Vegan Rasta Pasta Salad

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Vegan Rasta Pasta Salad

This flavorful Vegan Rasta Pasta Salad is made with simple ingredients, creamy vegan and gluten-free penne pasta full of bold Jamaican herbs and spices and colorful bell peppers.

Vegan Rasta Pasta in A Skillet

For this recipe, I’m preparing a vegan, gluten-free version of Rasta pasta, it is another dish with its roots with the Rastari people of Jamaica, like my Ital Stew recipe.

The last time I had this recipe was on a visit to Jamaica in 2007 and we stayed at FDR Pebbles in Trelawny.

The kind chef prepared all our dishes vegan and one of the delicious dishes that he prepared for us was Rasta Pasta. 

Unfortunately, the hotel has since closed but this recipe remains vivid in my memory.

As I looked online I was shocked to see Rasta Pasta recipes prepared with shrimp and chicken.

As a Jamaican, I don’t believe Rastafari is happy with their name being associated with shrimp or chicken because a true Rasta doesn’t eat shrimp nor chicken.

Rasta Pasta Recipe

Facts About The Rastafari diet

The Rastafari religion and lifestyle originated in Jamaica in the 1930s, they have since spread throughout the Caribbean and worldwide.

They believe in getting their food directly from the land without it containing chemical fertilizers, pesticides, preservatives,  or any additives.

Their way of eating is called Ital, meaning vitality or eating foods that give strength to one’s body. 

They do not eat red meat because they believe it rots inside the body.

However, some do eat fish with scales because they believe it is supported by the bible.

Some refuse to eat fish, and others will remove dairy and become vegans.

Most Rastafari people are strict vegetarians, vegans, and the very strict ones do not eat salt.

They cook their foods in clay pots because they believe metal pots damage the kidney and liver.

Coconut milk is used in place of dairy and butter.

They use fresh herbs and spices, such as thyme, lemongrass, allspice, nutmeg plus Scotch bonnet pepper to flavor their dishes instead of salt and processed flavor additives.

My recipe strictly speaking is not Ital but it comes pretty close, however, I will include some optional ingredients though, like vegan cheese, Bragg’s Liquid Aminos, etc.

Vegan Rasta Pasta Ingredients

How To Make Rasta Pasta Salad?

To prepare the meatless Rasta Pasta recipe, I boil my pasta according to the package directions. I used Trader Joes Brown Rice Penne Pasta.

I added nutmeg and cinnamon, which I don’t normally cook with but I included only a pinch each for that authentic jerk sauce flavor.

Green bell peppers strips were added, which I rarely eat since I got an entire bag as a gift, I went ahead and include them.

If you cannot find Scotch bonnet pepper, use cayenne pepper instead. I served this dish alone but you can add baked or lightly fried soy curls, baked tofu, vegan sausage or any fake meat you like.

You can serve this dish warm or cold.

Other delicious Pasta dishes to try,


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Rasta Pasta


Categories: ,
Courses: ,



Per serving

Energy: 295 kcal / 1233 kJ
Fat: 14 g
Protein: 7 g
Carbs: 37 g

Cooking Time

Preparation: 10 min
Cooking: 20 min
Ready in: 30 min
For: 6 Servings



  1. Bring a large pot of salted water to boil, cook pasta according to the package directions, drain and aside.
  2. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, green onions and cook for a minute. Stir in tomatoes, curry powder, allspice, nutmeg, and cinnamon.
  3. Add bell peppers, coconut milk, Bragg's liquid aminos, salt, Scotch bonnet pepper or cayenne pepper.
  4. Bring sauce to boil, reduce to simmer for about 5-7 minutes until sauce is thickened. Add vegan cheese and stir until melted, then stir in pasta and serve.


Rasta Pasta PIn

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Sacha
    April 16, 2020

    I made this and it came out perfect! Only change was that I used gluten free tamari sauce and jerk seasoning, so yummy!

