This Jamaican Vegan Rasta Pasta is so filling and full of delicious savory flavor! Simply toss your favorite pasta in a creamy rich sauce with vegan “chicken,” bell peppers, green onions, and Caribbean spices. This saucy dish is hearty, comforting, and ready in 20 minutes!
Rasta pasta is a creamy and flavorful pasta dish now served in the Caribbean and many Jamaican restaurants.
The thick sauce is made with a spice blend called Jerk seasoning, which is commonly used in Jamaican cuisine. The spices in this blend create a flavor that’s savory, slightly sweet, and has a subtle hint of spiciness.
This easy veggie pasta dish is perfect for busy weeknights and a great way to spice things up with its robust flavors. I also like to stir in some vegan chicken to make it feel like a Jamaican jerk chicken meal.
If you love sautéed peppers and dynamic flavor, be sure to check out my irresistible Cajun Pasta!
You’ll find that this no-meat pasta recipe is so easy to prepare. Simply whip the sauce up while the pasta is boiling and then toss them together!
Reasons To Love This Recipe
- Dairy-free
- Easy to make
- Ready in 20 minutes
- Hearty and satisfying
- Unique Jamaican flavors
- Made without coconut milk
Ingredients and Substitutions
- Pasta - Use any pasta including gluten-free. I like penne or shells because of how they hold the sauce.
- Oil - Use olive, avocado, or another cooking oil. Alternatively, you can sauté the veggies in ¼ cup of water if you want to make this oil-free.
- Garlic - Freshly minced garlic sautées nicely; however, garlic powder can be added in with the seasoning if needed.
- Bell Peppers - Red, green, and yellow peppers make for a colorful meal and each provides its own special of flavor.
- Green Onions - Adds a magnificent touch!
- Jerk Seasoning - This spice blend can be found in the spice aisle of most stores or online. You can also make your own as well.
- Other Seasoning - Just a bit of paprika, salt, and onion powder are really tasty here.
- Vegan Heavy Cream - Makes the sauce thick and creamy. I like to use Silk or Country Crock brands because their flavors are very neutral. Alternatives to heavy cream include vegan half and half, creamer, plant milk mixed with 1 tablespoon of cornstarch, or even full-fat coconut milk.
- Pasta Water - Save some of the water used for boiling the pasta because it stretches the sauce and helps it cling to the noodles.
- Vegan Chicken - This ingredient is optional but I think it makes the dish nice and hearty. I love Gardein frozen “chicken” strips here. The bags I buy usually come with teriyaki sauce, which I save and use for tofu later.
- Vegan Parmesan - Gives the pasta a cheesy texture and flavor. I like Violife, Trader Joe’s, 365, and Follow Your Heart. Vegan mozzarella would work as well.
How to Make Vegan Rasta Pasta
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Slice the bell peppers, dice the green onions, mince the garlic, and grate the vegan parmesan if it isn’t already. Defrost the frozen vegan chicken for about 30 seconds. Cut it into bite-sized pieces and put it back into the freezer for now.
Boil the pasta in salted water until it’s al dente (10-12 minutes). Reserve ½ cup of pasta water before draining it.
While the pasta is cooking, heat a large pan over medium-high heat. Add the oil and once heated, add the peppers. Sauté them for 3-4 minutes, just till they start to soften.
Add the garlic and green onions to the pan. Cook them for 1-2 minutes until they become fragrant.
Stir in the vegan heavy cream and seasoning. Lower the heat to medium and stir occasionally as the sauce cooks and thickens for about 5 minutes.
Add ¼ cup of the pasta water to the sauce and whisk it for a few more minutes until it thickens again. You can add the remaining ¼ cup if you want the sauce a bit thinner.
Stir in the vegan parmesan till it has melted.
Next, spread the frozen vegan chicken throughout the sauce. Let the sauce cook for 2-3 more minutes to heat the chicken.
Turn off the heat and fold in the pasta until it’s fully coated.
Garnish the rasta pasta with vegan parmesan and green onions.
Recipe Variation Ideas
- Increase the heartiness by adding mushrooms, tofu, or vegan sausage.
- Make it spicy with chilies, red pepper flakes, habanero, or scotch bonnet peppers.
- Add more vegetables such as broccoli, asparagus, green beans, peas, or cauliflower.
No-Waste Ideas
- Use leftover bell peppers in Cajun Pasta or Thai Noodle Salad.
- Make BBQ Chicken Pizza with any remaining vegan chicken pieces.
Storage & Reheating
Store leftover pasta in the refrigerator for 3 days or in the freezer for 3 months. Reheat it in the microwave or over the stovetop till heated through. Add a splash of vegetable broth, water, or plant milk to thin out the sauce while reheating it.
More Easy Vegan Pasta Dishes
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Vegan Rasta Pasta
Ingredients
- 8 ounces pasta such as penne
- 3 medium garlic cloves
- 1 tablespoon olive oil
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ cup green onions, diced
- 2 tablespoon jerk seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 ½ cups vegan heavy cream
- ¼-1/2 cup pasta water
- 1 cup frozen vegan chicken (optional)
- ½ cup vegan parmesan
Instructions
- Slice the bell peppers, dice the green onions, mince the garlic, and grate the vegan parmesan if it isn’t already. Defrost the frozen vegan chicken for about 30 seconds. Cut it into bite-sized pieces and put it back into the freezer for now.
- Boil the pasta in salted water until it’s al dente (10-12 minutes). Reserve ½ cup of pasta water before draining it.
- While the pasta is cooking, heat a large pan over medium-high heat. Add the oil and once heated, add the peppers. Sauté them for 3-4 minutes, just till they start to soften.
- Add the garlic and green onions to the pan. Cook them for 1-2 minutes until they become fragrant.
- Stir in the vegan heavy cream and seasoning. Lower the heat to medium and stir occasionally as the sauce cooks and thickens for about 5 minutes.
- Add ¼ cup of the pasta water to the sauce and whisk it for a few more minutes until it thickens again. You can add the remaining ¼ cup if you want the sauce a bit thinner.
- Stir in the vegan parmesan till it has melted.
- Stir the frozen vegan chicken throughout the sauce. Let the sauce cook for 2-3 more minutes to heat the chicken.
- Turn off the heat and fold in the pasta until it’s fully coated. Garnish the Rasta pasta with vegan parmesan and green onions.
Video
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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