Vegan Rasta Pasta
Add Preferred SourceSome nights I want Vegan Rasta Pasta, something bold and satisfying without piling up dishes or spending hours in the kitchen. It hits the sweet spot. It’s creamy, colorful, and comes together faster than you’d expect. There’s a simple step partway through that changes the texture and brings out the flavor, and you’ll notice it when it happens.
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I like making Vegan Rasta Pasta when I’m cooking for a mix of people, whether it’s family, friends, or even picky eaters, because it’s one of those meals everyone naturally reaches for. It’s easy to prep ahead and holds up well in the fridge, so I don’t have to stress about timing. I’ve frozen leftovers too, and they reheat well, which makes it a great option when I’m planning or packing a dish to share.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Rasta Pasta with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find making this Vegan Rasta Pasta is surprisingly easy and doable even on a busy night.
Cook the Pasta
Boil a large pot of salted water. I love using this pasta pot with a strainer lid because it heats evenly and gives the pasta plenty of space to move around.
Add the penne and cook it until al dente, following the time on the package. Mix it well to prevent sticking, and test a piece a minute early to make sure it stays firm.
Drain and set it aside, keeping about ½ cup of the pasta water in case your sauce needs thinning later. I use a metal ladle to scoop some out and transfer it into this glass measuring cup, which is wide enough to catch without splashing.
If you’re in a hurry or don’t feel like holding the pot over the sink, I pour everything over my stainless steel colander instead. It drains quickly on its own, so I can proceed to the next step while it does its thing.
Sauté the Vegetables
Heat the oil in a large skillet over medium heat. I like using this nonstick skillet since the wide surface allows the vegetables to cook through, avoiding piling up or sticking.
Sauté the sliced onions and bell peppers, sprinkling with garlic powder, for 5 to 6 minutes, just enough for them to soften.
Build the Sauce
Turn the heat down to medium-low. Pour in the coconut milk and mix everything to combine thoroughly.
Stir in the Cajun seasoning, paprika, red pepper flakes, thyme, and salt. This heat-resistant silicone spatula works great for getting into the edges of the pan without scratching the surface.
Let it simmer for another 5 to 6 minutes so it thickens slightly.
Combine Pasta and Sauce
Bring the cooked penne into the skillet and toss it with the sauce. If it looks too thick, splash in a little of the reserved pasta water to help loosen the sauce and coat the pasta more evenly.
Swirl in the vegan cheese and work it gently through the sauce as it melts, turning creamy. Taste and adjust seasoning if needed.
Serve
Serve the pasta warm using a large spoon so you get a good mix of everything in each scoop. I often reach for this wooden serving spoon because it feels solid in your hand and helps lift the pasta along with the sauce and veggies. To serve, I grab this wide serving bowl; it’s solid, spacious, and shows off the dish beautifully on the table.
If you like, finish with a squeeze of lemon or a sprinkle of fresh herbs to brighten it up. Enjoy!
If you’re taking this to a potluck or gathering, I pack it in this airtight container with a locking lid so nothing leaks during the trip. When I want to keep it warm, I slip it into this insulated casserole carrier, which holds in the heat and makes transport easier.
Recipe Notes and Expert Tips
I’ve made this dish more times than I can count, and here are a few tips to make sure it turns out just right:
- Perfect Pasta: Cook the penne just to al dente so it stays firm when mixed with the sauce.
- Reserve Pasta Water: Save a bit before draining. It can loosen the sauce if it gets too thick.
- Even Cooking: Slice your onions and peppers thinly and evenly so they cook at the same rate. I usually grab this sharp chef’s knife here, because it handles the job quickly and gives me clean, steady cuts every time.
- Spice Control: Start with a small pinch of red pepper flakes and adjust to your heat preference.
- Cheese Melting Tip: Add the vegan cheese last and stir well so it melts smoothly into the sauce.
- Taste Test: Always give it a final taste before serving, in case you want to tweak the salt or spice.
- Bright Finish: A squeeze of fresh lemon juice just before serving adds a pop of freshness that balances the richness. I use this handheld citrus squeezer; it gets every drop out without making a mess or catching seeds.
How to Store Leftovers
Let the pasta cool completely before transferring it to an airtight container. I put mine in these stackable glass containers with lids since they seal well and are easy to reheat. Store it in the fridge for up to 4 days.
To reheat, warm it in a skillet over medium heat with a splash of water or coconut milk to loosen the sauce.
This recipe can also be frozen; store it in a freezer-safe container for up to 2 months. I use these freezer-safe glass containers so the pasta stays fresh and doesn’t pick up ice crystals. Thaw overnight in the fridge before reheating on the stove.
What to Serve With Vegan Rasta Pasta
You can keep it simple with a crisp green salad or roasted broccoli on the side. If you want something a little heartier, serve it with garlic bread or a slice of crusty sourdough to soak up the sauce. A fruit-forward mocktail or lime spritzer also pairs well with the gentle spice in this dish.
More Easy Recipes for You to Try at Home
I love building meals around bold flavors and simple steps, and these pasta recipes bring the same comfort and ease to any night of the week.
- Vegan Pasta Primavera
- Grilled Veggies Pasta Salad
- Vegan Pasta Salad
- Walnut Sauce Pasta
- Vegan Alfredo Pasta
Equipment
Ingredients
- 12 ounces penne pasta
- 3 tablespoons cooking oil
- ½ cup sliced onion
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- 1 teaspoon garlic powder
- 1 13.5-ounce can coconut milk
- 2 teaspoons Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon dried thyme or 4–5 fresh thyme sprigs
- 1 teaspoon salt or to taste
- 1 cup vegan shredded cheese
Video
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, following package instructions. Drain and set aside. Reserve about ½ cup of pasta water in case you need it later.12 ounces penne pasta
- While the pasta cooks, heat oil in a large skillet over medium heat. Add the onions and bell peppers. Sprinkle with garlic powder and sauté for about 5–6 minutes, or until softened.3 tablespoons cooking oil, ½ cup sliced onion, ½ red bell pepper, ½ green bell pepper, ½ yellow bell pepper, 1 teaspoon garlic powder
- Reduce the heat to medium-low. Pour in the coconut milk and stir to combine. Stir in the Cajun seasoning, paprika, red pepper flakes, thyme, and salt.Let it simmer gently for 5–6 minutes to thicken slightly.1 13.5-ounce can coconut milk, 2 teaspoons Cajun seasoning, ½ teaspoon paprika, ½ teaspoon red pepper flakes, 1 teaspoon dried thyme, 1 teaspoon salt
- Add the drained pasta to the skillet and toss everything together. If the sauce is too thick, stir in a splash of reserved pasta water. Sprinkle in the vegan cheese and stir until melted and creamy. