As a food blogger focused on Best Vegan Pasta, I crafted a 30-minute Jamaican Rasta pasta that layers creamy coconut sauce, sweet bell peppers, and mild Caribbean spices into a colorful meatless dish that begs a second look.

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I stumbled on a Jamaican Rasta pasta that totally blew my mind and I had to tell someone. Bright chunks of red bell pepper and rich full fat coconut milk give it an island twist you don’t expect, while the spices make it lively without being shouty.

It’s bold, a little sassy, and easy enough to throw together on a weeknight, so I always drop it in my Awesome Vegan Recipes folder. Honestly, it might be the Best Vegan Pasta I’ve made lately, and I swear you’ll be curious enough to make it again.

Ingredients

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Penne or rigatoni: Carbs for energy, some fibre, great base to soak up creamy sauce.
Coconut milk: Rich, creamy fat, adds sweetness and tropical flavor, calorie dense though.
Bell peppers: High in vitamin C and fibre, sweet, bright colors, crunchy texture.
Scotch bonnet: Intense heat and fruity zing, adds spice not nutrition, use carefully.
Tomato paste: Concentrated umami and acidity, deepens sauce, adds lycopene antioxidant.
Nutritional yeast: Cheesy, savory boost, gives vitamin B12 like flavor and extra protein.
Raw cashews: Make sauce silky, add healthy fats and some protein, soak before blending.
Jerk seasoning: Spicy smoky herby punch, boosts flavor without extra calories, very aromatic.

Ingredient Quantities

12 oz penne or rigatoni pasta (about 340 g)

1 tbsp olive oil

1 medium red onion

3 cloves garlic

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 small scotch bonnet or habanero pepper (optional for heat)

1 can 13.5 oz / 400 ml full fat coconut milk

1/2 cup unsweetened plant based milk (soy or oat)

2 tbsp tomato paste

1/2 cup vegetable broth

1 tbsp Jamaican jerk seasoning

1 tsp dried thyme

1 tsp smoked paprika

1/4 tsp ground allspice

2 tbsp nutritional yeast

1 cup frozen peas or 2 cups baby spinach (choose one)

1/2 cup raw cashews (optional for extra creaminess)

Salt and black pepper to taste

2 tbsp chopped fresh parsley or scallions for garnish

1 tbsp lime juice (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz penne or rigatoni until just al dente per package directions; reserve about 1 cup pasta water, then drain the pasta.

2. If using cashews, quick soak 1/2 cup raw cashews in boiling water for 10 minutes while the pasta cooks, drain and blend with 1/4 to 1/2 cup of the unsweetened plant milk until smooth to make a quick cashew cream; if you skip cashews just use the milks and coconut.

3. Heat 1 tbsp olive oil in a large skillet over medium heat, add 1 medium thinly sliced red onion and sauté 3 to 4 minutes until soft; add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant.

4. Add the sliced red, yellow and green bell peppers and cook until crisp tender, about 4 to 5 minutes; if using, finely chop a small scotch bonnet or habanero and add just a little for heat, deseed first if you want less burn and be careful with your hands.

5. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen flavor, then add 1 tbsp Jamaican jerk seasoning, 1 tsp dried thyme, 1 tsp smoked paprika and 1/4 tsp ground allspice; stir and let the spices bloom for 30 seconds.

6. Pour in the 1
3.5 oz can of full fat coconut milk, 1/2 cup unsweetened plant milk, 1/2 cup vegetable broth and the cashew cream if using; bring to a gentle simmer and let sauce thicken 3 to 5 minutes while stirring. Add 2 tbsp nutritional yeast and whisk in, then loosen with reserved pasta water a splash at a time if it gets too thick.

7. Season with salt and black pepper to taste and stir in 1 tbsp lime juice if you like a bright finish; add the drained pasta and 1 cup frozen peas or 2 cups baby spinach, tossing until the peas are hot or the spinach is wilted and the pasta is well coated, 1 to 2 minutes more.

