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–+ servings
Vegan rasta pasta in a pot.

Vegan Rasta Pasta

5 from 1 vote
Cook Time: 15 minutes
Total Time: 15 minutes
Serving Size: 6 people
Author Puja Verma
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DESCRIPTION

Quick and easy vegan rasta pasta made Caribbean style. It features plant-based chicken, infused with jerk spices, and a colorful trio of bell peppers. It's vibrant, creamy and spicy. Serve it hot with a sprinkle of vegan Parmesan and chopped green onions.

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.

NUTRITION

Calories: 170kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 65mg | Potassium: 321mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1037IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg
Course: Main Course
Cuisine: Carribbean
Keyword: Vegan Rasta Pasta
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