Vegan Rasta Pasta

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You might have heard of Vegan Rasta Pasta. This dish offers creamy goodness, pasta, and tones of Caribbean flavors. If you are looking for something rich, creamy, spicy, and fulfilling.

Vegan Rasta Pasta

Vegan Rasta Pasta is a plate of food that ticks all boxes. Whether it’s a weekday or weekend, you can enjoy this delicious and vegan pasta recipe whenever you crave creamy pasta. It is super easy to make, like my 20 Minute Pasta Recipe, Vegan Pesto Pasta, Instant Pot Vegan Chili Mac And Cheese

Indulge in the creaminess, cheesiness, richness, and comfort of this delicious Rasta Pasta.

vegan rasta pasta in a white bowl on a grey background

What Is Rasta Pasta?

Rasta Pasta has quite a history if you ask me. In simple words, it is a dish that uses Caribbean spices but looks like a Jamaican dish but is inspired by Italian cuisine. Confused? Let me break everything down for you.

Now everyone knows how Italians love pasta and that pasta originated from Italy. So, no matter what the spices are, every pasta dish is going to be inspired by an Italian recipe.

So does Rasta pasta. Next, this dish is made using nutmeg, allspice, curry powder, cinnamon powder, and Scotch Bonnet peppers. Do these seasonings sound familiar? Yes, these are all Caribbean seasonings. So, Rasta pasta’s flavors take you on a ride of Caribbean lands.

Lastly, by looking at the dish, you see a happy, vibrant, and fun. Thanks to the variety of colorful bell peppers, you get a dish that is not just delicious but is also a feast for the eyes. So, you can say that it uses traditional Jamaican ingredients.

The word “Rasta” originally came from “Rastafarianism.” It was a social movement that was quite powerful in Jamaica in the 1930s.

What’s special about them was that they didn’t eat meat or animal-based protein. That’s why Rasta pasta is actually a vegetarian dish. However, if you are a meat lover, you can create a meat version of Rasta pasta as well. These recipes combine the Rastaa pasta with shrimps or jerk chicken. In short, you will find many variations of the recipe today.

Rasta Pasta Recipe

Vegan Rasta Pasta Ingredients

Like I said, apart from the pasta, you get Jamaican ingredients as well as Caribbean seasonings. However, since this is a 100% vegan recipe, you have used quite a few other ingredients as well that will add creaminess and texture to the dish. Whatever the ingredients are, this dish is utterly delicious and finger-licking good. Here is a quick breakdown of the ingredients.

Pasta: You can use any pasta here. Flour, gluten-free or wholewheat, whatever suits you best. Also, you can use any shape. It doesn’t matter as long as it’s pasta. Since it is the main ingredient, you will get flavors in every bite.

Bell peppers: Bell peppers make the dish vibrant. They add beautiful colors so, if you want your dish to be visually appealing, use red, yellow, and green peppers.

Oil: For cooking, I use coconut oil. Why? Because it is healthy!

Onion and garlic: Onion sets the base for the dish. As for garlic, you simply can’t miss the garlicky flavor!

Green onions: If you don’t have green onions, you can use scallions as well.

Tomatoes: Tomatoes also set a base for the sauce. Besides, they also add a tangy flavor to the dish. In other words, tomatoes lift the flavors.

Herbs and seasonings: Either fresh or dried, the herbs like thyme bring a beautiful aroma to the dish. Talking about the seasonings, the use of curry powder, nutmeg, cinnamon, and allspice are truly Caribbean spices. They bring in so much unique flavor that it creates an umami effect. You can also use cayenne pepper or scotch bonnet pepper to get a kick of spice into the dish. You can adjust the level of spicy according to your taste.

Milk and cheese: Now, to get that creamy sauce, you need to add milk and cheese. For this purpose, I use coconut milk and vegan cheese. However, you can also use unsweetened soya milk.

Bragg’s liquid amino: Made from soya bean, this sauce will fulfill the need for protein. It is a crucial ingredient in vegan recipes, and I simply love it. It is also gluten-free, so no worries there.

