Spicy vegan rasta pasta is made with colorful bell peppers and a creamy coconut sauce. This simple recipe is full of unique flavor that’s satisfying and irresistible.
While the pasta is cooking, prepare the sauce by heating the olive oil in a sauté pan. Add the green onions and minced garlic cloves, sautéing for 2 minutes over a medium heat.
Next add the jerk seasoning, stir to combine. Pour in half of the vegetable broth, stirring to form a paste. Add in the remaining broth, stirring continuously until smooth for 3-4 minutes.