* 150g penne pasta, boiled * 2-3 oyster mushrooms * 1 tsp smoked paprika * 1 onion, sliced * 2 garlic cloves, crushed * 2 fresh thyme * 1 ½ mixed bell peppers * ½ tomato, diced * 2-3 tbsp of mild jerk marinade (if it’s regular heat, only use a few tsp and add 1 tsp of dried jerk seasoning or it will be very hot)
**Cream**
* 1 can coconut milk * 1/4 cup hemp seeds * 1 tbsp nutritional yeast * 1 tbsp tapioca flour/starch
**Tofu**
* 280g extra firm tofu * 1 tbsp smoked paprika * 1 tsp onion salt * 1 tbsp olive oil
###Instructions
1. Blend the cream: hemp seeds + coconut milk + tapioca starch + nutritional yeast = silky magic. 1. Boil the pasta: cook according to packet instructions, reserve some pasta water, then drain & set aside. 1. Bake the tofu: season with smoked paprika + onion salt, toss in oil, and bake at 200°C for 20 mins. 1. Sauté mushrooms: cook first in jerk marinade until reduced and golden. 1. Add aromatics: stir in smoked paprika, spring onion, garlic, and thyme. 1. Add baked tofu: toss it in to soak up the flavor. 1. Add bell peppers + tomato – cook until softened and vibrant. 1. Pour in the cream: stir, simmer, and add a splash of pasta water to loosen the sauce. 1. Season to taste: add salt and pepper as needed. 1. Toss in the pasta: mix well until creamy, coated, and full of bold flavor.
6 Comments
###Ingredients
* 150g penne pasta, boiled
* 2-3 oyster mushrooms
* 1 tsp smoked paprika
* 1 onion, sliced
* 2 garlic cloves, crushed
* 2 fresh thyme
* 1 ½ mixed bell peppers
* ½ tomato, diced
* 2-3 tbsp of mild jerk marinade (if it’s regular heat, only use a few tsp and add 1 tsp of dried jerk seasoning or it will be very hot)
**Cream**
* 1 can coconut milk
* 1/4 cup hemp seeds
* 1 tbsp nutritional yeast
* 1 tbsp tapioca flour/starch
**Tofu**
* 280g extra firm tofu
* 1 tbsp smoked paprika
* 1 tsp onion salt
* 1 tbsp olive oil
###Instructions
1. Blend the cream: hemp seeds + coconut milk + tapioca starch + nutritional yeast = silky magic.
1. Boil the pasta: cook according to packet instructions, reserve some pasta water, then drain & set aside.
1. Bake the tofu: season with smoked paprika + onion salt, toss in oil, and bake at 200°C for 20 mins.
1. Sauté mushrooms: cook first in jerk marinade until reduced and golden.
1. Add aromatics: stir in smoked paprika, spring onion, garlic, and thyme.
1. Add baked tofu: toss it in to soak up the flavor.
1. Add bell peppers + tomato – cook until softened and vibrant.
1. Pour in the cream: stir, simmer, and add a splash of pasta water to loosen the sauce.
1. Season to taste: add salt and pepper as needed.
1. Toss in the pasta: mix well until creamy, coated, and full of bold flavor.
[Source](https://www.instagram.com/reel/DQ2L0qLCBh_/)
This looks amazing! Can’t wait to try
Looks amazing! Yum
I will most definitely be trying this. Thanks for posting
This looks delicious!! Love the coconut cream concoction, thank you for sharing, definitely going to try this!
Love this, definitely making it