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Vegan rasta pasta dish square view

Vegan rasta pasta dish

Delicious Jamaican vegan rasta pasta dish - a true Caribbean, flavoursome one pan cuisine
Course Main Entree
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 304kcal
Author Charla


  • 2 cups of pasta rice brown or chickpea fusilli, heaping
  • 1 small onion chopped
  • 2 scallion sliced
  • 1 small tomato chopped
  • 3 garlic cloves chopped
  • 3 bell peppers - red yellow and green, all sliced
  • 1 can of full fat coconut milk
  • 1 tablespoon of jerk marinade/sauce vary depending on heat, see post
  • 1 teaspoon of turmeric
  • 1 cup of vegan cheese
  • 2 tablespoon of coconut oil
  • ¼ cup of warm water
  • Garnish
  • 3 sprigs of thyme
  • ½ teaspoon of black pepper


  • 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 minutes.
  • Garnish with thyme (loosen from stem to sprinkle) and black pepper
  • Serve accordingly


  • Prep the bell peppers ahead of time by chopping them the overnight
  • Only use a teaspoon of jerk marinade to lessen the spiciness
  • Use chickpea fusilli pasta for a high protein option
  • Freeze any leftovers in a freezer friendly container


Calories: 304kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Sodium: 358mg | Potassium: 293mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2890IU | Vitamin C: 117mg | Calcium: 44mg | Iron: 2mg