This Vegan Rasta Pasta is super creamy, slightly spicy, and majorly flavorful pasta dish. Full of fun-colored bell peppers, this recipe is a perfect quick weeknight dinner that everyone will love! DONE in under 30 minutes!
If you like bell peppers and Jamaican flavors, you will love this pasta! Rasta pasta is a Jamaican inspired dish, which is named after the Rastafari culture in Jamaica. However, this is actually not a traditional Jamaican dish.
Despite it's lack of authenticity, it is still so delicious and flavorful! Typical rasta pasta includes peppers and jerk seasoning in an alfredo-like sauce. This vegan rasta pasta swaps out all of the heavy dairy for some coconut cream. The subtle sweetness balances the heat perfectly!
Pair this dish with some proteins, such as Chicken-Fried Tofu Nuggets. Or, add some spiced crunch by topping it with Curry Roasted Chickpeas.
Why you'll love this recipe
- Unique Pasta - This pasta, although it is still creamy and delicious, is so different from a traditional pasta dish! The spices & coconut balance perfectly for a unique dish!
- Quick & Easy - This recipe can be on your table in less than 30 minutes! Just boil your pasta, and make a quick sauce!
- Easily Customizable - Make this exactly how you want it! If you like more spice, add more! If you only like green peppers, only use those! Customize it to your liking!
What you need for this recipe
Ingredients and Substitutions:
- White Onion - Sweet or yellow onion can be used in place of white.
- Bell Peppers - For aesthetic purposes, I recommend using three colors of bell peppers. However, any color will work if you only want to use one or two.
- Scallions - If you don’t have scallions or green onions, add an extra garlic clove instead.
- Penne Pasta - Any pasta shape works, but penne or other short shapes work the best!
- Coconut Cream - Unsweetened, canned coconut cream. Find it in the international aisle near the canned coconut milk. This is different from cream of coconut, which is much sweeter. Full-fat canned coconut milk can work in place of cream.
- Jerk Seasoning - I highly recommend using mild jerk seasoning. Mild still has a good amount of heat, and the spicier versions may overpower the dish.
How to make this recipe
Step 1: Prepare Ingredients
Begin by brining a large pot of salty water to a boil. Boil your pasta according to box instructions. Drain and set aside.
Use a sharp knife to cut off the tops and bottoms of your peppers. Then, carefully use the knife to remove the seeds and "ribs" from the inside of the peppers.
Once the tops, bottoms, and seeds are removed, slice the peppers into long strips, also known as 'julienne.'
Cut a white onion in half, then thinly slice one half of the onion.
Chop roughly ½ inch pieces of scallions.
Mince two large cloves of garlic.
Step 2: Make the Sauce
In a sauté pan, add two tablespoons of vegetable oil. Add the sliced onions and sauté until slightly translucent.
Next, add the chopped scallions and sauté with the onions until they turn bright green and begin to soften.
Once soft, add all of the sliced bell peppers and sauté again.
Let these all cook for about 1-2 minutes, then add the minced garlic last so that it doesn't burn.
Once sautéed and all of the onions and peppers are slightly soft, add the mild jerk seasoning and stir to combine.
Next, add the coconut cream and stir until fully combined.
Step 3: Finishing Touches
Add the cooked and drained pasta to the rasta sauce. Combine thoroughly.
Taste and add salt or more jerk seasoning as you wish!
Add to a plate and serve hot. Garnish with extra scallions and enjoy!
Expert Tips and Tricks
- Be sure you use unsweetened coconut cream, NOT cream of coconut. Coconut cream will be found in a can, likely in the asian or international foods section of a grocery story. Cream of coconut will be way too sweet.
- Jerk seasoning is pretty spicy as is. I highly recommend using the mild seasoning so that the spice does not overpower the rest of the recipe. However, if you are feeling brave, the spicier jerk seasoning is fine too.
- Use any color of bell peppers that you want! I know that some people like one color over another. I like to use all 3 for the color, but use whatever kind you enjoy!
Recipe FAQs
According to legend, this dish was served to a group of Jamaican construction workers who claimed it should be called rasta pasta because the colors of the peppers resembled the colors represented in the Rastafari culture.
The ingredients in jerk seasoning are: scallions, hot peppers, black pepper, salt, onion, allspice, nutmeg, cane sugar, citric acid, and thyme.
If you have leftovers, you can store them in the refrigerator in an airtight container for up to a week. To reheat vegan rasta pasta, simply dump the leftovers into a microwave safe bowl and heat in 30-second increments until heated through. You can also add the leftovers to a pan and heat it on low heat on the stove with a splash of water.
Related Recipes
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Vegan Rasta Pasta
Equipment
- Medium-sized pot
- Large pan
- Knife
- Cutting Board
- Can Opener
Ingredients
- 3 Bell peppers julienned
- ½ medium White onion sliced
- 1 tablespoon Mild jerk seasoning
- 1 cup Chopped scallions about ½ inch chops
- 8 ounces Penne pasta
- 1 cup coconut cream
- 2 tablespoon vegetable oil
Instructions
- Begin by brining a large pot of salty water to a boil. Boil your pasta according to box instructions. Drain and set aside.
- Use a sharp knife to cut off the tops and bottoms of your peppers. Then, carefully use the knife to remove the seeds and "ribs" from the inside of the peppers.
- Once the tops, bottoms, and seeds are removed, slice the peppers into long strips, also known as 'julienne.'
- Cut a white onion in half, then thinly slice one half of the onion.
- Chop roughly ½ inch pieces of scallions.
- Mince two large cloves of garlic.
- In a sauté pan, add two tablespoons of vegetable oil. Add the sliced onions and sauté until slightly translucent.
- Next, add the chopped scallions and sauté with the onions until they turn bright green and begin to soften.
- Once soft, add all of the sliced bell peppers and sauté again.
- Let these all cook for about 1-2 minutes, then add the minced garlic last so that it doesn't burn.
- Once sautéed and all of the onions and peppers are slightly soft, add the mild jerk seasoning and stir to combine.
- Next, add the coconut cream and stir until fully combined.
- Add the cooked and drained pasta to the rasta sauce. Combine thoroughly.
- Taste and add salt or more jerk seasoning as you wish!
- Add to a plate and serve hot. Garnish with extra scallions and enjoy!
Notes
- Be sure you use unsweetened coconut cream, NOT cream of coconut. Coconut cream will be found in a can, likely in the asian or international foods section of a grocery story. Cream of coconut will be way too sweet.
- Jerk seasoning is pretty spicy as is. I highly recommend using the mild seasoning so that the spice does not overpower the rest of the recipe. However, if you are feeling brave, the spicier jerk seasoning is fine too.
- Use any color of bell peppers that you want! I know that some people like one color over another. I like to use all 3 for the color, but use whatever kind you enjoy!
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