Vegan Rasta Pasta (With Coconut Milk)

This Jamaican rasta pasta recipe is a one pan vegan Caribbean style tasty pasta dish with a medley of bell peppers, seasoned with the infamous jerk marinade and cooked down in a creamy coconut sauce.

Course Main Entree

Cuisine Jamaican

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 304kcal

Author Charla

Ingredients

2 cups gluten free pasta heaped
2 tablespoon olive oil (28g)
1 small onion chopped
2 scallion sliced
3 garlic cloves chopped
1 red bell pepper sliced
1 yellow bell pepper sliced
1 green bell pepper sliced
¼ cup of warm water (60ml)
1 small tomato chopped
1 tablespoon jerk marinade/paste (8g) vary depending on heat, see post
1 teaspoon turmeric (2g)
14 oz can of full fat coconut milk (400ml)
1 cup vegan cheese (112g)

For the garnish

3 sprigs of thyme stems removed
½ teaspoon of black pepper (1g)

Instructions

Bring the pasta to a boil for 5-7 minutes (with 1 tablespoon of pink salt), then drain/rinse in a colander and set side.
Meanwhile, on medium heat, melt the coconut oil and saute the onion, garlic and scallion until soft
Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.
Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.
Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.
Finally stir in the vegan cheese and continue to cook for another 2-3 minutes.
Garnish with thyme (loosen from stem to sprinkle) and black pepper.
Serve accordingly

Video

Notes

Prep the bell peppers by slicing them, grating the vegan cheese (if necessary) and arranging the rest of the ingredients to bowl, ahead of time.

I highly recommend using the brand Walkerwood jerk paste (hot) as it gives the dish as nice little kick to it.

Feel free to use my homemade Jamaican Jerk Paste instead.

I didn't add any salt to this recipe, however be sure to do a taste test and add accordingly.

Any leftovers can be refrigerated for up to 3 days or frozen for up to a month.

You may need to add a splash of water to rejuvenate the pasta/sauce.

If you want your bell peppers crunchy, then omit the water, steaming the peppers and just skip that step and continue.

I used chickpea fusilli but another other gluten free short pasta i.e. penne, rigatoni, farfalle etc..

Feel free to add in any additional vegetables i.e. mushrooms, carrots, sugar snaps etc..

Nutrition