Rasta Pasta
Rasta pasta is a Jamaican tradition that pairs penne with red, yellow, and green bell peppers and a creamy sauce infused with jerk seasoning. It’s easy enough for a weeknight, too!
Rasta pasta gets its name from the red, yellow, and green bell peppers in this dish, which match the colors of the Rastafarian movement. Think of it as a more flavourful version of mac and cheese—instead of a mild cheese sauce, creamy rasta pasta sauce is made with fiery jerk seasoning, smoked paprika, and other spices.
While there are many rasta pasta recipes online that include meat, Rastafarians don’t eat meat (what they call “no bone zone”), so this vegan version is truer to the original. (Plus, it’s coming from a Jamaican! You can trust it’s the real deal.)
Why You’ll Love Rasta Pasta
- The perfect balance of rich, creamy, and spicy. Creamy sauces do a good job taming heat, so while this rasta pasta is spicy, it’s not TOO spicy. (For another spicy and creamy pasta dish, try this vegan Cajun chicken pasta.)
- You can make it your own. There are lots of ways to put your own spin on this rasta pasta recipe! I share a few ideas below.
- Quick and easy to make. This dish is perfect for busy weeknights when you want something tasty and satisfying without spending a long time in the kitchen.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Penne pasta – You can use another shape if you’d like, but make sure it’s one that does a good job holding a creamy sauce.
- Oil – Any kind you like to use for cooking.
- White onion
- Bell peppers – Red, green, and yellow.
- Spicy wet jerk seasoning – You can use my Jamaican jerk sauce or Walkerswood.
- Garlic
- Coconut milk – Full-fat is best for a rich, creamy sauce.
- Spices – Garlic powder, onion powder, and smoked paprika, along with salt and pepper.
- Vegan cheese shreds – Any kind you like.
- Garnishes – Vegan Parmesan cheese and chopped parsley or thyme.
How to Make Rasta Pasta
- Cook the pasta. Boil the penne in salted water until al dente. Drain and set aside.
- Sauté the onion. Heat the oil in a skillet over medium heat, then cook the onion for about 5 minutes, or until it’s softened. Season with salt and pepper.
- Cook the peppers and jerk seasoning. Add the bell peppers to the pan and cook for 3 to 4 minutes. Stir in the jerk seasoning and garlic; cook until fragrant.
- Finish the sauce. Stir in the coconut milk, then add the garlic powder, onion powder, and paprika. Bring to a simmer.
- Sauce the pasta. Toss the penne with the sauce, then stir in the vegan cheese. Season to taste and garnish with herbs and vegan Parm.
Tips for Success
- Adjust the jerk seasoning to your liking. You can add as little as you like—or add more for extra heat. If you’re serving some people who like spicy food and some people who like it mild, I recommend using a small amount of jerk seasoning, portioning servings for the non-spicy eaters, then stirring in extra jerk seasoning to the remaining portion.
- Deglaze the pan. When you pour in the coconut milk, use it to loosen up any browned bits at the bottom of the pan. There’s lots of flavour in those bits!
- Salt the pasta water. This makes the pasta much more flavourful.
Variations
- Add more protein. Vegan chicken, marinated tofu, black beans, or even crispy chickpeas would all be great additions to this dish if you want to add more protein.
- Make it gluten-free. Use your favourite gluten-free pasta.
- Swap out the coconut milk. If you have an allergy or you’re just not a fan, vegan heavy cream will work.
What to Serve With Rasta Pasta
Keep with the Jamaican theme and pair your rasta pasta with Jamaican jerk tofu or Jamaican fried dumplings. You can also serve it with a side salad to keep it light, or roasted garlic bread.
How to Store Leftovers
Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze rasta pasta, although it’s best enjoyed fresh. To freeze, transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
More Vegan Pasta Recipes
Enjoy friends! If you make this rasta pasta recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Rasta Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons oil
- ½ white onion, decided
- 3 tricolor bell peppers, sliced (red, yellow and green)
- 1 tablespoon spicy wet jerk seasoning, such as my Jamaica Jerk sauce, or Walkerswood
- 3 cloves garlic, minced
- 13.5 ounce can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup vegan cheese shreds
- Salt and pepper to taste
- To garnish – vegan parmesan cheese and chopped parsley or thyme
Instructions
- Prepare the penne pasta according to the instructions on the package in a large pot of well-salted water until al dente. Drain the pasta and set aside.
- In a large pan over medium heat, heat the oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper.
- Add the sliced bell peppers to the pan. Cook for another 3-4 minutes until they start to soften. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and paprika. Stir well and bring the mixture to a simmer.
- Add the cooked penne pasta to the pan, tossing it with the sauce until the pasta is thoroughly coated. Stir in the vegan cheese shreds until melted and well incorporated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds if desired and chopped parsley. Enjoy!
Notes
- Feel free to use your favorite brand of vegan cheese shreds. I usually use Daiya, Miyokos or Follow Your Heart. They add a creamy texture and a cheesy flavor to the dish.
- Heat level: Adjust the amount of jerk seasoning according to your heat preference. You can also use milk jerk seasoning instead, or even reduce it to 1 teaspoon of spicy, or 2 tablespoons of mild. Aesthetically it does turn the pasta sauce more brown the more sauce you add.
- To store: Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a little splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
- To freeze: Transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Sounds absolutely delicious, I can’t wait to try this version 🫶🏽✨
Thanks Shawntil, I hope you enjoy so much!!
General question for you. For the nutrition label are the calories listed are per serving? It seems so but I just wanted to be certain. Thanks
Hi Karen,
The serving listed was wrong and so the calories were wrong! This recipe serves about 6 servings, it’s about 415 calories per serving! I hope this helps so much!
What a flavorful yet simple recipe that comes together quickly. Once I got the heat from the jerk sauce and seasoning where I wanted it, it was absolutely delicious. Definitely adding this to the rotation.
SO so happy to hear this!! Thanks so much for sharing!! 🙂
Needed a quick and easy dinner and had all of the ingredients already! This turned out great. We love spice so we ended up using 2-2.5 tbsp of walkerswood spicy jerk and it was perfect!
So happy you enjoyed so much Jessica! Thanks for sharing!
I’ve been looking all over for a plant-based rasta pasta that was simple. This looks perfect, I can’t wait to try it. Just so you know, the minced garlic ingredient got roped in with the jerk seasoning description on your recipe card, so it’s not showing as a separate ingredient.
Thanks SO much Brandi I just updated it! I hope you enjoy so much!!