Vegan Rasta Pasta

The first time I’ve ever had rasta pasta was about a year ago when my friends and I had a vegan cookoff. One of my friends made vegan rasta pasta for us and let me tell you it was amazing. Now, I am someone who doesn’t like pasta, spaghetti, or ramen noodles so you know this recipe was on point. This recipe has the perfect mix of flavors.

Key ingredients:

Jerk marinade- this is what separates regular pasta from rasta pasta. It gives this dish a little kick and of course a jerk flavor. 

Vegan mozzarella cheese- this will help to thicken the sauce and give it a creaminess 

Bell peppers- this will give your pasta a beautiful color

King Oyster mushrooms- the mushrooms will give this dish added nutrients and antioxidants. If you prefer not to use mushrooms, the darling original chicken tastes just as good. 

Steps to make this dish:

1. Cook the noodles. In a saucepan, bring the noodles to a boil and add better than bouillon vegetable bouillon to water for added flavor.
2. Make the sauce. Saute the vegetables, add the coconut milk, grace jerk marinade, & and season. Let this simmer for about 5-7 minutes to cook out the coconut flavor of the milk. Add cheese to the sauce.
3. Drain the noodles & add them to the sauce.

Banging Rasta Pasta

Kimberly Licona

This recipe is flavorful and 100% plant-based. This is one recipe that will make you want to slap yo mama.

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Main Course

Cuisine Jamaican

Servings 6 people

Equipment

• Medium stock pot

Ingredients

  

1x2x3x

• 1 diced red bell pepper
• 1 diced orange bell pepper
• 1 diced yellow bell pepper
• 1 diced green bell pepper
• 2 boxes of penne pasta
• 2 cans of un sweetened coconut milk
• 6 tbsp jerk marinade I use the grace jerk marinade brand
• 6 king oyster mushrooms (optional) You can also use darling brand original chicken
• 1 package of vegan mozzarella cheese I use the violife brand
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp old bay seasoning
• ½ tsp Himaliyan pink salt
• 1 tbsp Better than bouillon vegetable bouillon

Instructions

 

• Mix 3 tablespoons of grace jerk Jamaican marinade with 1 tablespoon of water. This will be our coating for the mushrooms.
• Cut king oyster mushrooms into ½ inch strips. Place them into a bag and pour the jerk marinade mixture on top. Shake the bag until all pieces are coated. Set aside for about 30 minutes.
• To a saucepan, bring chickpea penne pasta to a boil in salted water
• Saute the red, yellow, orange, and green bell peppers for 2-3 minutes. Meanwhile, in a skillet, saute the king oyster mushrooms on medium heat for 5-7 minutes.
• Add cans of coconut milk, onion powder, garlic powder, old bay seasoning, salt, and 3 tablespoons of jerk marinade. Let this simmer for 5 minutes. Season to your liking.
• Add your cheese and stir until the cheese melts. The cheese will help to thicken the sauce.
• Drain the pasta and stir in your penne pasta ensuring that the pasta is fully coated with the sauce.
• Add the king oyster mushrooms on top of the pasta
• Serve and enjoy.

Keyword Jamaican pasta, Vegan rasta pasta

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