Would you like to know how to make Vegan Rasta Pasta for yourself? If so, then this article is for you! Let’s indulge in the creaminess, cheesiness, richness, and comfort of this delicious 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 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, so even the most inexperienced cooks can enjoy this Caribbean comfort food.
This rich, flavorful recipe features a trio of Rastafarian-inspired bell peppers in red, yellow, and green.
Jerk flavor, a Jamaican favorite, gives the pasta a punchy edge that’s balanced off with a pleasantly creamy coconut sauce.
The dish is enhanced by lovely island flavors, and the crisp peppers, sautéed vegetables, and creamy sauce provide a pleasing textural contrast.
Why I Love Rasta Pasta
This spicy vegan dish is an interesting combination of herbs and extra virgin olive oil, along with flavorful spices that are just to die for.
In researching this cuisine, I learned about Jamaican and Rastafarian cultures. Please read a brief section below if you’re curious about some of the info I gathered—and, of course, do your personal research as well.
In the Vegan Rasta Pasta recipe, I will show you my simple trick to make any pasta dish healthy and delicious for vegans, celiacs, and anyone else who feels special enough to ask for meatless food. After a healthy preparation, you will be enjoying mouth-watering pasta. The end result is nothing short of amazing!
Scroll down for the detailed recipe, but I suggest reading the complete article for useful tips and suggestions if you want to make a perfect recipe every time.
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 shrimp or jerk chicken. In short, you will find many variations of the recipe today.
Why Will You Love This Recipe?
This recipe has quickly become a family favorite in our home. It has recently become a family obsession, and we could eat it all day. Plus, it’s one of the rare dishes where my kids won’t notice the omission of meat. Here’s why I believe you’ll enjoy it as much as we do:
Unique Pasta – Although creamy and tasty, this pasta is not your typical pasta recipe! For a one-of-a-kind entrée, the spices and coconut are nicely balanced.
Quick and Easy – You can have this recipe on the table in under 30 minutes! Simply cook your pasta and prepare a fast sauce!
Bursting With Flavor – The jerk seasoning infuses the sauce with flavor.
Tomatoes/Cheesy – The tomatoes and cheesy sauce complement each other beautifully.
Customizable – Make it exactly as you want it! If you prefer greater heat, go ahead and increase the amount. Use only green peppers if you prefer them. Make it exactly as you want it!
Perfect for a Date Night – I’m not sure about you, but we haven’t had a good date night in a long time, and this recipe is perfect for a romantic supper with red wine.
Yes! This Vegan Rasta Pasta is:
- Ideal for meal preparation
- A crowd-pleasing recipe!
- Oh, so delicious!
Ingredients You’ll Need
As 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! If you don’t have fresh ones you can use dried ones.
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 beans, this sauce will fulfill the need for protein. ISub 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 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 Vegan 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. It 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, and ginger, and add in tomatoes and your Caribbean spices. As the tomatoes turn soft, add bell peppers, and 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!
Recipe Variations and Substitutions
Protein: As previously mentioned, this sauce can simply be transformed into a protein-rich meal. Take a look at the suggestions below.
- You can add vegan meat substitutes you like, Marinated Tofu, Tofu Nuggets, beans, etc.
- As a meat alternative, try jackfruit (vegan).
- Add Vegan Sausage
- Chickpeas seem to be a good choice.
- Use mixed greens or vegetables
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 taste will vary slightly, but that’s something you can choose according to your liking.
Vegetables: spinach, broccoli, frozen peas, or mixed vegetables are all good options.
Consider adding mushrooms to this pasta recipe to take it to the next level. The mushroom will give this dish a meaty texture and flavor.
Herbs: This pasta pairs well with fresh herbs such as thyme or parsley. Green onions, basil, and chives are also excellent choices. Remember to personalize this recipe.
Delicious served with Air Fryer Garlic Bread and Green Bean And Tomato Salad
Cool rasta pasta completely before storing, place leftover pasta in a container with a tight-fitting lid, and store in the refrigerator for 3-5 days. For longer storage in a freezer-safe container for 3 months.
How To Reheat Rasta Pasta?
If frozen, thaw completely in the refrigerator. Place pasta in a saucepan with a little water, cover the saucepan and cook on medium-low until completely heated through and begins to bubble, about 5-8 minutes.
Other delicious Pasta dishes to try,
Frequently Asked Questions:
Why Is It Called Rasta Pasta?
Lorraine Washington, an international chef, invented Rasta Pasta in Jamaica in 1986. She served this pasta recipe to a crew of Jamaican construction workers, who declared the pasta should be dubbed Rasta Pasta because of the yellow, red, and green peppers in it, as well as the fact that her tagliatelle dish resembled Rastafarian dreadlocks. She continued to prepare the dish, and the term stuck.