8. Taste and adjust seasoning, add another splash of pasta water for creaminess if needed, then remove from heat and sprinkle 2 tbsp chopped fresh parsley or scallions on top before serving.

Equipment Needed

1. Large pot for boiling salted water and cooking the pasta
2. Colander or pasta strainer to drain pasta and reserve some pasta water
3. Large skillet or deep sauté pan for the onions, peppers and sauce
4. Blender or immersion blender to make the quick cashew cream (optional)
5. Chef’s knife and cutting board for chopping onion, peppers, herbs and chili
6. Measuring cups and measuring spoons for milks, broth, tomato paste and spices
7. Wooden spoon or heatproof spatula and a whisk for stirring and finishing the sauce
8. Can opener plus tongs or a pasta server for adding and tossing the pasta, and opening the coconut milk

FAQ

Q: Is this really vegan?

A: Yes, it's fully plant based if you use vegan pasta and check your jerk seasoning for hidden animal bits. Most store pastas are egg free but double check the label. Tip: use full fat coconut milk and nutritional yeast for that rich, cheesy vibe without dairy.

Q: How spicy is it and can I make it milder?

A: With a scotch bonnet it's pretty fiery, but you can tame it by removing seeds and white membranes or swapping for a jalapeño or bell pepper. To cool a too-hot batch add more coconut milk, a splash of plant milk or a spoonful of cashew cream, and a little lime to balance flavors.

Q: I have a nut allergy, can I still make it creamy?

A: Yep. Skip the cashews and use extra coconut milk or blend silken tofu or cooked cauliflower for creaminess. Nutritional yeast gives umami without nuts. Also reserve some pasta water to loosen the sauce so it coats the pasta nicely.

Q: Can I make this gluten free?

A: Absolutely use your favorite gluten free penne or rigatoni and check that your vegetable broth and jerk seasoning are gluten free. Cook the GF pasta until just al dente so it doesn't get mushy when reheated.

Q: How long can I store leftovers and what's the best way to reheat?

A: Fridge for 3 to 4 days, freezer up to about 1 month. Reheat gently on the stove with a splash of plant milk or veg broth to revive the sauce, or microwave in short bursts stirring in between. If you plan to store, cook the pasta a touch underdone, it reheats better.

Q: Want more protein or swaps for peas vs spinach?

A: Add pan fried tofu, crispy chickpeas, or canned kidney beans for extra protein. Peas give little pops of sweetness and texture, spinach melts into the sauce and makes it greener. Both work, choose what you like.

Mouthwatering Jamaican Vegan Rasta Pasta Recipe Substitutions and Variations

Pasta (12 oz penne/rigatoni) => fusilli, cavatappi or medium shells. Same weight, same cook time, they grab the creamy sauce really well.
Full fat coconut milk (13.5 oz) => cashew cream or silken tofu. Try 1 cup cashew cream (blend 1/2 cup soaked cashews with 3/4 cup water) or 12 oz silken tofu blended with 1/4 cup plant milk for a smooth, neutral creaminess.
Scotch bonnet/habanero => serrano, jalapeño or cayenne. Use 1 serrano or 1/4 tsp cayenne for heat, jalapeño if you want it mild, and remove seeds to tone it down.
Nutritional yeast (2 tbsp) => white miso or ground cashews + lemon. 1 tbsp white miso thinned with a splash of water adds umami, or 2 tbsp finely ground cashews plus 1/2 tsp lemon or salt for a cheesy, nutty vibe if you don’t have nooch.

Pro Tips

– Save and use that pasta water, trust me. The starchy water is the magic glue that turns the sauce silky, so add it a little at a time until it coats the pasta. Dont pour a bunch at once or youll water it down.

– If you want ultra creamy without hours of soaking, blend the cashews with a few tablespoons of the hot coconut milk or plant milk right after you boil them. It makes a much smoother cream. If someone has a nut allergy, plain coconut milk + extra nutritional yeast and a splash more broth works fine.

