Classic Greek recipe

3 tablespoons Greek virgin olive oil
3 tablespoons Passion
3 tablespoons Love

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  • 1 lb penne pasta
  • 1 head of broccoli, chopped into florets
  • 2 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 tbsp jerk seasoning
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional)


  • Cook the pasta according to package instructions until it is al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and onion and sauté until they become tender, about 5 minutes.
  • Add the garlic and sauté for another minute.
  • Add the chopped broccoli florets to the skillet and sauté for about 5 minutes until they are tender.
  • In a small bowl, whisk together the coconut milk and jerk seasoning.
  • Add the coconut milk mixture to the skillet and bring to a simmer. Cook for 5-7 minutes or until the sauce thickens.
  • Season with salt and pepper to taste.
  • Add the cooked pasta to the skillet and toss it with the sauce and broccoli until it is fully coated.
  • Serve hot and garnish with fresh chopped parsley or cilantro, if desired.
  • Enjoy your delicious and flavorful Vegan Rasta Pasta with Broccoli!
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