This vegan pasta rasta makes the perfect quick end easy weeknight dinner for the whole family. It’s packed with vibrant, nutritious ingredients all in a creamy and satisfying sauce that gets a kick of heat from jerk seasoning.
Why This Recipe Works
If you like flavorful dishes that are ready in no time, this vegan pasta rasta is a must-try! Pasta rasta is a brilliant blend of flavorful Caribbean spices and comforting Italian pasta in a creamy sauce.
This dish is loaded with fresh and colorful bell peppers and satisfying vegan chicken pieces – all tossed with a creamy sauce made of coconut milk. The sauce gets a kick of heat from jerk seasoning making it a satisfying, plant-based dish that the whole family will love.
The combination of the savory and bold Jamaican spices and the creamy texture makes this dish super unique and it’s definitely not your usual pasta dish. It’s one of those recipes that you will make again and again.
And I absolutely love how quick and simple this recipe is. You can have it ready in just about 30 minutes, making it perfect for a busy weeknight or when you’re craving something flavorful without spending hours in the kitchen.
You need only a few fresh ingredients such as bell peppers, green onions, and garlic. The rest are pantry ingredients you most likely already have at home.
So, if you’re looking for a new vegan pasta recipe that’s both comforting and packed with flavor, you should give this vegan pasta rasta a try!
Ingredients & Substitutions
- Pasta – I used penne, but the recipe also works well with farfalle or gemelli.
- Bell Pepper – you need a red, yellow, and a green one.
- Jerk Seasoning – You can find jerk seasoning in the spice aisle of most supermarkets. It’s a blend of garlic powder or granules, onion powder, ground allspice, ginger, dried thyme, cayenne pepper, cinnamon, nutmeg, smoked paprika, cloves, and brown sugar.
- Vegan Chicken – use your favorite vegan chicken substitute. Mine was already seasoned.
- Garlic – fresh garlic.
- Vegan Parmesan – I used a store-bought version for this recipe, but you can also easily make it at home using cashews and nutritional yeast.
- Vegan Cream – or full-fat canned coconut milk if you can’t get ahold of vegan cooking cream.
- Green Onion
How To Make This Recipe
1. Step: Cook the penne according to the instructions on the package. In a large pan, heat some oil and pan-fry the vegan chicken pieces on high heat until crispy. This will take about 4-5 minutes. Season with one teaspoon of Jerk seasoning. Set aside.
2. Step: In the meantime, cut the green onions into rings and finely chop the garlic.
3. Step: Cut the bell peppers into strips.
4. Step: After pan-frying the vegan chicken pieces, heat some more oil in the same pan and cook the green onion rings and the garlic for 2-3 minutes.
4. Step: Then add the bell peppers and cook for another 4 minutes on high heat.
5. Step: Next, add the vegan chicken pieces.
6. Step: Then stir in the full-fat coconut milk, the vegan Parmesan, and the Jerk seasoning.
7. Step: Cook for 3 minutes. Season with salt and pepper. Then add the cooked pasta and stir well.
Tips & Tricks
- If you’re not a fan of vegan meat alternatives, you could replace the vegan chicken pieces with tofu or cooked chickpeas. I’ve also tried this recipe with smoked tofu and I really liked it. You can find smoked tofu in many health food stores.
- Feel free to add more vegetables if you like. Broccoli or mushrooms are also great in this dish.
Storing
Stored in an airtight container in the fridge, this dish will last 3-4 days.
Related Recipes
I Love To Hear From You!
I hope you like this vegan pasta rasta as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Pasta Rasta
Equipment
- 1 chopping board
- 1 knife
- 1 large pan
- 1 pot
Ingredients
- 10 oz penne
- 1 package vegan chicken pieces
- 4 teaspoons Jerk seasoning
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 3 cloves of garlic
- 1 cup full-fat coconut milk or vegan cooking cream
- 1/3 cup vegan Parmesan
- 1/4 cup vegan chicken broth or vegetable broth
Instructions
- Cook the penne according to the instructions on the package. In a large pan, heat some oil and pan-fry the vegan chicken pieces on high heat until crispy. This will take about 4-5 minutes. Season with one teaspoon of Jerk seasoning. Set aside.
- In the meantime, cut the green onions into rings and finely chop the garlic.
- Cut the bell peppers into strips.
- After pan-frying the vegan chicken pieces, heat some more oil in the same pan and cook the green onion rings and the garlic for 2-3 minutes.
- Then add the bell pepper and cook for another 4 minutes on high heat.
- Next, add the vegan chicken pieces.
- Then stir in the full-fat coconut milk, the vegan Parmesan, and the Jerk seasoning.
- Cook for 3 minutes. Season with salt and pepper. Then add the cooked pasta and stir well.
Notes
-
- If you’re not a fan of vegan meat alternatives, you could replace the vegan chicken pieces with tofu or cooked chickpeas. I’ve also tried it with smoked tofu and really liked it. You can find smoked tofu in many health food stores.
- Feel free to add more vegetables if you like. Broccoli or mushrooms are also great in this dish.
- I used a store-bought version for this recipe, but you can also easily make it at home using cashews and nutritional yeast.
Leave a Reply