– Be careful with the scotch bonnet. Deseed it and use gloves, or slit it and brown it whole then fish it out to get flavor without too much burn. Remember you can always add more heat but you cant take it away.

– Char or roast the bell peppers and onion for deeper flavor, even a quick blister on a hot skillet will do wonders. Also give the tomato paste a quick cook in the oil so it loses that raw taste and tastes richer.

– Taste as you go and finish bright. Lime juice or a tiny splash of vinegar lifts coconut and spices, salt brings out sweetness, and fresh herbs at the end make the whole dish pop. For leftovers reheat gently with a splash of milk or pasta water so it doesnt split.

Mouthwatering Jamaican Vegan Rasta Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

755

kcal

Equipment: 1. Large pot for boiling salted water and cooking the pasta
2. Colander or pasta strainer to drain pasta and reserve some pasta water
3. Large skillet or deep sauté pan for the onions, peppers and sauce
4. Blender or immersion blender to make the quick cashew cream (optional)
5. Chef’s knife and cutting board for chopping onion, peppers, herbs and chili
6. Measuring cups and measuring spoons for milks, broth, tomato paste and spices
7. Wooden spoon or heatproof spatula and a whisk for stirring and finishing the sauce
8. Can opener plus tongs or a pasta server for adding and tossing the pasta, and opening the coconut milk

Ingredients

12 oz penne or rigatoni pasta (about 340 g)
1 tbsp olive oil
1 medium red onion
3 cloves garlic
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 small scotch bonnet or habanero pepper (optional for heat)
1 can 13.5 oz / 400 ml full fat coconut milk
1/2 cup unsweetened plant based milk (soy or oat)
2 tbsp tomato paste
1/2 cup vegetable broth
1 tbsp Jamaican jerk seasoning
1 tsp dried thyme
1 tsp smoked paprika
1/4 tsp ground allspice
2 tbsp nutritional yeast
1 cup frozen peas or 2 cups baby spinach (choose one)
1/2 cup raw cashews (optional for extra creaminess)
Salt and black pepper to taste
2 tbsp chopped fresh parsley or scallions for garnish
1 tbsp lime juice (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 oz penne or rigatoni until just al dente per package directions; reserve about 1 cup pasta water, then drain the pasta.
If using cashews, quick soak 1/2 cup raw cashews in boiling water for 10 minutes while the pasta cooks, drain and blend with 1/4 to 1/2 cup of the unsweetened plant milk until smooth to make a quick cashew cream; if you skip cashews just use the milks and coconut.
Heat 1 tbsp olive oil in a large skillet over medium heat, add 1 medium thinly sliced red onion and sauté 3 to 4 minutes until soft; add 3 minced garlic cloves and cook 30 to 60 seconds until fragrant.
Add the sliced red, yellow and green bell peppers and cook until crisp tender, about 4 to 5 minutes; if using, finely chop a small scotch bonnet or habanero and add just a little for heat, deseed first if you want less burn and be careful with your hands.
Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen flavor, then add 1 tbsp Jamaican jerk seasoning, 1 tsp dried thyme, 1 tsp smoked paprika and 1/4 tsp ground allspice; stir and let the spices bloom for 30 seconds.
Pour in the 1
5 oz can of full fat coconut milk, 1/2 cup unsweetened plant milk, 1/2 cup vegetable broth and the cashew cream if using; bring to a gentle simmer and let sauce thicken 3 to 5 minutes while stirring. Add 2 tbsp nutritional yeast and whisk in, then loosen with reserved pasta water a splash at a time if it gets too thick.
Season with salt and black pepper to taste and stir in 1 tbsp lime juice if you like a bright finish; add the drained pasta and 1 cup frozen peas or 2 cups baby spinach, tossing until the peas are hot or the spinach is wilted and the pasta is well coated, 1 to 2 minutes more.
Taste and adjust seasoning, add another splash of pasta water for creaminess if needed, then remove from heat and sprinkle 2 tbsp chopped fresh parsley or scallions on top before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.