Vegan Rasta Pasta IngredientsRasta Pasta Sauce

The sauce of this dish is the main highlight. It is that one thing that binds the whole dosh together. The base of the sauce uses onions and tomatoes.

At the same time, coconut milk acts as a binding agent that binds the bell peppers and seasonings to the pasta. To thicken the sauce up, I use non-dairy cheese. The cheese works pretty well in thickening the sauce.

It also adds to the creaminess and richness. So, once the sauce is done, you will get a perfectly smooth and creamy consistency, rich flavor of ingredients, and seasonings that create a perfect pasta dish.

step by steps images of making rasta pasta

How To Make Rasta Pasta?

Even though it uses quite a lot of ingredients, this pasta dish is fairly easy to make. The cooking time is just 40 minutes. If means you can easily make this dish on weekdays as well. And if you are a multitasker, you can make this recipe in under 30 minutes as well. No additional prep is required. In fact, it is also a one-pot dish. Sounds convenient, eh?

Firstly, you have to boil the pasta according to the instructions. Once it is done, you can set it aside and start in the sauce. The following process is pretty simple and straightforward.

You will need a larger pot. Heat oil, sauté onions, garlic, ginger, and add in tomatoes and your Caribbean spices. As the tomatoes turn soft, add bell peppers, green onions.

Sauté for a few minutes. Next, add Bragg’s liquid amino, milk, pepper, and salt. As the sauce simmers and gets thick. Lastly, toss in pasta, add in cheese and cook until it melts. mix well until every single pasta is coated with a delicious sauce. Garnish with parsley, and enjoy!

Other delicious Pasta dishes to try,

Chef’s Tips

  • Salted water: Make sure the pasta is cooked through. Don’t forget to add salt to the pasta water; otherwise, you will have to adjust it in the sauce.
  • Bell peppers: If you don’t have red, yellow, and green bell peppers available, you can use one color as well. The whole point of using multiple colors is to make this dish visually appealing.
  • Tomatoes: You can use either fresh, canned, or roasted tomatoes. The tase will vary slightly, but that’s something you can choose according to your liking.
  • Protein: You can add vegan meat substitutes you like, Marinated TofuTofu Nuggets, beans, etc.

Try this delicious creamy pasta at home for your friends and family. I bet they will love it. You can make this in large batches as well so that you can impress and inspire everyone with your culinary skills. Enjoy!

Rasta Pasta

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(Per portion)
  • 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. Place a large saucepan on medium heat and add coconut oil.
  3. Add chopped onions and cook for about 3 minutes until they turn soft and translucent.
  4. Add green onions, minced garlic, ginger, and cook for a minute.
  5. Next, stir in tomatoes, allspice, curry powder, cinnamon, and nutmeg.
  6. Once the tomatoes are soft, add bell peppers, Bragg's liquid aminos, coconut milk, cayenne pepper, or Scotch bonnet pepper and salt.
  7. Add bell peppers, coconut milk, Bragg's liquid aminos, salt, Scotch bonnet pepper or cayenne pepper.
  8. Bring the sauce to a boil.
  9. Once it starts boiling, reduce the heat and let it simmer for about 7 minutes until the sauce is thickened.
  10. Stir in boiled pasta.
  11. Add vegan cheese and stir until melted.
  12. Scoop on a plate and garnish with freshly chopped parsley.





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.

Please Leave a Comment and a Rating

Rate this recipe

  1. Shannon
    January 21, 2021

    This is my all time favorite pasta recipe, it has so much flavor!

  2. Jill
    January 20, 2021

    Hi Michele! I’ve been loving your recipes, and I’m excited to give this one a try soon. Question- would this turn out ok without the vegan cheese? I try to stay away from processed foods. Thanks so much!

  3. Luigi
    December 7, 2020

    This recipe had my non-vegan family fighting for more, it’s one of my top 5 favs.

  4. 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 😊

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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.

  11. 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.

  12. 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!!

  13. 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.

  14. 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.

  15. 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!

  16. Ann|CookingManiac
    April 2, 2018

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