    • Charlene
      July 28, 2020

      Made this for tonight’s dinner. It is defense a ‘do-again’. Thank you 😊

  2. Lacey
    April 16, 2020

    I had this tonight & it was soo good! I didn’t have all the ingredients so had to use all seasoning instead of allspice & Maggie’s liquid seasoning instead of Braggs liquid aminos (UK) but this will now be a regular for dinner, have some left over without pasta that I’ll put with some rice.

  3. juanita henry
    August 8, 2019

    Helloooo Queen,

    Thank you so much for this recipe.
    I Made it last night and it was wonderful. We are new vegans and really really enjoyed the flavors of this dish. We will make some of your other recipes as well. Stay blessed and thank you!!!

    • Michelle Blackwood
      August 8, 2019

      Juanita, thank you so much for your kind words, many blessings to you and your family. I’m happy you enjoyed it.

  4. Jeleane German-Beverley
    July 7, 2019

    What flavor of dairy free shreds the mozzarella or cheddar?

    • Michelle Blackwood
      July 7, 2019

      Jeleane it doesn’t really matter but personally, I usually go for cheddar but if mozzarella is on sale that’s what I would get.

  5. Julie
    June 10, 2019

    This looks awesome, and your recipe is so easy to follow. I live in Australia where Jamaican food is not often found so I’m loving all the new spice combinations.
    I was wondering if i could sub the liquid aminos for tamari, or would that not work?

    • Michelle Blackwood
      June 10, 2019

      Greetings from Florida Julie, I’m happy you find my recipes easy to follow and you are enjoying them. Yes, tamari is a great substitute. I hope you enjoy it.

  6. Gloria
    May 2, 2019

    Absolutely wonderful dish!!!
    Added green peas, small red beans and spinach to mine. My family loved it.
    Easy and quick to make too. I’m going to try some of your other dishes too.
    Thank you for the recipe

    • Michelle Blackwood
      May 2, 2019

      Hi Gloria, I’m so happy you enjoyed it, and I also love your adjustments. Thank you for your feedback and I hope you enjoy my other recipes!

  7. Richard
    February 18, 2019

    The flavour in this dish was like something out of this world!
    Myself and children loved this meal ?

    • Michelle Blackwood
      February 18, 2019

      Thank you Richard for sharing your feedback, I’m so happy that you and your children enjoyed it.

  8. Ewelina
    January 30, 2019

    I’ve made this Rasta Pasta two days in a row, it’s so delicious, I’m vegan for a month now and your recipes keep me going, my entire family give this two thumbs up, thank you for such amazing recipes

    • Michelle Blackwood
      January 30, 2019

      Ewelina, I’m so happy for you. Congrats on your journey! Thank you for trying my recipes and sharing your feedback.

  9. Nicole
    August 13, 2018

    Made the Rasta Pasta last night!! It was amazing! The whole family enjoyed it!! Thank you so much! I have made a lot of your recipes and they always turn out amazing!!

  10. Rose Robles
    August 12, 2018

    Just tried your teriyaki soy curls they were fantastic do u have anymore soy curl recipes?

    • Michelle Blackwood
      August 12, 2018

      Thank you Rose, if you do a search for soy curls in the search bar of the website on the home page you will see more recipes.

  11. Ebonny
    July 2, 2018

    Looks good! What are some vegan side dishes that can go with this dish?

    • Michelle Blackwood
      July 2, 2018

      Thank you, how about a kale salad, green beans, green peas and vegan garlic bread.

  12. Christina Kis
    May 2, 2018

    This is absolutely AMAZING! I make my own pasta w/whole wheat unbleached unprocessed flour, and add mushrooms to it. I don’t use salt, oil, & I reduce garlic. The coconut milk I use is low fat and condensed. It’s a staple in my household!

    • Michelle Blackwood
      May 2, 2018

      Wow Christina thank you, I love all your healthy options. Thank you for sharing your version for our readers!

  13. Ann|CookingManiac
    April 2, 2018

    I am going to make this for dinner- i pretty much have everything in stock! It looks awesome Michelle.