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Rasta Pasta

A vibrant and creamy dish combining penne pasta with coconut milk and spicy jerk seasoning, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces uncooked penne pasta The foundation of the dish, providing a satisfying bite.
  • 2 tablespoons oil Used for sautéing vegetables.
  • 1 medium diced white onion Adds a sweet and aromatic base.
  • 1 cup sliced tricolor bell peppers Brings color and crunch.
  • 3 tablespoons spicy wet jerk seasoning Provides the bold Caribbean flavor.
  • 2 cloves minced garlic Enhances overall aroma and taste.
  • 13.5 ounces coconut milk Delivers creaminess and richness.
Seasonings
  • 1 teaspoon garlic powder Amplifies the garlic flavor.
  • 1 teaspoon onion powder Adds depth to the overall flavor profile.
  • 1 teaspoon smoked paprika Contributes a touch of smokiness.
  • to taste salt and pepper Essential for balance.
Optional Garnishes
  • 1 cup vegan cheese shreds Adds a cheesy flavor.
  • 2 tablespoons vegan Parmesan cheese Optional for garnish.
  • 2 tablespoons parsley or thyme Adds freshness as a garnish.

Method
 

Preparation
  1. Cook the penne pasta according to the package instructions in a large pot of well-salted water until al dente. Drain and set aside.
  2. In a large pan over medium heat, add oil.
  3. Add the diced onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper.
  4. Stir in the sliced bell peppers and cook for another 3-4 minutes until they begin to soften.
  5. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
  6. Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and smoked paprika. Stir well and bring the mixture to a simmer.
  7. Add the cooked penne pasta to the pan, tossing it with the sauce until thoroughly coated.
  8. Stir in vegan cheese shreds and cook until melted and well incorporated.
  9. Taste and adjust the seasoning with additional salt and pepper if needed.
  10. Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds and chopped parsley if desired.

Notes

This dish is great for meal prep. Store in an airtight container for up to four days. Can be frozen for up to two months.