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    Home » Recipes » Pasta Recipes

    Vegan Rasta Pasta

    Published: Sep 15, 2021 by Emily · This post may contain affiliate links.

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    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!

    plated rasta pasta with garnishes and uncooked pasta around the plate.

    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:

    ingredients with labels.
    • 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.

    • onions and scallions in a pan.
    • onions, scallions, peppers, and garlic in a silver pan.

    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.

    • all vegetables in a silver pan with jerk seasoning and a wooden spoon stirring.
    • all vegetables in a silver pan with coconut cream added.

    Step 3: Finishing Touches

    Add the cooked and drained pasta to the rasta sauce. Combine thoroughly.

    pasta added to the sauce in the silver pan.

    Taste and add salt or more jerk seasoning as you wish!

    Add to a plate and serve hot. Garnish with extra scallions and enjoy!

    finished rasta pasta in a bowl with dried pasta around the bowl.

    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

    Why is it called Rasta Pasta?

    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.

    What is jerk seasoning made from?

    The ingredients in jerk seasoning are: scallions, hot peppers, black pepper, salt, onion, allspice, nutmeg, cane sugar, citric acid, and thyme.

    How do you reheat Rasta pasta?

    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

    • Creamy Vegan Tuscan Pasta (Instant Pot)
    • Creamy Dairy-Free Mushroom Stroganoff (Instant Pot)
    • Creamy Vegan Miso Ramen Noodles
    • Vegan Jalapeño Popper Pasta

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Vegan Rasta Pasta

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American, Jamaican
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 383kcal
    Author: Emily

    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!

    Nutrition

    Calories: 383kcal | Carbohydrates: 47.4g | Protein: 8.8g | Fat: 18.1g | Saturated Fat: 8g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 1.9g | Sodium: 70mg | Fiber: 3g | Sugar: 5.5g
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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