Jamaican Jerk Pasta

Jamaican Jerk Pasta

Yield: 4
Author: Chef Keeta
Prep time: 25 MinCook time: 20 MinTotal time: 45 Min


Vegan Jerk Pasta
  •   2 lbs of jackfruit. Peeled and shredded or cut into 1" cubes.
  •   3/4 cup of Curry Tabanca Jerk Base
  •   1 cup of baby bellas
  •   1 cup of fresh pineapple
  •   4 mature sprigs of fresh thyme
  •   1/2 of 1 red, green and yellow bell pepper.
  •   1 small shallot
  •   8oz of Bentilia Zimmunity pasta
  •   3 cups of water
  •   2 teaspoons of coconut oil (optional)
  •   Salt and five spice to taste


  1.  In a pasta pot begin to bring 3 cups of water to boil.
  2.  Add a dash of pink salt.
  3.  While water is getting to temperature, grab your halved bell peppers   and cut them into large julienne
  4.  Clean bellas by wiping them well with a clean damp cloth or paper   towel. Sometimes I use a splash of white vinegar on the wipe to cut   any debris.
  5.  Julienne your shallot and crush or zest garlic
  6.  Sauté shallots and garlic in coconut oil on medium heat for 2 minutes
  7.  Gradually add in the peppers and allow them to soften before       adding the mushrooms.
  8. Toss in jackfruit and allow veggies and seasonings to cook for    another 4- 6 mins
  9. Add your pasta to the boiling water
  10.  In a blender add your choice of tropical fruit and or 3-4 oz of coconut cream
  11.  Now you have some more options. You can bring your sauce to   simmer in a small pot and pour over your finished dish or you can   gradually add your sauce to the veggies now and allow them to take   more of the flavor. Add as much or as little as you prefer.
  12.  Check you pasta for softness
  13.  Drain and set aside when ready.
  14.  Grab your favorite bowl, laying out your pasta then veggies and     garnish with thyme!
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