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Vegan Rasta Pasta

Vegan Rasta Pasta: A Colorful Caribbean Comfort Meal

Vegan Rasta Pasta is a colorful and creamy dish that captures the essence of Caribbean cuisine, perfect for anyone seeking a delicious plant-based meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Feel free to swap for gluten-free options if needed.
For the Sauce
  • 2 tablespoons Vegan Butter or Olive Oil Coconut oil is a great alternative.
  • 4 scallions Scallions Substitute with chives or spring onions if unavailable.
  • 4 cloves Garlic Fresh cloves are crucial for flavor.
  • 2 tablespoons Flour All-purpose gluten-free flour or cornstarch can work well.
  • 1 cup Water or Vegetable Broth Vegetable broth adds more flavor.
  • 1 can Coconut Milk Canned is the easiest choice.
  • 1 tablespoon Mild Jerk Seasoning Adjust for your spice preference.
  • 1/4 cup Nutritional Yeast Opt for vegan cheese if desired.
  • 1 teaspoon Thyme Fresh thyme is a fantastic choice.
For the Vegetables
  • 2 cups Bell Peppers (Red, Yellow, Green) Other veggies like zucchini or spinach can also shine.
  • to taste Salt & Black Pepper Essential for seasoning.

Equipment

  • large pot
  • colander
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water over high heat. Once boiling, add penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet, melt vegan butter or heat olive oil over low heat. Add chopped scallions and minced garlic, cooking for 2-3 minutes until fragrant.
  3. Whisk in the flour to the sautéed aromatics, cooking for about 3 minutes until lightly golden. Slowly pour in the water or broth while whisking, then simmer to thicken for 2-3 minutes.
  4. Stir in coconut milk, nutritional yeast, lime juice (or vinegar), jerk seasoning, and thyme. Season with salt and pepper, and simmer for 5-7 minutes.
  5. Fold the cooked pasta and bell peppers into the skillet, tossing to combine and coat. Serve hot.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 90mgCalcium: 8mgIron: 15mg

Notes

For best taste, enjoy your leftovers hot and feel free to add extra seasoning before serving. Leftovers can be refrigerated for 3-4 days for meal prep.

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