Vegan Rasta Pasta

This vegan rasta pasta recipe comes together with under 10 ingredients in less than 30 minutes. Combine colorful veggies in a creamy sauce for a flavorful pasta dish that's great for weeknight dinners. I made this Caribbean inspired meal completely plant-based by using dairy-free milk and skipping the meat. If you're wanting to try something new for pasta night, give this one a try!

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 762 kcal per serving

Ingredients

16 ounces - penne pasta
1 tbsp - olive oil
3 - bell peppers
½ cup - green onions
3 cloves - garlic
¼ cup - jerk seasoning
2 cups - coconut milk
1 cup - vegetable broth or water

Instructions

Bring a large pot of water to a boil. Add the pasta to the hot water and cook until al dente. Once cooked, strain the water, reserving at least 1 cup of the pasta water.
As the pasta cooks, warm olive oil in a large skillet. Cook bell peppers, green onion, and garlic until just softened. You don't want to cook the peppers down too much.
Stir in the jerk seasoning. Add coconut milk and vegetable broth. Bring to a simmer and let cook for about 5 minutes. Taste and adjust seasoning, if needed.
Toss in the cooked pasta and stir to combine. Add reserved pasta water, as needed, to help bring the sauce together. Serve warm.
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