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.
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.
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.
Rasta 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.
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,
- 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 Tofu, Tofu 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!
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- Energy: 295 kcal / 1233 kJ
- Fat: 14 g
- Protein: 7 g
- Carbs: 37 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- 6 Servings
- 8 ounces pasta
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 green onion, chopped
- 1 teaspoon dried thyme, or 4 sprigs fresh
- 1 medium tomato, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon ground allspice
- Pinch of nutmeg
- Pinch of cinnamon
- 1 medium red bell pepper, cut into strips or a combo of red/yellow and orange
- 1 can coconut milk
- 1 tablespoon Bragg's liquid aminos
- 1 teaspoon salt
- 1 small Scotch Bonnet pepper for flavor, or 1/4 teaspoon cayenne pepper
- 1 cup non-dairy cheese shreds
- fresh parsley leaves, for garnish
- Bring a large pot of salted water to boil, cook pasta according to the package directions, drain and aside.
- Place a large saucepan on medium heat and add coconut oil.
- Add chopped onions and cook for about 3 minutes until they turn soft and translucent.
- Add green onions, minced garlic, ginger, thyme and cook for a minute.
- Next, stir in tomatoes, allspice, curry powder, cinnamon, and nutmeg.
- Once the tomatoes are soft, add bell peppers, Bragg's liquid aminos, coconut milk, cayenne pepper, or Scotch bonnet pepper and salt.
- Bring the sauce to a boil.
- Once it starts boiling, reduce the heat and let it simmer for about 7 minutes until the sauce is thickened.
- Stir in boiled pasta.
- Add vegan cheese and stir until melted.
- Scoop on a plate and garnish with freshly chopped parsley.