Vegan Rasta Pasta

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It is so satisfying to make this vegan Rasta pasta with colorful bell peppers, creamy coconut cream, and a touch of jerk seasoning. I make it in just 23 minutes and it delivers bold flavors with a silky rich sauce. This dish is vibrant, easy to make, and perfect for a quick weeknight dinner that my family enjoys.

This jerk pasta recipe is a fusion of Italian and Jamaican flavors, inspired by Jamaican Chef Lorraine Washington. My kids love my vegan carbonara, so I wanted to create another pasta dish with the same creamy, comforting texture they enjoy. I swapped the chicken for colorful bell peppers and kept the red, green, and yellow rasta colors, mixing everything in a rich coconut cream sauce for a flavorful meal that I am sure my kids will love.

I wanted to make a plant-based version of rasta pasta using coconut milk and this version has the rich, savory taste from the jerk spices, and it is so simple to make. The sauce comes together in just a few easy steps, so I can be in and out of the kitchen quickly with a hearty pasta, just like I do with my creamy pink sauce pasta.

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🥘 Ingredients

I like how these wholesome ingredients come together to make this Jamaican rasta pasta without using any heavy cream.

Whole Wheat Pasta: I like using whole wheat pasta because it is healthy and wholesome for this Jamaican vegan rasta pasta. You can also use gluten-free pasta if you prefer, and I find both penne and rotini work really well.

Olive Oil: I use a little olive oil to start the sauce because it adds healthy fat and brings out the flavors of the garlic and green onion. I like it better than vegetable oil or canola oil, but vegan butter or coconut oil works too.

Green Onion and Garlic: I slice green onions thin and mince garlic for this recipe. They add a nice aroma and really enhance the flavor of the vegan jerk pasta.

All-Purpose Flour: I sprinkle in a little flour to thicken the sauce and make it extra creamy. For a gluten-free version, I just swap in a flour of my choice.

Jerk Seasoning: I use either a premade or homemade jerk seasoning. For homemade, I mix garlic powder, onion powder, cumin, smoked paprika, cinnamon, nutmeg, allspice, red pepper flakes, cayenne pepper, salt, black pepper, parsley, thyme, and brown sugar, and I add scotch bonnet peppers if I want it spicier.

Coconut Cream: I like using canned coconut cream because it makes the sauce thick and creamy. If I only have full-fat coconut milk, I reduce the vegetable broth a bit and sometimes add cornstarch to get the right consistency.

Vegetable Broth: I add vegetable broth to thin the coconut cream slightly so it coats the veggies and pasta perfectly. If I am in a pinch, I use a little reserved pasta water instead.

Bell Peppers: I use a trio of red, green, and yellow bell peppers for the classic rasta colors. They add sweetness and a little crunch to the pasta.

Vegan Parmesan Cheese: I sprinkle in vegan parmesan for extra flavor, but if I cannot find it, I use nutritional yeast for a similar cheesy taste.

🔪 How To Make

It is so easy to make this spicy rasta pasta dish with just a few easy steps. Here is how I make rasta pasta without meat:

Cook the Pasta: I cook the pasta al dente, or according to the package instructions. When it is done, I drain it and set it aside.

Prepare the Sauce: While the pasta is cooking, I heat the olive oil in a sauté pan. I add the green onions and minced garlic and sauté them for about 2 minutes over medium heat.

Add the Flour: I sprinkle in the flour and stir it for 1 to 2 minutes over medium-low heat.

Add the Seasoning and Broth: Next, I add the jerk seasoning and stir to combine. I pour in ½ of the vegetable broth and stir to form a paste, then add the remaining broth while stirring continuously until the sauce is smooth, about 3 to 4 minutes.

Add Veggies and Cream: I stir in the sliced bell peppers and coconut cream until everything is well combined.

Thicken Sauce: I bring the sauce to a boil, then reduce the heat and let it simmer until it starts to thicken.

Add Pasta: I like to toss the cooked pasta with grated vegan parmesan cheese before serving.

Serve: I like to add extra seasoning to taste and serve my vegan rasta pasta right away. I sometimes pair it with a side salad or vegan garlic bread, or top it with vegan chicken in a jerk marinade. I also like to sprinkle a bit of extra vegan parmesan cheese on top when I want a richer flavor.

📖 Variations

I like to switch up this vegan rasta pasta by trying different proteins, breads, or vegetable combinations depending on what my family and I want to eat. 

Zucchini pepper mix: I swap 1 cup sliced zucchini and yellow squash for the bell peppers. So yum!

Chickpea pasta upgrade: I use 8 ounces of chickpea pasta instead of regular pasta. It adds extra protein and fiber while keeping the pasta firm.

Mushroom spinach combo: I add 1 cup sliced mushrooms and 1 cup fresh spinach to the sauce when I want to make the dish more filling without changing the flavor too much. I like seeing the extra vegetables folded into the creamy pasta, and it makes me happy knowing my family is getting more nutrients in every bite.

🍽 Serving Suggestions

I like serving this vegan rasta pasta with my vegan supreme pizza. It makes the pasta part of a fun plant based spread, and the extra vegetables and savory toppings pair well with the creamy coconut sauce. The homemade buckwheat bread  is perfect for soaking up every bit of the sauce and it adds a hearty texture to the meal. My kids usually get excited when they see the pizza alongside the pasta or the bread and dig in right away.

When I want something more protein focused, I serve it with vegan turkey roast or vegan gluten free chicken nuggets. The roast turns it into a satisfying holiday style plate, while the nuggets make it practical for family dinners. My husband usually goes for the roast first, savoring the extra protein alongside the pasta.

🧊 Storage Directions

Refrigeration: I store leftover vegan rasta pasta in an airtight container in the refrigerator for up to 4 days.

Freezing: I can freeze this dish, but I prefer doing it only if I know we will not finish it within a few days. The sauce freezes well because of the coconut cream base, but the pasta can soften slightly after thawing. If I plan ahead, I freeze the sauce separately and cook fresh pasta later for the best texture. I store it in a freezer-safe container for up to 2 months and thaw it overnight in the refrigerator before reheating.

Reheating: When reheating, I usually warm it on the stovetop over low heat because it gives me better control of the texture. The sauce thickens in the fridge, so I add a small splash of water or plant milk to loosen it while stirring. If I use the microwave, I heat it in short intervals and stir in between so the sauce heats evenly. Once warmed through, I taste and adjust the salt or spices if needed before serving.

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