This vegan rasta pasta has been one of my go-to weeknight dinners because it’s ready in just 30 minutes, but it tastes like you’ve been working on it all day. You’re going to love it as much as I do because it’s the PERFECT balance of creamy, mildly spicy, and full of vibrant flavors. I first tried a version of it when I was a student, and it became my go-to for a quick but impressive dinner when friends came over. It’s amazing how something this simple can make you feel like you’ve taken a mini trip to the Caribbean in just 30 minutes!
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💭 Why this rasta pasta will be your weeknight hero
Creamy, mildly spicy, and packed with colorful bell peppers, this dish brings a taste of the Caribbean straight to your table. The jerk seasoning adds just the right kick, balanced perfectly by the richness of coconut cream. Whether I’m short on time or just craving a cozy meal, this recipe never fails to hit the spot!
- Packed with flavor. Rasta pasta is full of flavor thanks to the combination of herbs and spices used in the recipe. The dish is also very versatile, so you can add or remove ingredients to suit your taste.
- Quick and easy to make. This dish only takes 30 minutes to make, which makes it a perfect weeknight meal!
- Vegan version of a classic. Typically, Rasta Pasta has blackened chicken as a key ingredient. This version is a meat-free, dairy-free vegan rasta pasta (that can be made vegetarian by using equivalent dairy products).
📋 Ingredients and notes
To make this vegan Jamaican rasta pasta recipe you’ll need penne pasta, vegetable oil, green onions, colorful bell peppers (mix of red, yellow and green), minced garlic, coconut milk or cream, jerk seasoning, vegetable broth, and vegan cheese.
If you consume dairy, you can use heavy cream instead of coconut milk and vegetarian parmesan cheese instead of vegan hard cheese.
Variations & Substitutions
- Penne pasta. This recipe works with whatever pasta you have at home. I’ve tried macaroni, fettuccine, farfalle, rigatoni, fusilli, and bucatini. The possibilities are endless!
- Bell peppers. I used orange, green, and red bell peppers for a colorful rasta pasta. The colors of the dish are meant to reflect the colors of the Jamaican flag: yellow pasta, blackened jerk chicken, and green bell peppers, and cilantro.
- Protein. You can easily add any kind of faux meat to this recipe. For instance, vegan chik’n, plant-based crumbles, etc. You can also add mushrooms to give it a more umami flavor. I love serving with my vegan drumsticks.
- Coconut cream. You can substitute coconut milk for coconut cream for a lighter version of this pasta. Alternatively, you can also make a roux with plant butter and some flour and then add full fat coconut milk or soy milk to make this creamy sauce.
- Parmesan cheese. I used vegan parmesan cheese, but you can also use regular parmesan cheese or even mozzarella cheese.
- Homemade jerk seasoning: Though this seasoning is available in most grocery stores these days, it’s also super easy to make at home. To make it, mix 2 tablespoons of brown sugar, 1 tablespoon each of garlic powder and onion powder, 2 teaspoons of dried thyme, ground allspice, and ground ginger, and 1 teaspoon each of cayenne pepper, ground cinnamon, ground nutmeg, smoked paprika, ground cloves, and ground white pepper.
📖 How to make vegan rasta pasta
Step 1:
Bring a large pot of salted water to boil, and cook the pasta according to the package instructions. Reserve half a cup of the pasta water, then drain the pasta while it’s al dente and set aside.
Step 2:
While the pasta is cooking, heat oil in a large skillet. Once the oil is hot, add chopped green onions and minced garlic. Sauté for about 30 seconds until fragrant.
Step 3:
Turn down the heat to low-medium, add chopped bell peppers, and sauté for about five to seven minutes until they’re cooked through.
Step 4:
Add Jamaican jerk seasoning and heavy cream (or coconut cream). Stir until just combined. Add vegetable stock and cook for about 3 minutes.
Step 5:
Add the parmesan cheese, followed immediately by the cooked pasta. Allow the pasta to cook more with the sauce for about 3 minutes. Add a little pasta water to adjust the sauce to your desired consistency.
Step 6:
Garnish with fresh herbs and more cheese, and serve hot!
Shruthi’s Top Tip
Cook the pasta al dente. You want your pasta to be cooked al dente so that it still has a bite to it, since you’ll finish cooking it in the sauce. Overcooking can lead to a really mushy consistency.
