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Rasta Pasta

A vibrant and flavorful pasta dish with a creamy coconut sauce and spicy jerk seasoning, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz penne pasta The sturdy base that holds the flavorful sauce and vegetables together.
  • 2 tbsp oil Used for sautéing, adding richness.
  • 1 medium white onion Provides a sweet, aromatic foundation.
Vegetables
  • 2 medium tricolor bell peppers Adds brightness and crunch.
  • 3 cloves garlic Offers a bold aroma.
Seasoning and Sauce
  • 3 tbsp spicy wet jerk seasoning Infuses authentic Jamaican flavor.
  • 1 cup coconut milk Creates a creamy consistency.
  • 1 tsp garlic powder Enhances garlic flavor.
  • 1 tsp onion powder Adds sweetness and aroma.
  • 1 tsp smoked paprika Introduces a smoky flavor.
Finishing Touches
  • 1 cup vegan cheese shreds Provides a creamy texture.
  • to taste Salt and pepper Essential seasonings.
  • to garnish vegan Parmesan cheese Used as a garnish for added flavor.
  • to garnish parsley or thyme Fresh herbs for garnish.

Method
 

Preparation
  1. Cook the penne pasta in a large pot of well-salted water until al dente, following the package instructions. Drain and set aside.
  2. In a large pan over medium heat, warm the oil until shimmering.
Cooking
  1. Add the diced onion and cook until soft and translucent, about 5 minutes, seasoning with salt and pepper.
  2. Stir in the sliced bell peppers and cook for an additional 3-4 minutes until they start to soften.
  3. Add the spicy wet jerk seasoning and minced garlic, cooking for another 1-2 minutes until fragrant.
  4. Add the coconut milk to the pan, stirring to combine with the vegetables and seasoning.
  5. Sprinkle in the garlic powder, onion powder, and paprika, stirring well and bringing the mixture to a simmer.
  6. Add the cooked penne pasta to the pan and toss until thoroughly coated in the sauce.
  7. Stir in the vegan cheese shreds until melted and well incorporated into the pasta.
  8. Taste and adjust the seasoning with additional salt and pepper as needed.
Serving
  1. Plate the Rasta Pasta hot, garnished with additional vegan cheese shreds and chopped parsley or thyme as desired. Enjoy!

Notes

You can prepare the Rasta Pasta ahead of time and store it in airtight containers for up to four days. Add a splash of coconut milk for reheating.