Rasta Pasta
A vibrant and creamy Caribbean-inspired pasta dish made with penne, coconut milk, bell peppers, and jerk seasoning.
Ingredients
Pasta and Base Ingredients
- 12 ounces penne pasta Provides a hearty base.
- 2 tablespoons oil For sautéing.
- 1 medium white onion Adds sweetness to the dish.
- 2 cups tricolor bell peppers Brings sweetness and crunch.
- 2 tablespoons spicy wet jerk seasoning Adds Caribbean flavor.
- 3 cloves garlic Infuses warmth into the dish.
- 1 can coconut milk Creates the creamy sauce.
Seasonings and Finishing Touches
- 1 teaspoon garlic powder Enhances garlic flavor.
- 1 teaspoon onion powder Deepens onion flavor.
- 1 teaspoon smoked paprika Adds smokiness.
- 1 cup vegan cheese shreds Provides creaminess without dairy.
- to taste salt and pepper Essential for flavor.
- 1/4 cup vegan Parmesan cheese For garnishing.
- to garnish parsley or thyme Adds a fresh note.
Instructions
Preparation
- Cook the penne pasta according to the package instructions in well-salted water until al dente. Drain and set aside.
- In a large pan over medium heat, heat the oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper.
Cooking
- Stir in the sliced bell peppers to the pan and cook for an additional 3-4 minutes until they start to soften.
- Add the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Stir in the coconut milk, combining it with the vegetables and seasoning. Add garlic powder, onion powder, and smoked paprika. Stir well and bring the mixture to a simmer.
- Add the cooked penne pasta to the pan, tossing it with the sauce until the pasta is thoroughly coated.
- Stir in the vegan cheese shreds until melted and well incorporated into the dish.
Serving
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with additional vegan cheese shreds and chopped parsley or thyme if desired.
Notes
For an extra creamy dish, add more coconut milk or increase the vegan cheese. Add chickpeas for extra protein, or substitute quinoa for a gluten-free option. Freezing portions can extend its shelf life.