Vegan Rasta Pasta Recipe
Vegan Rasta Pasta 🌶️🍝
This Vegan Rasta Pasta is creamy, colorful, and full of jerk flavor. Penne gets tossed with bell peppers, broccoli, and a coconut-milk sauce that’s savory, a little spicy, and rich enough to cling to every noodle. It’s a plant-based take on the Jamaican-inspired classic — no dairy, no meat, all comfort.
I love how fast this comes together. The peppers stay bright, the sauce tastes restaurant-level, and a final dusting of jerk seasoning makes the whole bowl pop.
Jump to Recipe ↓ 🌱
Why You’ll Love This Rasta Pasta 💚
- 🌱 Completely dairy-free
- 🌶️ Warm jerk seasoning
- 🫑 Colorful bell peppers
- 🥦 Extra veggies in every bite
- 🥥 Creamy coconut sauce
- ⏱️ Ready in about 30 minutes
The Secret to Creamy Jerk Pasta
Sauté the peppers until they’re just tender so they keep their color. Coconut milk plus a little pasta water makes the sauce glossy without cashews if you’re short on time. Don’t skip the jerk seasoning — that’s the flavor that makes this rasta pasta instead of plain creamy pasta. Finish with more spice on top, like the photo.
Frequently Asked Questions ❓
How spicy is this? 🌶️
It’s warm, not blazing. Start with 1 tablespoon jerk seasoning and add more at the end if you want extra heat.
Can I use a different pasta? 🍝
Yes. Penne is classic, but rigatoni, fettuccine, or gluten-free pasta all work.
What can I add for extra protein? 💪
Crispy tofu, chickpeas, or vegan sausage are all great in this sauce.
🌱 Vegan Rasta Pasta
Ingredients 🛒
- 12 oz (340 g) penne
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 1–1½ tablespoons jerk seasoning, plus more for topping
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- Juice of ½ lime
Instructions 👩🍳
- Cook the penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Heat the olive oil in a large skillet. Cook the onion and peppers for 5–6 minutes, until slightly softened.
- Add the broccoli and garlic. Cook 2–3 minutes more.
- Pour in the coconut milk, jerk seasoning, nutritional yeast, paprika, and salt. Simmer for 3–4 minutes, until slightly thickened.
- Add the pasta and a splash of pasta water. Toss until the sauce coats every piece.
- Finish with lime juice and a dusting of extra jerk seasoning. Serve hot.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 430 |
| Protein | 12g |
| Net carbohydrates | 54g |
| Total carbohydrates | 58g |
| Fiber | 4g |
| Total fat | 18g |
| Sodium | 480mg |
Estimates based on penne, coconut milk, peppers, and broccoli. Exact numbers may vary by jerk seasoning and pasta brand.
Notes & Tips 💡
- If the sauce is too thick, add more pasta water. If it’s thin, simmer another minute.
- A handful of spinach can go in at the end if you want extra greens.
- For a richer sauce, blend ½ cup soaked cashews with the coconut milk.
- Taste before serving — jerk blends vary a lot in salt and heat.
This Vegan Rasta Pasta is creamy, colorful, and full of jerk flavor. A bold bowl that still feels like comfort food. 🌶️🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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