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    Home » Pasta

    How To Make Vegan Rasta Pasta

    Published: Feb 7, 2022 · Modified: Apr 16, 2022 by Vanessa Sturman · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    This Vegan Rasta Pasta recipe is just the best! You may be asking, "what is rasta pasta?" It's a delicious pasta dish with a creamy jerk-spiced Caribbean-inspired sauce. I'm going to take you through how to make it! Rasta Pasta is easily made vegan as most of the ingredients are naturally vegan anyway. Some non-vegan versions may have chicken, but we've used a vegan chicken, which is optional but super fun to add!

    I love these flavours so much - my Mum is from the Caribbean and both my home town (Bristol) and where I lived for years in London (Brixton) have big Jamaican populations and delicious food!

    vegan rasta pasta in a bowl with a spoon. this recipe
    Jump to:
    • 🍝What is Rasta Pasta?
    • 🌶️Ingredients
    • 👩🏾‍🍳How To Make Rasta Pasta
    • ❓FAQs
    • 🍽️Other recipes
    • 📖 Recipe
    • 💬 Comments

    🍝What is Rasta Pasta?

    Rasta Pasta was invented by a chef called Lorraine Washington. It's a jerk flavoured Caribbean creamy coconut sauce with pasta. The sauce is 'Rasta' because it has jerk seasoning and other typical Caribbean flavours such as coconut and thyme. The trio of bell peppers (red, yellow and green) are the colours of the Rastafarian flag. Even the type of pasta that was originally used (tagliatelle) looks a bit like dreadlocks! Any pasta is fine to use though - we used gemelli pasta which is beautiful and twisted.

    A vegan version of rasta pasta is not much different but uses vegan chicken, nutritional yeast instead of cheese, and won't use any dairy cream.

    🌶️Ingredients

    Here are the main ingredients to make the vegan rasta pasta:

    • Jerk seasoning - giving that delicious and spicy Carbibbean jerk flavour. You can use a dry seasoning (we love Steenbergs jerk spice) or a jar of liquid jerk seasoning. Use between one and two tablespoons, depending on how spicy you want it.
    • Vegetable stock - gives extra flavour to the creamy sauce.
    • Bell peppers - one red, one green and one yellow (to match the colours of the Rastafarian flag).
    • Scallions/spring onions
    • Garlic
    • Turmeric - to give that hint of orange colour.
    • Nutritional yeast - giving a cheezy flavour to the rasta pasta, like a true Italian-Caribbean fusion! You could sprinkle some on top of the dish once cooked as a sort of vegan parmesan cheese.
    • Thyme
    • Pasta - you can use any kind of pasta, but we love using gemelli pasta or tagliatelle as they look a bit like dreadlocks.
    • Coconut milk - for a creamy jerk pasta sauce, and to balance the spicyness of the jerk seasoning.
    • Salt and pepper
    • Vegan chicken - this is optional (you could use beans instead, or leave out completely). A vegan rasta pasta recipe would generally be without chicken, but we wanted to create one that was similar, but vegan. You can make your own vegan chicken from seitan, or buy vegan chicken - we love What The Cluck and THIS Chicken Pieces.
    sprinkling nutritional yeast on the vegan rasta pasta with fingers.

    👩🏾‍🍳How To Make Rasta Pasta

    This is how you make Vegan Rasta Pasta! It's basically about making a jerk-flavoured creamy coconut sauce that's mixed through delicious al dente pasta!

    • If using vegan chicken, fry that with a little oil until it's crispy on the outside. You could also make this in the air fryer.
    • Prepare your vegetables by slicing up the peppers and scallions/spring onions, grating the ginger and crushing the garlic.
    ingredients for making rasta pasta all together.
    Get all your ingredients ready.
    chopped scallions, ginger and garlic on a chopping board.
    Chop the scallions/spring onions.
    chopping up bell peppers on a chopping board
    Slice the bell peppers.
    vegan chicken cooking in a pan.
    Fry the vegan chicken (if using) until crispy.
    • Make the creamy jerk sauce by sauteeing the garlic, spring onions/scallions, ginger and bell peppers in half of the vegetable stock. In the meantime, cook the pasta (careful not to overcook it).
    • Add the spices, salt and pepper and let the flavours infuse.
    • Add the coconut milk, the rest of the stock and the nutitional yeast. Cook for a further 5-10 minutes. Then add the al dente pasta and vegan chicken, and stir through.
    • Enjoy your vegan rasta pasta with fresh herbs and maybe a grating of vegan cheese!
    creamy coconut jerk sauce with peppers in a pan.
    Add the coconut milk, nutritional yeast and the rest of stock.
    vegan chicken being added to the rasta pasta in a saucepan with a spoon.
    Add the pasta and vegan chicken.

    ❓FAQs

    These are the most commonly asked questions about our vegan rasta pasta.

    Why is it called Rasta Pasta?

    It is a pasta dish flavoured with Caribbean ingredients, as well as having the colours of the Rastafarian flag reflected in the red, yellow and green bell peppers! Even the shape of the pasta such as tagliatelle, looks like dread locks - but any pasta shape is fine. Many recipes use penne, but we've used gemelli.

