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
Pasta Primavera Sun-Dried Tomato Pasta Pumpkin Alfredo Pasta Miso Butter Pasta Lemon Pasta
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!
