Vegan Rasta Pasta
This vegan rasta pasta combines bell peppers and green onions in a creamy coconut sauce infused with spicy jerk seasoning for a flavorful meatless meal.
Servings 4 servings
Equipment
- Stockpot
- Large skillet
Ingredients
- 16 ounces penne pasta
- 1 tablespoon olive oil
- 3 bell peppers sliced
- ½ cup green onions sliced
- 3 garlic cloves minced
- ¼ cup jerk seasoning
- 2 cups coconut milk or other dairy-free milk
- 1 cup vegetable broth or water
Instructions
- Bring a large pot of water to a boil. Add the pasta to the hot water and cook until al dente. Once cooked, strain the water, reserving at least 1 cup of the pasta water.
- As the pasta cooks, warm olive oil in a large skillet. Cook bell peppers, green onion, and garlic until just softened. You don't want to cook the peppers down too much.
- Stir in the jerk seasoning. Add coconut milk and vegetable broth. Bring to a simmer and let cook for about 5 minutes. Taste and adjust seasoning, if needed.
- Toss in the cooked pasta and stir to combine. Add reserved pasta water, as needed, to help bring the sauce together. Serve warm.
Notes
Optional add-ins: Vegan shredded cheese, vegan chicken tenders, tofu nuggets, soy curls, nutritional yeast, vegan parmesan.
Storage: Store leftovers in an airtight container for up to 5 days. To reheat, add a few tablespoons of water or dairy-free milk and warm in the microwave or in a saucepan on the stovetop.
