Vegan Rasta Pasta
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.
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
- My #1 Secret Tip for this recipe is to cook the pasta until it still has a little bite and add it to the sauce at the very end. I stir it gently while it warms so it does not get mushy and every piece is coated with the sauce.
- Cooked pepper timing: I cook the bell peppers just until they are tender but still bright. I like to add them after the sauce has thickened so they do not get mushy.
- Use canned coconut cream: I like to use canned coconut cream when I can because it is much thicker and makes a nicer sauce for this vegetarian rasta pasta. I have used coconut milk before, but then I need to adjust the other sauce ingredients to get the right thickness.
- Seasoning check: I taste and adjust the seasonings at the end. I add a little extra salt or spice if the sauce is mild after simmering.
- Pasta water help: I reserve a little pasta water before draining. I use it to loosen the sauce if it thickens too much while tossing with the pasta.
- Even vegetable cuts: I cut all the vegetables evenly. It helps them cook at the same rate and makes the pasta look colorful and balanced.
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