Vegan Pasta Rasta

a cast iron skillet with pasta with bell pepper on a white wooden board

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.

Course Main Dish

Cuisine American

Prep Time 16

Cook Time 14

Servings servings

Calories 504kcal

Author Sina

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.

Nutrition