Indulge in the flavors of the Caribbean with our delectable vegan rasta pasta recipe. Bursting with vibrant colors and undeniable deliciousness, this dish is an absolute sensation for your taste buds.
I first tried rasta pasta many years ago in Jamaica on my honeymoon with Mr. Healthy Kitchen.
Ever since then, I knew I had to recreate its incredible flavours.
This veganized version is filled with deliciousness and will knock your socks off!
Jump to:
What is rasta pasta?
Rasta pasta is a popular dish created by chef Lorraine Washington and is known for its vibrant colours and bold flavours.
It originated in Jamaica and features a fusion of Italian and Caribbean flavors, combining pasta with traditional Jamaican spices.
The dish typically features a combination of bell peppers, onions, and garlic, and is seasoned with Jamaican jerk seasoning, giving it a spicy and aromatic kick.
The sauce is completed with a creamy element like coconut milk.
Ingredients + Substitutions
Here’s what you’ll need to make this delicious vegan rasta pasta recipe.
- Pasta: I like penne, but other shapes also work. No matter your choice, make sure to cook your pasta to ‘al dente’ and DO NOT overcook. Choose gluten-free if needed.
- Broth: I use our vegetable bouillon powder for the broth which adds delicious flavour to the dish. (Store-bought is also fine.)
- Onion + peppers: Yellow onion and a variety of pepper colours add vibrance, but use what you have on hand. I like using 1 each of green bell pepper, red bell pepper, and yellow bell pepper.
- Garlic: Fresh is best!
- Jamaican jerk seasoning: You may purchase a jerk blend from the grocery store, or make your own. I use this recipe blend from Jo Cooks. But I increased the onion powder, garlic powder, nutmeg, and cinnamon a tad. 🙂
- Smoked paprika: Optional, but I love some extra smoky flavour in this dish.
- Tomato sauce: Use your favourite homemade or store-bought marinara sauce or tomato puree.
- Chickpeas: For protein, and to replace the chicken or shrimp often found in rasta pasta recipes.
- Coconut milk: To elevate the creaminess and richness of the sauce with a luscious coconut flavour, and replace the heavy cream.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Bring a large pot of generously salted water to a boil, and cook your penne according to package directions for ‘al dente’ pasta. Drain and set it aside.
Meanwhile, sauté the onion and peppers. (photo 1)
Then add the garlic and seasoning. (photo 2)
Stir in all remaining ingredients (except the pasta) and simmer for 5-10 minutes to blend the flavours. (photo 3)
Then turn off the heat and add the cooked and drained pasta. Mix well to evenly coat the pieces and let stand for 5 minutes. (photo 4)
Taste the sauce for salt and pepper and adjust if needed.
Then serve your vegan rasta pasta garnished with fresh herbs like parsley or green onion, and sprinkle with some vegan parmesan cheese, and/or red pepper flakes if you’d like.
Variations
- Make it spicier. If you have a high heat tolerance, add more spices like extra cayenne pepper, and/or red pepper flakes, or add some scotch bonnet peppers to the sauté step of this recipe.
- Add more vegetables. For added nutrients, try tossing in diced zucchini, carrots, and/or sliced mushrooms.
- Swap the chickpeas with another legume such as black beans or lentils if preferred. Or make “vegan chicken” strips using jackfruit and/or soy curls.
- Make it cheesy and stir in ½ cup of meltable vegan cheese during the final step of making the sauce.
Equipment
To make this vegan rasta pasta recipe, I use our 12-inch Xtrema Ceramic Versa pan (photographed above). I like a wide skillet for this, and it fits well with the cooked pasta.
Or, you may use another large pot or a large saucepan of your choice.
Storage
Leftovers will keep in the fridge in an airtight container for 3-4 days. You may reheat them on the stovetop.
NOTE: As the pasta sits in the sauce, it will continue to grow and absorb more sauce.
I don’t recommend freezing pasta as it gets too soft upon thawing.
Expert Tips
- Store-bought jerk spice blends normally have a lot of sugar. Make your own blend to control the amount of brown sugar or omit it entirely if preferred.
- Keep your portions small since pasta and coconut milk are on the heavier side.
- For lower fat, use light coconut milk instead of full fat. Or you may use another dairy-free milk, but note the sauce won’t be as rich.
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
More delicious vegan pasta dishes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- ½ pound penne pasta or your choice of pasta shape
- ¼ cup vegetable broth
- 1 yellow onion finely chopped
- 3 bell peppers any colour/s
- 4 cloves garlic minced
- 2 tablespoons jerk seasoning
- 2 teaspoons smoked paprika
- 1 cup vegetable broth
- 1 cup tomato sauce
- 1.5 cups chickpeas cooked or canned (approx. 1-15 ounce can)
- 1 cup Thai Kitchen coconut milk
Optional garnishes
- vegan parmesan cheese
- black pepper or red pepper flakes
Instructions
- Bring a large pot of water to a boil and cook your pasta according to package directions for 'al dente' pasta. Once cooked, drain and set it aside.
- Meanwhile, add the ¼ cup of broth, onion, and sliced peppers to a large pan and sauté until slightly softened, approx. 5-7 minutes. Then add the garlic and sauté another 30-60 seconds, stirring often, until fragrant.
- Add the remaining cup of broth, tomato sauce, chickpeas, and coconut milk to your pan and simmer over medium heat for 5-10 minutes, and turn off the heat.
- Then add the cooked penne to your sauce and mix well to evenly coat the pasta. Let stand for a few minutes so the pasta absorbs some sauce, and then serve.
Notes
- Store-bought jerk spice blends normally have a lot of sugar. Make your own blend to control the amount of brown sugar or omit it entirely if preferred.
- Keep your portions small since pasta and coconut milk are on the heavier side.
- For lower fat, use light coconut milk instead of full fat. Or you may use another dairy-free milk, but note the sauce won’t be as rich.
- Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
- Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.
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