Rasta Pasta

Course: Dinner

Cuisine: Jamaican Cuisine

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 229kcal

Author: Shruthi Baskaran-Makanju

My vegan rasta pasta recipe is creamy, mildly spicy, and just full of flavor. Ready in just 30 minutes, so this is perfect for a quick and tasty weeknight meal!

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Ingredients

1 lb penne rigate
1 tablespoon neutral oil such as avocado or vegetable
⅓ cup sliced green onions about 4 stalks, plus more for serving
2 cloves garlic minced
3 large bell peppers 1 red, 1 yellow, 1 green, sliced into ¼-inch strips
2 tablespoons Jamaican jerk seasoning such as Walkerswood Mild Jerk Seasoning
½ cup full-fat coconut cream
¼ cup low-sodium vegetable stock
½ teaspoon kosher salt plus more to taste
⅓ cup grated vegan parmesan or Parmigiano-Reggiano
2 tablespoons fresh thyme leaves or chopped parsley for garnish

Instructions

Bring a large pot of generously salted water to a boil. Cook the penne according to package instructions until al dente (about 1 minute shy of package time). Reserve ½ cup pasta water, then drain.
While the pasta cooks, heat the oil in a large skillet over medium-high until shimmering. Add the green onions and garlic and sauté until fragrant, about 30 seconds — don't let the garlic brown.
Reduce heat to medium-low. Add the bell pepper strips and sauté, stirring occasionally, until softened but still holding color, 5 to 7 minutes.
Stir in the jerk seasoning and toast for 30 seconds to bloom the spices. Pour in the coconut cream and stock, add the kosher salt, and simmer gently for 3 minutes, until the sauce thickens slightly.
Add the vegan parmesan and stir until it melts into the sauce. Add the drained pasta and toss to coat, cooking another 2 to 3 minutes so the pasta absorbs the sauce. Add reserved pasta water 2 tablespoons at a time until the sauce coats the back of a spoon.
Taste and adjust salt. Garnish with fresh thyme and extra green onions. Serve hot.

Notes

Mild jerk baseline. Serve hot sauce on the side for heat; kids can skip it.
Coconut cream, not milk. Refrigerate a full-fat can overnight, open upside-down so the water pours off, scoop the thick cream.
Al dente matters. Pasta finishes in the sauce.
Dairy swap: ½ cup heavy cream + ⅓ cup grated Parmigiano-Reggiano.
Tofu Croutons (+7g protein): Press 1 (14-oz) block extra-firm tofu 15 min, cube into ¾-inch pieces. Toss with 1 tbsp jerk seasoning + 1 tbsp oil. Pan-sear 3–4 min per side until golden. Scatter on top.
Store in the fridge up to 3 days. Reheat with a splash of plant milk or stock over medium.

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