Vegan Rasta Pasta
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. In just 20 minutes, you will have the perfect weeknight meal that the whole family will love! You can easily make this pasta gluten-free, too!
Servings: 6
Calories: 385kcal
Ingredients
- 9 oz whole wheat pasta or gluten free pasta, or lentil pasta
- 2 tbsp extra virgin olive oil
- 3 green onions sliced thin
- 2 cloves garlic minced
- 2 tbsp all-purpose flour or gluten free flour
- 1-2 tbsp jerk seasoning
- 1 cup vegetable broth
- 14 oz can of coconut cream
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ green bell pepper sliced
- ½ cup vegan parmesan cheese grated
Instructions
- Cook pasta as directed on the packaging. When cooked drain and set aside.
- While the pasta is cooking prepare the sauce by heating the olive oil and sauté the green onions and minced garlic for 2 minutes in a large wide pot or pan.
- Sprinkle in the flour and stir for 1-2 minutes.
- 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.
- Stir through the sliced bell peppers and coconut cream. Bring to a boil then reduce the heat and continue to cook until the sauce begins to thicken.
- Toss through the cooked pasta and grated vegan parmesan cheese.
- Season to taste and serve immediately.
- Pasta can be stored in an airtight container in the fridge for up to 3 days.
Notes
- Adjust the jerk seasoning to taste; if you prefer a milder taste add 1 tbsp of seasoning, if you prefer a more intense flavour add 2 tbsp of seasoning.
- Prepare the sliced bell peppers and green onions prior to starting to cook the dish.
- To add a little extra flavor add a squeeze of lime juice.
- It’s best to use canned coconut cream as it’s much thicker and will produce a nicer sauce. If you use canned full fat coconut milk, it will work but you will likely need some cornstarch to thicken the sauce. Nutritional information calculated using coconut cream.
- Use whatever shaped pasta you like to make this tasty dish.
- Fresh bell peppers are best in this recipe however frozen can also be used. If using frozen there’s no need to defrost them before adding to the sauce.
- To make this gluten free substitute the flour for gluten free flour.
- The olive oil can be substituted with vegan butter if you prefer.
Nutrition
Calories: 385kcal | Carbohydrates: 43g | Protein: 9g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 279mg | Potassium: 338mg | Fiber: 7g | Sugar: 1g