Vegan rasta pasta is a vibrant, spicy, and tropical dish that will send your taste buds straight to the heart of the Caribbean! It features plant-based chicken, a creamy sauce infused with jerk spices, and a colorful trio of bell peppers. Serve it hot with a sprinkle of vegan Parmesan and chopped green onions for the ultimate dinner table statement!
Why you’ll love this recipe
- Creamy yet light: Coconut milk offers a rich and creamy consistency without making the dish feel too heavy.
- Visually appealing: The mixture of bell peppers dispersed throughout pasta and sauce gives the dish an incredibly vibrant and appetizing look.
- Vegan-friendly: With the use of coconut milk and plant-based chicken, this healthy rasta pasta is suitable for almost all dietary needs and preferences.
What is vegan rasta pasta?
This vegan rasta pasta recipe is inspired by the vibrant cuisine and colors of the Caribbean! Tender penne is coated in a creamy, spicy sauce that's brimming with flavors of Jamaican jerk seasoning.
Red, green, and yellow bell peppers add savory, juicy flavors and a splash of color that makes the dish as beautiful as it is delicious! I love to add plant-based chicken to boost the protein content, but you can just as easily use tofu or tempeh strips.
The best part? It’s so quick and easy to throw vegan rasta pasta together, making it the perfect option for busy weeknights. Serve it with fresh parsley, vegan Parmesan, and a sprinkle of green onions, and trust me, you're going to be going back for seconds.
Ingredients & Substitutions
- Pasta: Penne holds up well to the hearty sauce, but any short pasta can be used. Try fusilli, farfalle, rigatoni, or cavatappi.
- Plant-based chicken: Use any brand of plant-based chicken that you prefer! Some options include Abott's Butcher, Gardein, Beyond Chicken, Morningstar Farms, or Tofurky. Or, use tofu or tempeh slices as an alternative.
- Coconut milk: Make sure you use full-fat coconut milk from a can for the richest, creamiest sauce. You can try other plant-based milk, but the consistency will vary.
- Avocado oil: To sauté the veggies. If you don’t have avocado oil, you can substitute it with olive, canola, or coconut oil.
- Nutritional yeast: Provides a cheesy, umami flavor without the need for dairy-based cheese. If you don’t have nutritional yeast, add extra vegan Parmesan or cheddar. Plus it's another add on to protien.
- Jerk seasoning: Gives the dish its characteristic Caribbean flavor. There are many store-bought jerk spice blends available, or you can make your own.
- Garlic paste: Adds a robust, zesty, and savory flavor. Fresh minced garlic also works!
- Onions & bell peppers: Provide a bit of crunch and a lot of color. While this dish is meant to be made with Rastafarian (red, green, and yellow) bell peppers, feel free to use any combination that you prefer.
- Vegan Parmesan: Use store-bought or make a homemade version with blended cashews, nutritional yeast, and salt.
- Parsley & green onions: I love to add a sprinkle of fresh parsley and green onions for a pop of fresh flavor at the end.
How to make vegan rasta pasta
- Step 1: Start off by cooking the penne as per the package instructions. Remember to reserve about ½ cup of pasta water for later — this is key for creating a silky sauce.
- Step 2: Heat some avocado oil in a large pot over medium heat, then toss in your plant-based chicken. Give it a good sauté for a couple of minutes until it starts to brown.
- Step 3: Add your onions, garlic, and jerk seasoning. Sauté everything together for a few minutes until the onions become translucent.
- Step 4: Pour in the coconut milk and stir in the nutritional yeast. Once everything is mixed well, add the bell peppers and cook on high for about 4 minutes.
- Step 6: Turn the heat to low and mix in the cooked pasta, fresh parsley, and vegan Parmesan. Toss everything together, then garnish with green onions before serving.
Storage & Reheating
This vegan rasta pasta is a great dish for meal prep and leftovers. Follow these simple storage and reheating instructions to keep it fresh:
- Fridge: Store any leftover vegan rasta pasta in an airtight container for up to 4-5 days.
