Vegan Rasta Pasta

Easy Vegan Rasta Pasta

If there’s one thing I love, it’s a good bowl of pasta! A few months ago my husband went out and bought several jars of Jamaican Curry paste (you would have thought it was being discontinued), so I’ve been scratching my head trying to figure out how best to make use of it. That’s how I got the inspiration for this Easy Vegan Rasta Pasta recipe! I’ve seen a few versions of it floating around the internet for quite some time now and finally decided to put my own spin on it.

Vegan Rasta Pasta

How to Make Easy Vegan Rasta Pasta

Making this Vegan Rasta Pasta is super easy! To get started, you’ll want to first gather up all of your ingredients. There’s nothing worse than starting a recipe only to realize that you’re missing a few ingredients! Trust me, I know from experience.

Once all of your ingredients are gathered, you can begin cooking your pasta noodles according to the package instructions. I always like to add a few drops of oil or vegan butter in the water to keep the noodles from sticking together. Once they’re done, set them aside.

While the pasta is cooking, you can start creating the sauce. In a sauté pan over medium heat, add in your vegan butter, diced onion and minced garlic. Sauté them together until the onions are translucent and the garlic is fragrant. Season the mixture with a little salt and pepper to taste for a little extra flavor.

At this point you’re ready to add in your coconut milk, jerk seasoning and vegetable broth. My favorite jerk seasoning has always been by a brand called Walkerswood. My dad used it aaaaall the time growing up. Though I like the hot version, they have a mild version too if you’re not really a fan of spicy foods. Mix all of these ingredients together and increase the heat so that you can reach a low boil, then reduce to a simmer.

You’ll notice that the sauce is a little loose, so to thicken it, I like to add in a little cornstarch and water mixture along with the vegan parmesan cheese. Stir these ingredients together until well combined. Last but not least, you’re ready to add in the sliced bell peppers. I used a combination of green, yellow and red bell peppers, but if you’re in a pinch, simply use what you have. After all, the sauce is the real star here! I like to let the peppers cook just long enough for them to be cooked, but still slightly crunchy.

Wanna kick this Vegan Rasta Pasta up a notch? Try adding in some vegan chicken tenders! I picked up some from Trader Joe’s during a recent trip. All I did was season them with the jerk seasoning and cooked them for a few minutes on a grill pan. Easy peasy! Vegan shrimp would work really well here too!

Now that you’ve got both your sauce and pasta, it’s time to combine the two. I find this easiest to do by combining layers of the pasta and sauce mixture together then tossing them with a pair of tongs to combine. Top this Vegan Rasta Pasta with your vegan chicken or shrimp (if using) and voila! You’re ready to eat and enjoy a delicious flavorful meal!

Tips for Making the Best Vegan Rasta Pasta

  • Gather and prep all of your ingredients first. Gathering the Vegan Rasta Pasta ingredients ahead of time will help you ensure you’ve got everything you need before getting started. Prepping the ingredients will help making the recipe go smoothly.
  • Choose the right jerk seasoning for you. As I mentioned before, I prefer Walkerswood’s hot wet seasoning, but you can also use their mild version. If you already have a jerk seasoning you love (be it wet or dry), feel free to use that as well!
  • Use your favorite vegan parmesan cheese. We all know there are a lot of different options on the market these days when it comes to vegan cheese. While I haven’t tried them all, I most often purchase Follow Your Heart and Whole Foods’ 365 brand.

FAQ’s About Vegan Rasta Pasta

  • Can I sub a different kind of plant milk for the full-fat coconut milk? Unless you have an allergy, I wouldn’t recommend it. The coconut milk definitely adds to the overall flavor. However, if you have an allergy you can sub for an alternative like soy milk.
  • Can I use a different type of pasta? Absolutely! Penne pasta would work well here too.
  • Do I have to use a wet jerk seasoning? Nope! A dry seasoning would work too. You can use whatever you prefer.
  • Do I have to use red, yellow and green bell peppers? Though all three colors make for a more vibrant Vegan Rasta Pasta dish, you can certainly get away with using just one or two.
  • Is the vegan parmesan cheese really necessary? It definitely adds to the flavor, but if you don’t have any I don’t think it would completely ruin the dish.

I know you’ll love this Easy Vegan Rasta Pasta! It’s full of flavor, easy to make and perfect for sharing with both vegans and non-vegans alike! It’s #PickyAssHusbandApproved 🙂 Give this recipe a try and let me know what you think of it in the comments below!

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Easy Vegan Rasta Pasta

Easy Vegan Rasta Pasta recipe made using coconut milk and jerk seasoning for a flavorful sauce tossed in fettuccini pasta noodles and topped with optional vegan chicken!
Course Main Course
Cuisine American, Jamaican
Keyword Jerk Seasoning, Pasta
Prep Time 17 minutes
Cook Time 20 minutes
Total Time 37 minutes
Servings 6

Ingredients

  • 1 lb fettuccini pasta
  • 2 tbsp vegan butter
  • ½ yellow onion diced
  • tsp minced garlic
  • salt and pepper to taste
  • 1 can full fat coconut milk
  • 1-2 tbsp Jamaican jerk seasoning (can use wet or dry seasoning) adjust depending on spice preference
  • 1 cup vegetable broth
  • 1 cup vegan parmesan cheese plus more for garnish (optional)
  • 2 tbsp cornstarch + 2 tbsp water mixed
  • 1 green bell pepper sliced
  • ½ red bell pepper sliced
  • ½ yellow bell pepper sliced
  • fresh chopped parsley for garnish optional

Instructions

  • Cook the pasta according to package directions with a few drops of oil. Drain and set aside once finished.
  • In a sauté pan, add the vegan butter and allow it to melt over a low medium heat.
  • Once the vegan butter is melted, add in the diced onion and garlic. Season with salt and pepper to taste. Sauté until fragrant.
  • Add in the coconut milk, jerk seasoning and vegetable broth. Stir to combine and bring to a low boil, then reduce heat to a low simmer.
  • Stir in the vegan parmesan cheese along with the cornstarch and water mixture.
  • Add in the sliced bell peppers and allow to simmer for a few minutes until cooked, but still slightly crunchy.
  • In a large bowl or serving dish, combine the pasta with the sauce so that all of the noodles are covered.
  • Garnish with fresh parsley and additional vegan parmesan (optional). Serve as is or add in your favorite vegan meats like chicken or shrimp. Enjoy!

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