vegan Rasta Pasta. This delightful dish combines a trio of colorful bell peppers with a creamy coconut sauce, seasoned perfectly for those following a vegan and alkaline diet. Enjoy a meal full of nutrition and taste, ideal for any occasion!

Ingredients

• 1 pound whole-grain spaghetti or kamut pasta
• 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 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 tablespoon apple cider vinegar

Directions

1. 1

   Cook the spaghetti until al dente, according to package instructions. Drain and set aside.

2. 2

   In a large skillet over medium heat, warm the coconut oil.

3. 3

   Add the sliced bell peppers and onion, and sauté for 5-6 minutes until tender.

4. 4

   Add cherry tomatoes and cook for another 2-3 minutes, allowing them to soften.

5. 5

   Pour in the coconut milk, and stir in thyme, basil, oregano, garlic powder, onion powder, sea salt, black pepper, nutritional yeast, and apple cider vinegar.

6. 6

   Reduce the heat to low and let the sauce simmer for about 7-10 minutes, until it thickens lightly.

7. 7

   Combine the cooked spaghetti with the sauce in the skillet, tossing everything to coat well.

8. 8

   Serve the pasta hot with an extra sprinkle of nutritional yeast, if desired.