Rasta Pasta Vegan
This vibrant dish combines colorful veggies and creamy coconut sauce, bringing the spirit of the Caribbean right to your kitchen. I love how it’s both nourishing and a feast for the eyes!
Rasta Pasta has a special place in my heart because it reminds me of sunny days and the rich flavors of Jamaican cuisine.
I first tried it at a little café that celebrated Caribbean culture, and I was hooked!
This vegan version captures all those flavors with wholesome ingredients.
Plus, it’s super easy to whip up on a weeknight when you need something quick but satisfying.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The jerk seasoning is key to bringing that Caribbean flair, so don’t skip it! You can also make your own if you like. I often use whole grain pasta for added nutrition, but any pasta will do. If you're looking to amp up the protein, adding chickpeas or tofu is a great option.
Tips & Notes
- •I love to top mine with fresh cilantro or parsley for an extra flavor boost.
- •If you want a little kick, add some chopped jalapeños or a splash of hot sauce!
Recipe Variations
- •Sometimes, I’ll throw in some cherry tomatoes for a pop of sweetness.
- •You can also add roasted sweet potatoes for a heartier meal.
Storage & Freezing
This dish keeps well in the fridge for about 3-4 days. Just store it in an airtight container. When you're ready to eat, reheat gently on the stove or in the microwave. If it seems a bit dry, just add a splash of water or more coconut coconut milk!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap the pasta for a gluten-free variety, and you’re good to go.
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This vibrant dish combines colorful veggies and creamy coconut sauce, bringing the spirit of the Caribbean right to your kitchen. I love how it’s both nourishing and a feast for the eyes!
Ingredients
Instructions
- 1
Start by cooking the pasta according to the package instructions. Make sure to salt the water to enhance the flavor.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for about 2-3 minutes until it starts to soften.
- 3
Add the minced garlic and bell peppers to the skillet, cooking for another 5-7 minutes until the peppers are tender.
- 4
Stir in the jerk seasoning and fresh thyme, mixing well to coat the veggies.
- 5
Pour in the coconut coconut milk, stirring to combine and letting it simmer for a few minutes to thicken slightly.
- 6
Add the spinach and cook until wilted, about 2 minutes. Adjust seasoning with salt and pepper.
- 7
Once the pasta is done, drain it and add it to the skillet with the sauce. Toss everything together to coat the pasta evenly.
- 8
Serve hot, and enjoy the colorful, flavorful vibes!
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