Vegan Rasta Pasta Recipe

ByHannah Peterson

Creamy, colorful, and packed with bold Caribbean-inspired flavor — this Vegan Rasta Pasta is a vibrant twist on the classic Jamaican favorite! Tender penne coated in a rich, garlicky cream sauce with sautéed bell peppers, broccoli, and a sprinkle of warm spices.

Ready in about 25 minutes, this one-pan wonder is perfect for busy weeknights and sure to become a family favorite.

Why You’ll Love This Vegan Rasta Pasta

  • Bright, colorful veggies in every bite
  • Rich and creamy sauce without any dairy
  • Bold, savory flavor with a touch of spice
  • Naturally vegan and easily gluten-free
  • Customizable heat level and veggie mix

Vegan Rasta Pasta Recipe

(Serves 4)

Ingredients:

  • 12 oz (340g) penne pasta (gluten-free if needed)
  • 2 tbsp olive oil (or vegetable broth for oil-free)
  • 1 small onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli florets
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp chili powder or cayenne (adjust for heat)
  • Salt & black pepper to taste

Creamy Sauce:

  • 1 cup (240ml) unsweetened plant milk (oat or soy recommended)
  • ½ cup (120ml) vegetable broth
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch or arrowroot powder
  • 1 tbsp lemon juice or lime juice
  • ½ tsp garlic powder
  • Salt & black pepper to taste

Instructions:

  1. Cook the pasta: Boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
  2. Sauté the vegetables: Heat oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes. Stir in garlic, red and yellow bell peppers, and broccoli. Cook for 5–6 minutes until veggies are crisp-tender.
  3. Season: Add smoked paprika, thyme, chili powder, salt, and pepper. Toss to coat the vegetables.
  4. Make the sauce: In a bowl, whisk together plant milk, broth, nutritional yeast, cornstarch, lemon juice, garlic powder, salt, and pepper until smooth. Pour into the skillet and bring to a gentle simmer, stirring until thickened (1–2 minutes).
  5. Combine: Add the cooked pasta and a splash of reserved pasta water if needed. Toss everything until well coated and heated through.
  6. Serve: Spoon into bowls and finish with extra black pepper or a sprinkle of nutritional yeast.

Storage: Keeps in the fridge for 3–4 days. Reheat on the stove with a splash of plant milk to loosen the sauce.

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