Jamaican Jerk Mushroom Pasta

Recipe inspired by Vonn Jennings and Shiquala Dukes

Ingredients:

For the pasta…

8-10 ounces Oyster mushroom, sliced

1-2 tablespoons Neutral oil

1 teaspoon Paprika

1 teaspoon Chili powder

1 teaspoon Granulated garlic

1 teaspoon Onion powder

1/4 teaspoon Black pepper

1/2 teaspoon Mushroom umami seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon Salt

2 Bell peppers, seeded and sliced

1 Red onion, peeled and sliced

16 ounces Malfade Corte or Mafaldine pasta

For the sauce…

1/2 cup Cashews, whole or chopped roughly

1 cup Oat milk

1 cup Coconut cream

2-4 tablespoons Jerk marinade* (see recipe below or store bought such as Walkerswood)

Method:

In a wide sauté pan over medium in heat add 1 tablespoon of oil and the mushrooms. Cook for one to two minutes, then add the spices along with the peppers and onions. Cook until vegetables are softened.

Once vegetables are soften, add the cashews, oat milk, coconut cream, and jerk seasoning. Simmer for 5 minutes. Taste and adjust for seasoning, adding more salt, pepper, or jerk marinade as desired.

Meanwhile, prepare the pasta according to package directions.

Add pasta to serving bowls and spoon sauce over. Enjoy!

*For homemade Jerk Marinade…

1-2 Scotch bonnet peppers, seeddd and finely chopped

1 Red or yellow onion, finely diced

2 Garlic cloves, minced

2 Scallions, finely chopped

2 tablespoons White vinegar

2 tablespoons Soy sauce

1-2 teaspoons Fresh grated ginger

1-2 teaspoons Brown sugar

1/2 teaspoon Fresh pimento seeds

1/2 teaspoon Nutmeg

1 teaspoon Fresh thyme

1/2 teaspoon Sea salt

1/4 teaspoon Ground black pepper

Oil

Squeeze lime

Combine all ingredients together in a bowl and allow to sit at least 30 minutes for the flavors to marry. Can be made a day ahead, and stored in the fridge overnight in a non-reactive container.

Recipe inspired by Vonn Jennings and Shiquala Dukes