Vegan Rasta Pasta

Creamy, spicy, and full of color—this rasta pasta brings bold Caribbean flavors to your dinner table. It’s got just the right kick from jerk seasoning, a silky coconut (or cashew) sauce, and tender bell peppers in every bite. It’s one of those dishes that looks fancy but is secretly so easy to make.

Course Main Course

Cuisine Caribbean-inspired

Diet Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 551kcal

Author Rachel

Ingredients

For the Pasta:

16 ounces whole grain penne pasta
1 cup reserved pasta water
½ yellow onion thinly sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
1 green bell pepper sliced
3 cloves garlic minced
1-2 tablespoons jerk seasoning adjust to taste
1 teaspoon smoked paprika
½ teaspoon salt or to taste
Freshly ground black pepper to taste
1 (13.5 ounce) can full-fat coconut milk or cashew cream—see below
1 cup low-sodium vegetable broth
1 tablespoon cornstarch optional, for thickening
1-2 tablespoons nutritional yeast optional, for a cheesy flavor
1 lime juiced
¼ cup chopped scallions for garnish
1-2 teaspoons fresh thyme leaves stems removed, for garnish

Optional Cashew Cream Substitute: If you prefer not to use coconut milk, blend the following until smooth:

1 cup raw cashews soaked in hot water 15 minutes, then drained
1.5 cup water
1 tablespoon lemon juice

Instructions

Bring a large pot of water to a boil and cook your pasta according to package directions until al dente. Drain and set aside, reserving about 1 cup of the cooking water.
16 ounces whole grain penne pasta
In a large nonstick pan, add the onion and bell peppers. Sauté over medium heat for about 5–7 minutes, stirring occasionally. Add the garlic during the last minute and cook until fragrant.
½ yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 3 cloves garlic
Stir in the jerk seasoning, smoked paprika, salt, and pepper. Let the spices toast for about 30 seconds to bring out their flavor
1-2 tablespoons jerk seasoning, 1 teaspoon smoked paprika, ½ teaspoon salt, Freshly ground black pepper
Pour in the coconut milk (or cashew cream), vegetable broth, and reserved pasta water and stir well. Bring to a gentle simmer and cook for 4-5 minutes, allowing the sauce to thicken slightly. Add nutritional yeast, if using, and the lime juice.
1 (13.5 ounce) can full-fat coconut milk, 1 cup low-sodium vegetable broth, 1 cup reserved pasta water
Optional: If the sauce isn’t thickening enough to your liking, add a tablespoon of cornstarch. I like to dissolve it with a couple tablespoons of cold water first, then add it to the pan while everything is simmering. It should thicken up within a few minutes.
1 tablespoon cornstarch
Add the cooked pasta to the pan and toss until evenly coated in the creamy sauce. Stir in lime juice and nutritional yeast, if using.
1-2 tablespoons nutritional yeast, 1 lime
Taste and adjust seasonings as needed. Serve hot, topped with fresh scallions and fresh thyme.
¼ cup chopped scallions, 1-2 teaspoons fresh thyme leaves

Notes

Spice level: Use mild jerk seasoning for a gentle heat, or add a dash of cayenne for extra kick.

Make it protein-packed: Add cooked chickpeas, lentils, or soy curls strips for a heartier meal.

Nutrition