Our Spicy And Creamy Vegan Rasta Pasta Recipe

If you like your dinners to have a bit of kick, this vegan Rasta pasta is the perfect choice. 

It’s rich, spicy, and full of bold flavours thanks to the combination of creamy sauce, jerk seasoning, and crisp-tender peppers. 

The best part? You can make it in under 30 minutes with just a few simple ingredients.

This dish is inspired by classic Rasta pasta, a Jamaican-style creamy pasta usually made with jerk chicken and heavy cream. 

Here, we’ve kept it completely plant-based by swapping in coconut milk and leaving out the meat. What you get is all the warmth and flavour of the original with a lighter, dairy-free twist.

Ready to dig in?

Why We Love This Recipe

This pasta brings together spice and creaminess in the best way. The coconut milk softens the heat from the jerk seasoning, while the bell peppers add sweetness and crunch.

It’s one of those meals that feels a little bit special but is still quick enough for a busy evening.

You can make it as mild or spicy as you like by adjusting the seasoning, and it works well with whatever pasta you have on hand. It’s also a great recipe for using up veg from the fridge.

How To Make This Spicy Vegan Rasta Pasta

If you’re ready to give this dish a go, here’s what you’ll need:

Ingredients

Here’s what you’ll need to make this creamy, spicy pasta:

• 350g pasta (penne or rotini work well)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 to 2 tablespoons jerk seasoning (adjust to taste)
• ¾ cup full-fat coconut milk
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Juice of half a lime
• Fresh coriander or parsley, for serving

Method

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving half a cup of the pasta water.

2. Sauté the aromatics and peppers

While the pasta cooks, heat olive oil in a large pan. Add the onion and sauté until soft, about 4 to 5 minutes. Stir in the garlic, then add the bell peppers. Cook for another 4 to 5 minutes until the peppers are just tender but still hold some crunch.

3. Build the sauce

Add the jerk seasoning and tomato paste, stirring to coat the vegetables. Pour in the coconut milk and stir well to create a creamy sauce. Let it simmer for a few minutes to thicken slightly.

4. Combine with pasta

Add the cooked pasta to the pan and toss to coat. If the sauce is too thick, stir in a splash of the reserved pasta water. Add lime juice and season to taste with salt and pepper.

5. Serve and enjoy

Top with chopped coriander or parsley. Serve hot and enjoy the creamy heat.

Our Top Tips For Perfect Rasta Pasta

Start with less seasoning

Jerk blends can vary in heat, so begin with a smaller amount and add more to suit your taste.

Use full-fat coconut milk

This gives the sauce its rich texture and helps balance out the spice.

Slice your peppers evenly

Even slices cook better and keep a bit of crunch, which adds great texture.

Brighten at the end

A squeeze of lime brings everything together and keeps the sauce from feeling too heavy.

Variations On Our Vegan Rasta Pasta

One of the best things about this recipe is how easy it is to adapt. You can build it out based on what you have in your fridge or what you’re craving. Sliced mushrooms work beautifully here, adding a savoury depth and a bit of chew. 

If you’re looking to make it more filling, stir in some chickpeas, lentils, or pan-fried tofu for a plant-based protein boost.

Feel like adding more greens? A big handful of baby spinach or chopped kale stirred in at the end will wilt nicely into the sauce without much effort. For even more flavour, try a pinch of smoked paprika or allspice. 

These small additions bring out the warmth of the jerk seasoning and make the sauce feel even more layered and satisfying.

This is the kind of recipe that invites you to get creative, so don’t be afraid to make it your own.

Storage and Leftover Tips

This pasta holds up well for a few days, so it’s perfect if you like to cook once and eat twice. 

Store any leftovers in a sealed container in the fridge for up to three days. When you’re ready to reheat, just pop it into a pan or microwave with a splash of water or coconut milk to bring the sauce back to its creamy texture.

It’s also great for lunch the next day. The flavours deepen a little overnight, which makes it even more delicious in our opinion.

Final Thoughts

Spicy and creamy vegan Rasta pasta is the kind of dish that wakes up your taste buds and still manages to feel like comfort food. 

It’s colourful, rich, and full of bold Caribbean-inspired flavour without being complicated to make. 

You can keep it simple or dress it up with extra vegetables and protein, depending on what the day calls for.

This one’s easy to love, quick to pull together, and just the thing for when you want dinner to be both exciting and deeply satisfying.

Frequently Asked Questions

Our Spicy And Creamy Vegan Rasta Pasta Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 350g pasta (penne or rotini work well)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 to 2 tablespoons jerk seasoning (adjust to taste)

• ¾ cup full-fat coconut milk

• 2 tablespoons nutritional yeast (optional)

• 1 tablespoon tomato paste

• Salt and pepper, to taste

• Juice of half a lime

• Fresh coriander or parsley, for serving

Directions

• Cook the pasta
• Sauté the aromatics and peppers
• Build the sauce
• Combine with pasta
• Serve and enjoy