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Vegan Rasta Pasta

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



  • 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!