Printable Recipe
Vegan Rasta Pasta
A robust, spicy, and colorful vegan pasta dish featuring bell peppers, onions, scotch bonnet pepper, garlic, and a creamy dairy-free sauce with a jerk seasoning blend.
Prep time
10 min
Cook time
17 min
Total time
27 min
Yield
4
Ingredients
15
Steps
11
Filed under: pasta, pepper, coconut, stovetop, jamaican.
Source channel: Andrew Bernard | The Nard Dog Cooks
Key ingredients
penne pasta, bell peppers in different colours, sliced, yellow onion, diced, Scotch bonnet pepper, deseeded and diced, garlic cloves, minced.
Ingredients
- 16 oz (454 g) penne pasta
- 2 tbsp olive oil
- 3 bell peppers in different colours, sliced
- 1 yellow onion, diced
- 1 Scotch bonnet pepper, deseeded and diced
- 4 garlic cloves, minced
- 4 sprigs fresh thyme
- 1 1/2 tbsp Jamaican jerk seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 (15 oz) can full-fat coconut milk
- 1 1/4 cups vegetable stock
- 1/2 cup vegan Parmesan, optional
- 1 cup reserved pasta water, as needed
Method
- Bring a large pot of water to the boil. Add the penne and cook it for half the time stated on the packet.
- Reserve 1 cup of the pasta water, then drain the partially cooked pasta.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, sliced bell peppers and Scotch bonnet. Cook for 3–4 minutes, stirring frequently, until softened and lightly charred.
- Add the thyme and garlic and cook for 1 minute.
- Stir in the jerk seasoning, smoked paprika, salt and black pepper.
- Pour in the coconut milk and vegetable stock and stir well.
- Add the partially cooked pasta and press it beneath the sauce.
- Reduce the heat and simmer for 5–8 minutes, until the pasta is tender and the sauce has thickened.
- Add reserved pasta water a splash at a time if the sauce becomes too thick.
- Stir in the vegan Parmesan, if using, then serve.