- Freezer: This pasta can be frozen for up to 3 months. Once it’s cooled transfer it to a freezer-safe bag or container. Thaw it in the refrigerator overnight before reheating.
- Reheating: Reheat the pasta on the stovetop over medium heat, adding a little water or plant-based milk if necessary to loosen up the sauce.
Variations
- Curry: Use curry powder instead of jerk seasoning for a unique flavor profile.
- Cheesy: Top your vegan rasta pasta with vegan mozzarella or cheddar cheese.
- Spicy: Add spicy chiles, like jalapeños or serranos, to kick things up a notch!
- Herbaceous: Use fresh basil instead of parsley for a different herb flavor.
Top tips
- Use full-fat milk: For the creamiest, richest result, opt for full-fat canned coconut milk.
- Save the pasta water: Adding a bit of pasta cooking water to the sauce helps it thicken and adhere to the pasta.
- Don't overcook the peppers: Since you want the bell peppers to have a slight crunch, it’s important not to cook them much past a few minutes.
FAQ
Yes, you can easily make this vegan rasta pasta recipe gluten-free! All you have to do is replace regular penne with a gluten-free brand. Just make sure to adjust the cooking times accordingly.
Of course! If you’re looking for a lower-fat version of this vegan rasta pasta, you can swap out the coconut milk for low-fat (lite) coconut milk. Just keep in mind that the low-fat version won’t be as creamy, which will affect the overall texture of the dish.
If you want to increase the protein content of your vegan rasta pasta, you can use penne made from lentils or other legumes. Additionally, you can incorporate chickpeas, tofu, or tempeh.
More pasta recipes
If you enjoy this healthy rasta pasta recipe as much as I do, take a look at these other simple pasta dishes:
- Lemon Orzo Salad: Zesty orzo salad filled with Mediterranean flavors.
- Mushroom Couscous: An earthy, hearty, and umami-rich dish ready in 15 minutes.
- Linguine Pasta: A simple Italian dish served with garlic herb sauce.
- Vegan Baked Pasta: A plant-based spin on the viral TikTok recipe.
Vegan Rasta Pasta
DESCRIPTION
INGREDIENTS
- 2 cups penne pasta uncooked
- 10 ounces plant-based chicken store bought
- 13.5 ounces coconut milk full fat
- ½ tablespoon avocado oil
- ½ cup nutritional yeast
- 2 ½ tablespoon jerk seasoning
- 1 tablespoon garlic paste or minced
- ½ cup onions diced
- 1 whole green bell pepper sliced
- 1 whole yellow bell pepper sliced
- 1 whole red bell pepper sliced
- ⅓ cup vegan parmesan cheese shredded
- ½ cup parsley (loosely packed) chopped
- ¼ cup green onions thinly sliced
METHOD
- Cook pasta per package instructions and set aside with ½ cup pasta water.
- Diced, slice, or chop all vegetables and herbs.
- Heat oil in a large pot over medium heat. Add vegan chicken and sauté for a couple minutes till it starts to lightly brown.
- Add onions, garlic and jerk seasoning. Cook for another minute till the onions are translucent.
- Pour in the coconut milk and stir in the nutritional yeast.
- Add all the bell peppers (red, yellow, green). Cook for 4 minutes on high heat.
- Turn down the heat to low and mix in the cooked pasta, fresh parsley, and vegan parmesan cheese. Toss together till well combined.
- Garnish with chopped green onions before serving.
NOTES
- Use full-fat milk: For the creamiest, richest result, opt for full-fat canned coconut milk.
- Save the pasta water: Adding a bit of pasta cooking water to the sauce helps it thicken and adhere to the pasta.
- Don't overcook the peppers: Since you want the bell peppers to have a slight crunch, it’s important not to cook them much past a few minutes.
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