Vegan Rasta Pasta Recipe (Quick & Easy)

Vegan rasta pasta is a Caribbean-inspired dish made by tossing cooked pasta with sautéed bell peppers, onion and garlic in a creamy coconut milk and jerk marinade sauce, finished with turmeric, vegan cheese, thyme and black pepper. It takes about 35 minutes from start to finish and makes a colourful, dairy-free midweek meal for four.

How Do You Make Vegan Rasta Pasta?

This vegan rasta pasta comes together in about half an hour, making it a good option for a quick midweek meal.

Preparation Time:10 min

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Cooking Time: 25 min

Total Time: 35 min

Servings: 4

Ingredients

• Pasta rice brown - 2 cups (200 g)
• Small onion (chopped) - 1
• Sliced scallion - 2
• Chopped tomato - 1
• Garlic cloves - 3
• Bell peppers - 3 (red, green, and yellow, sliced)
• Full fat coconut milk - 1 can (400 ml)
• Jerk marinade sauce - 1 tbsp (15 ml)
• Turmeric - 1 tsp
• Vegan cheese - 1 cup (100 g)
• Coconut oil - 2 tbsp (30 ml)
• Warm water - ¼ cup (60 ml)

For garnishing

• Thyme - 3 sprigs
• Black Pepper - ½ tsp

Directions

1. Boil the pasta for five to seven minutes. Add 1 tbsp of pink salt while cooking. Drain the water and transfer the pasta aside.
2. While the pasta is being cooked, turn on medium flame and melt coconut oil. Add onion, garlic, and scallion. Sauté them until they turn translucent.
3. In a pan, add bell peppers and pour water. Reduce the flame, apply the lid, and steam for ten minutes.
4. When it is steamed, high the flame and add tomatoes along with a jerk marinade.
5. Stir in pasta, turmeric, and coconut milk. Mix all the ingredients well.
6. Cook the pasta for three to four minutes.
7. Add vegan cheese and cook for two more minutes.
8. The pasta is ready and you can garnish with thyme and black pepper.
9. Serve accordingly

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Cooking Tips & Recipe Variations

• If you want crispy bites, then add sautéed bell peppers. Soft overcooked peppers will appear dull in the dish.
• You can use a large pot instead of a skillet. You may use the same pot for cooking that you used for boiling pasta.
• Drain the water immediately to prevent overcooking of the pasta.
• If you don’t have olive oil, use coconut oil.
• Based on your preferences, choose any gluten-free pasta. You can use any shape.
• Instead of wheat flour, you can use gluten-free flour. Cornstarch can also be used. For cornstarch, don’t forget to first dissolve in water.
• Instead of scallion, you may add chives or leeks.
• You may add additional veggies.

FAQs

How Do You Store Rasta Pasta?

You can go for refrigeration and freeze the dish for later use. To prevent taste spoiling and for the safety of the dish, first, let it cool and then refrigerate within 2 hrs of cooking. You should take separate airtight boxes to store pasta and homemade sauce.

If you refrigerate in the right way, the sauce can be stored for 3-4 days, while the paste for 3-5 days. Freezing can help store it for longer, like 120 days.

What Should You Serve With Rasta Pasta?

Salad and garlic bread are the best serving suggestions.

Nutritional Value

There are 304 kcal of calories, 38 grams of carbs, 6 grams of protein, 14 grams of fats, 4 grams of fibre, and 2 mg of iron.

Wrapping Up

This recipe is so simple and is one of the most delicious vegan pasta recipes we have ever tasted. It calls for very simple ingredients, so you can even whip it up if you’re in a hurry. However, if you have a bit of time to spare, we highly recommend letting it simmer for at least 20 minutes. The longer it simmers, the better it tastes! Serve it with anything you like the combination. Send us your final vegan rasta pasta recipe outcome in the comments or in our inbox or social media accounts.

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