Rasta Pasta is a rich pasta dish made with your favorite pasta, sautéed red, yellow, and green peppers, chicken, Jerk spice, Worcester sauce, onion, garlic, parmesan cheese, thyme, and cream cheese.
What Is The Origin Of Rasta Pasta?
What was the origin of Rasta Pasta? Is Rasta Pasta a Jamaican delicacy? You might be asking yourself this question. Yes! Lorraine Washington, a Jamaican chef, devised it in 1986.
What Are The Main Ingredients In Rasta Pasta?
It is a spicy pasta dish prepared with jerk seasoning.
Is Rasta Pasta Spicy?
The jerk seasoning gives the dish a fiery flavor, but it’s not overpowering.
What Are The Ingredients In Jerk Seasoning?
Jerk seasoning contains the following ingredients: scallions, hot peppers, salt, onion, black pepper, allspice, nutmeg, citric acid, cane sugar, and thyme.
How To Make Jamaican Jerk Seasoning?
Now making your own Jamaican jerk seasoning is a piece of cake! Literally. You don’t have to indulge in any laborsome task. The only thing you have to do is choose your ingredients, and if you don’t have them available in your kitchen pantry, buy them. Mix these spices in a bowl and store them in an air-tight jar, and that’s all! It can’t get any easier than this!
Can I Replace The Coconut Milk With Another Type Of Plant Milk?
If you’re not allergic, I wouldn’t recommend it. The coconut milk adds a lot of flavor to the dish. If you are allergic, you can use soy milk.
Do I Need To Use A Variety Of Colored Bell Peppers?
Though all three hues make for a bright Vegan Rasta Pasta meal, you can absolutely get away with just one or two.
How To Enjoy Vegan Rasta Pasta?
Enjoy this pasta as-is, or add a sprinkling of roasted seeds or nuts to the top of the dish. It is another great option to add extra texture and nutrients.
Can I Keep The Pasta In The Freezer?
Yes, you can freeze leftovers and consume them whenever you want.
What Is The Best Way To Reheat Rasta Pasta?
If you have any leftovers, keep them in any clean and dry airtight container in the refrigerator for up to a week. Firstly, simply throw the leftover vegan rasta pasta into a microwave-safe bowl and cook in thirty-second intervals until heated through. Alternatively, you may also put the leftovers in a pan and cook them on low heat with a sprinkle of water on the stove.
Try this delicious creamy pasta at home for your friends and family. I bet they will love it. Additionally, you can make this in large batches to impress and inspire everyone with your culinary skills. Enjoy!
Have fun, buddies! Please feel free to comment below if you try this Vegan Rasta Pasta and let me know how they turned out! Many thanks.
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- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: Jamaican
- Energy: 295 kcal / 1233 kJ
- Fat: 14 g
- Protein: 7 g
- Carbs: 37 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 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, or 1 teaspoon nutritional yeast flakes
- 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 or nutritional yeast flakes and stir until melted.
- Scoop on a plate and garnish with freshly chopped parsley.
This looks very delicious. Gotta try this.
Thank you Nick, I hope you enjoy!
This was so delicious, everyone in my family enjoyed it!
I’m so happy you and your family enjoyed it Felesha, thank you for sharing your feedback with us.
Michelle — kudos. We just made this for lunch and it’s delicious; also added it to the rotation.
Cornelius, I’m so happy you enjoyed it. Thank you for your feedback.
This dish came out so good! When I was cooking it, my fiancé already knew it was going to be tasty because of the delicious aroma! It was easy to make, I had all the ingredients on hand and didn’t require too many pots/pans. We both went back for seconds. Definitely in our weeknight rotation! Can’t wait to try more recipes!
I’m so happy you and ur fiance enjoyed ur selves. thank you! ❤️ 😊
This is my all time favorite pasta recipe, it has so much flavor!
Shannon, I’m so happy you enjoy it. Thank you for sharing your feedback, I really appreciate it.
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!
Jill absolutely, it will taste good without it. Thank you so much.
This recipe had my non-vegan family fighting for more, it’s one of my top 5 favs.
Oh wow, this is awesome. Thank you so much for your feedback, I am so happy everyone enjoyed it.
I made this and it came out perfect! Only change was that I used gluten free tamari sauce and jerk seasoning, so yummy!
Made this for tonight’s dinner. It is defense a ‘do-again’. Thank you 😊
Charlene, I’m happy you enjoyed it. Thank you for sharing your feedback.
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.
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!!!
Juanita, thank you so much for your kind words, many blessings to you and your family. I’m happy you enjoyed it.