Rasta Pasta

Rasta pasta is an easy Jamaican recipe with red, yellow and green peppers and a creamy sauce infused with jerk seasoning. Delicious!

Course Dinner, Main Course

Cuisine Jamaican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 415

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
vegan Parmesan cheese to garnish
parsley or thyme, chopped, to garnish

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!

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.