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Vegan Rasta Pasta Recipe

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3.9 from 83 reviews

This Vegan Rasta Pasta is a flavorful and creamy Caribbean-inspired dish that combines vibrant bell peppers, sautéed vegan protein, and a rich coconut milk-based sauce infused with Jamaican jerk seasoning. Perfect for a comforting yet healthy meal, this recipe is easily customizable with your choice of vegan protein such as tofu, chickpeas, or mushrooms and can be made gluten-free with suitable pasta.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 1 (16 oz) package pasta, use gluten-free if necessary

Protein

  • 2 cups vegan chicken strips (or substitute with tofu, chickpeas, or mushrooms)

Vegetables

  • 3 medium bell peppers, sliced
  • 1/2 cup green onions (3-4 stalks), sliced
  • 2 cloves garlic, minced

Seasonings & Sauces

  • 3 tablespoons Jamaican jerk seasoning, divided
  • 1 dash salt and pepper, to taste
  • 2 tablespoons light olive oil, divided
  • 1 (13 oz) can full-fat coconut milk or coconut cream (or 1 1/2 cups oat milk mixed with 1 1/2 teaspoons cornstarch as a substitute)

Instructions

  1. Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain and set aside.
  2. Sauté Vegan Protein: In a skillet, heat 1 tablespoon of light olive oil over medium heat. Add the vegan chicken strips or your choice of vegan protein and cook until slightly browned. Sprinkle with 1 tablespoon of Jamaican jerk seasoning, toss to coat evenly, then remove from the skillet and set aside.
  3. Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and green onions, sautéing over medium heat for 3-5 minutes until tender but still vibrant. Add the minced garlic during the last minute of cooking to avoid burning and to preserve flavor.
  4. Combine Protein and Veggies: Return the sautéed vegan chicken strips to the skillet with the vegetables. Sprinkle with the remaining 2 tablespoons of Jamaican jerk seasoning and toss everything together until well mixed.
  5. Add Creamy Sauce: Pour the full can of coconut milk or coconut cream into the skillet and stir everything thoroughly, creating a rich, flavorful sauce. Cook for an additional 2-3 minutes to heat through and allow flavors to meld.
  6. Mix Pasta and Serve: Add the drained pasta to the skillet, tossing gently to coat the pasta evenly with the creamy vegetable and protein mixture. Adjust seasoning with salt and pepper to taste.
  7. Garnish and Enjoy: Serve the pasta garnished with fresh parsley, chives, vegan cheese, or a sprinkle of vegan parmesan cheese for added flavor and presentation.

Notes

  • Only sauté the peppers and green onions for a few minutes to keep them tender and vibrant without overcooking.
  • For a lower-fat option, substitute the olive oil with vegetable broth when sautéing the vegetables, and use oat milk mixed with cornstarch instead of coconut milk.
  • You can swap the vegan chicken strips with tofu, chickpeas, or mushrooms according to your preference.
  • Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean, Vegan
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-rasta-pasta-recipe/