Vegan Rasta Pasta (Creamy Jamaican-Style)
Vegan Rasta Pasta is a vibrant, creamy Caribbean-inspired dish bursting with color and flavor. Made with a medley of bell peppers, onions, and a rich coconut milk sauce, this plant-based pasta is seasoned with island spices like thyme, allspice, and a hint of scotch bonnet for the perfect kick. Whether you’re cooking for family, friends, or celebrating Veganuary, this vegan Rasta Pasta is a deliciously satisfying way to enjoy the flavors of the Caribbean in a wholesome, plant-based meal.
Ingredients
Pasta & Vegetables
- 12 oz penne or rotini pasta
- 1 tbsp olive oil
- 1 tbsp complete seasoning badia
Creamy Vegan Sauce
- 1 yellow bell pepper , thinly sliced
- 1 red bell pepper , thinly sliced
- 1 green bell pepper , thinly sliced
- 4 tbsp butter
- 1 medium onions , sliced
- 1 tbsp garlic , minced
- 1 tbsp jerk seasoning
- 1-2 cup can coconut milk
- 1-1½ cup vegan heavy cream
- 2 tbsp complete seasoning
- 1 tbsp adobo all-purpose seasoning
- 1 tsp dried thyme , 1 sprig fresh thyme
- 1 tsp salt
- ½ cup Daiya vegan parmesan cheese , add more if desired
- ½ cup Daiya vegan Mexican-style blend , add more if desired
- ¼ cup Daiya vegan cheddar cheese , add more if desired
- ¼ cup Daiya vegan mozzarella cheese , add more if desired
Instructions
- How to Make Vegan Rasta Pasta
- Cook the pasta in well-salted water according to package instructions. Drain and set aside.
- Build the flavor base
- In a large skillet over medium heat, melt the butter.
- Add the sliced onions and sauté for 2–3 minutes until soft and slightly golden.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Sauté the peppers
- Add the red, yellow, and green bell peppers to the skillet.
- Cook for 4–5 minutes, stirring often, until the peppers are tender but still have a little bite.
- Season everything
- Sprinkle in the: Jerk seasoning, Complete seasoning, Adobo all-purpose seasoning, Thyme, Salt
- Stir well so the vegetables are fully coated and the spices start to bloom.
- Create the creamy base
- Pour in the coconut milk, pasta water, and vegan heavy cream.
- Stir until everything is combined, then bring the sauce to a gentle simmer.
- Let it cook for 3–5 minutes so it starts to thicken slightly.
- Melt in the vegan cheeses
- Lower the heat to medium-low.
- Add the cheeses one at a time:
- Daiya vegan parmesan, Mexican-style blend, Cheddar, Mozzarella
- Stir continuously until all the cheese melts and the sauce becomes smooth, rich, and creamy.
- Taste and adjust
- Taste the sauce and adjust as needed:
- Add extra jerk seasoning for more heat
- Stir in a splash of coconut milk if the sauce feels too thick
- Add the pasta
- Toss your cooked penne or rotini pasta directly into the sauce.
- Stir until every piece is fully coated in that creamy, flavorful goodness.
- Step 8: Finish and serve
- Remove from heat and top with chopped scallions and a little extra thyme if desired.
- Serve hot and enjoy your rich, comforting Vegan Rasta Pasta.
Notes
Final Thoughts
Vegan Rasta pasta proves that you don’t need meat or dairy to enjoy bold Jamaican-inspired flavors. With its creamy sauce, colorful vegetables, and perfectly seasoned plant-based protein, this dish brings comfort and culture together in one bowl.
Whether you’re vegan, plant-curious, or just love good food, this recipe is guaranteed to become a favorite in your kitchen.
Nutrition
Serving: 4gCalories: 300kcalCarbohydrates: 9gProtein: 3gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 32mgSodium: 761mgPotassium: 294mgFiber: 3gSugar: 3gVitamin A: 978IUVitamin C: 6mgCalcium: 38mgIron: 2mg
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