    How do I store the Rasta Pasta?

    It will keep in the fridge for a few days. It's great to add to a tupperware and take out for lunch! It freezes well too.

    Can I make this without the vegan chicken?

    Yes, we just added it as we wanted an alternative to the non-vegan options which had chicken in them. Either leave out or add some beans instead.

    What can I use if I don't like coconut?

    You could blend up some silken tofu and use that to make the sauce creamy instead. That would still be delicious!

    Can this be made gluten-free?

    Yes, just use gluten-free pasta. Also, make sure if you're using a vegan chicken that it's gluten-free.

    This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based. She helps people get high energy, great health, and balanced eating with delicious plant-based food.

    She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.

    vegan rasta pasta in three bowls and a fork in a hand going into one.

    🍽️Other recipes

    If you love this vegan rasta pasta then you'll love some of our other Caribbean-inspired recipes such as:

    • Jamaican Jerk Jackfruit
    • Jerk Tempeh Skewers with Herby Yoghurt Dip
    • Ackee and Tofuish

    You may also love some of our best pasta recipes too, which are perfect for midweek meals!

    • Vegan Red Pepper and Chorizo Mafalda Pasta
    • Vegan Creamy Cannellini Bean & Tomato Pasta
    • Vegan Pasta Frittata

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    vegan rasta pasta in a bowl with a fork.

    How To Make Vegan Rasta Pasta

    Vanessa Sturman
    This is the most delicious vegan creamy jerk-seasoned pasta dish. It's super easy, got a hint of cheeze from the nutritional yeast, and it's colourful to match its Caribbean roots!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dinner, lunch, main
    Cuisine african, caribbean, jamaican
    Servings 4 people
    Calories 418 kcal

    Equipment

    • 2 Saucepan
    • 1 Chopping board
    • 1 Vegetable knife

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 1 packet vegan chicken (around 200g or 1½ cups, homemade or bought, leave out if desired)
    • 1 teaspoon olive oil
    • 120 ml (½ cup) vegetable stock
    • 3 bell peppers (ideally one red, green and yellow)
    • 1 bunch scallions / spring onions (finely chopped)
    • 5 cloves garlic (finely chopped/crushed)
    • 1 thumb-sized piece of ginger (grated)
    • 4 sprigs fresh thyme (use dried if you don't have fresh)
    • ½ teaspoon turmeric
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1-2 tablespoon jerk spice (just use 1 tablespoon for a milder sauce)
    • 400 ml (1⅔ cups) full fat coconut milk (full fat helps give a creamier sauce, equivalent on 1 tin/can)
    • 30 g (½ cup) nutritional yeast
    • 360 g dried pasta (enough for 4, around ½ cup or 90g per person)

    To Serve (optional)

    • Fresh parsley
    • Sprinkling of nutritional yeast
    • Vegan cheese (grated)

    Instructions

    • Place a saucepan/frying pan on a medium heat with the olive oil. Once hot, fry the vegan chicken until a little brown and crispy (or use an air fryer). Set aside. Skip this step if not using vegan chicken.
    • Cut up the peppers into slices, then cut each slice in half.
    • In a large saucepan, sautee the peppers, scallions, garlic and ginger in half of the stock. Reserve the rest of the stock for later.
    • Once the veggies are softened (after around 5 minutes), add the jerk spice, turmeric, thyme, salt and pepper. Let the flavours infuse for a few minutes while stirring.
    • Add the tin/can of coconut milk, the rest of the stock and the nutritional yeast. Let it cook for another 10 minutes.
    • In the meantime, cook your pasta. Follow the instructions on the packet until your pasta is as you like it (I like mine al dente - or with a bit of bite to it!).
    • Once the pasta is done, drain and add to the rasta sauce, along with the vegan chicken. Mix in gently until all the pasta and chicken is coated.
    • Serve your vegan rasta pasta with some chopped fresh parsley (or any fresh herbs), a squeeze of lime and maybe grate on your favourite vegan cheese.

    Nutrition

    Calories: 418kcalCarbohydrates: 80gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 746mgPotassium: 633mgFiber: 8gSugar: 7gVitamin A: 3560IUVitamin C: 118mgCalcium: 49mgIron: 3mg
    Keyword jamaican vegan, jerk, pasta recipe
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

    Comments

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    1. Casey says

      February 10, 2022 at 2:54 am

      5 stars
      WOW these flavors were amazing!!! Such a great, healthy dish! It was a hit!

      Reply
    2. Rachna says

      February 10, 2022 at 5:56 am

      5 stars
      This looks absolutely delicious and I like the name too. Jamaican food is a big favorite at my home.

      Reply
    3. Natalie says

      February 10, 2022 at 6:04 am

      5 stars
      Such a great recipe for lunch or dinner! Can't wait to try it soon ♥

      Reply
    4. Katie says

      February 10, 2022 at 6:23 am

      5 stars
      I love the full, bright flavors! This is such a great pasta dish, and my family loved it!

      Reply
    5. Amanda Wren-Grimwood says

      February 10, 2022 at 8:49 am

      5 stars
      I love the idea of a spicy pasta sauce. My husband will love this on our next pasta night.

      Reply

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