- Season generously. When it comes to cooking rasta pasta, don’t hold back on the seasonings! Go ahead and be generous with them so that your dish has a robust flavor.
- Use a good quality jerk seasoning. This makes all the difference to the dish! Look for a brand that is authentic and has a good reputation. I love the Walkerswood brand (made in Jamaica, comes in mild and spicy versions!) or better yet, make your own at home!
- Adjust to your spice tolerance. This dish is generally quite balanced due to the combination of spicy seasoning and cream. It’s very easy to adjust the amount of spice to your desired levels!
👩🏽🍳 Troubleshooting FAQs
Rasta Pasta is a Jamaican pasta dish that blends Jamaican and Italian flavors. The dish is popular in Jamaican restaurants, but it can also be found in some Italian restaurants.
Rasta pasta sauce is a unique blend of jerk seasoning and cream. The bell peppers add a hint of sweetness to the sauce as well, while the latter adds a touch of heat.
This vegan rasta pasta is a mildly spiced, well balanced dish! The seasoning provides a bit of heat, but it’s countered by the coconut milk or cream. If you have lower spice tolerance, make sure to purchase a “mild” version!
🍴 How to serve Jamaican rasta pasta
Serve rasta pasta with vegan dinner rolls, garlic kale salad, or roasted vegetable salad. Then, finish with Jamaican sweet potato pudding for dessert.
🍴Storage and reheating suggestions
Store leftover rasta pasta in the fridge for 2-3 days in a sealed airtight container. Reheat it by popping it into a microwave for a minute or two, or by adding it back to a skillet, with a small sliver of plant butter.
Please note that reheating the coconut milk or cream can sometimes cause it to break and result in a bit of a grainier texture, so I don’t recommend storing or freezing it for too long.
🍴 More vegetarian pasta recipes
If you like this recipe, check out my other pasta recipes:
High Protein Vegetarian Dinners
Marinated Tofu (+6 Marinades)
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Rasta Pasta
Ingredients
- 1 lb pasta, penne rigate
- 1 tablespoon vegetable oil
- ⅓ cup green onions
- 2 cloves garlic, (minced)
- 3 bell peppers, large, tricolor (mix of red, yellow, green)
- 2 tablespoon jerk seasoning
- ½ cup coconut cream, substitute heavy cream for vegetarian version
- ¼ cup vegetable stock
- ⅓ cup vegan parmesan, substitute any other hard cheese
Instructions
- Bring a large pot of salted water to boil, and cook the pasta according to the package instructions. Reserve half a cup of the pasta water, then drain the pasta while it's al dente and set aside.
- While the pasta is cooking, heat oil in a medium skillet. Once the oil is hot, add chopped green onions and minced garlic. Sauté for about 30 seconds until fragrant.
- Turn down the heat to low-medium, add chopped bell peppers, and sauté for about five to seven minutes until they're cooked through.
- Add Jamaican jerk seasoning and heavy cream (or coconut cream). Stir until just combined. Add vegetable stock and cook for about 3 minutes.
- Add the parmesan cheese, followed immediately by the cooked pasta. Allow the pasta to cook more with the sauce for about 3 minutes. Add a little pasta water to adjust the sauce to your desired consistency.
- Garnish with fresh herbs and more cheese, and serve hot!
Notes
- Cook the pasta to al dente since you’ll finish cooking it in the rasta pasta sauce. This way, when you’re done cooking, the pasta will be the right texture and not too mushy or overcooked.
- Jerk seasoning is not inherently spicy. If you buy jerk seasoning, look for the Walkerwood brand and get the mild version. Or check out the post for making homemade jerk seasoning!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t have jerk seasoning so I used Cajun seasoning instead. It was amazing!! I found my new favorite recipe. Thank you!
Thank you so much for sharing! So happy you liked it.
10/10! Added garlic fire roasted tomatoes, and soy curls. Chefs kiss!
Thank you! Great idea to add both!
This recipe had just the right amount of spice for me. I made it with coconut cream and it was satisfying without being heavy.
Not having coconut cream on hand, we used the heavy cream. What a delightful recipe you shared with us. Soft pasta and so much flavor.
Thank you.
Using heavy cream makes it a lot more luscious!
It was super yummy and easy to make. The jerk seasoning was the best part! This pasta is going into our weekly rotation.