Rasta Pasta: Creamy pasta with jerk spices (vegan)
This vibrant vegan Rasta Pasta blends spicy jerk seasoning, colorful bell peppers, and creamy coconut milk for a comforting island-style dinner ready in no time.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 12 oz penne pasta don’t use the full 1lb box or it gets mushy
- 3 tablespoons cooking oil whatever you got works
- 0.5 medium onion sliced thin for sweetness
- 4 cloves garlic minced real fine
- 0.5 red bell pepper thinly sliced
- 0.5 green bell pepper thinly sliced
- 0.5 yellow bell pepper thinly sliced
- 1 tablespoon jerk seasoning heaping
- 2 teaspoons cajun seasoning for that kick
- 1 teaspoon salt
- 0.5 teaspoon paprika
- thyme dry or fresh sprigs
- 2 cans coconut milk 13.5oz each
- 1 cup shredded parmesan cheese optional
Instructions
Instructions
- First, cook the penne pasta until al dente, not mushy. Drain it and set it aside so it’s ready to soak up all that saucy goodness.
- Heat your cooking oil in a large skillet over medium heat. You want it warm enough to sizzle but not smoke.
- Add those sliced onions and cook for 2-3 minutes until they look soft and smell sweeter.
- Throw in the minced garlic and stir for about a minute until you can smell that garlicky pop.
- Toss in the red, green, and yellow bell peppers. Cook them gently for 5-7 minutes till they’re tender but still got a little bite.
- Now sprinkle your jerk seasoning, cajun seasoning, and salt right on top. Stir it all up so the veggies get fully coated in spicy goodness.
- Pour in the coconut milk and bring everything to a simmer. Let it hang out for 5 minutes. This part is key to meld flavors.
- Time to add your cooked pasta back into the skillet. Toss it well so every piece gets slicked in that creamy sauce.
- Cook another 2-3 minutes just so everything heats through and the flavors settle.
- Remove from heat and serve it right away. Feel free to add that parmesan if you want extra cheesy vibes.
Notes
Feel free to add cooked tofu or beans if you’d like extra protein—just stir them in with the cooked pasta, no need to pressure cook. Store leftovers in airtight container and refrigerate or freeze in portions.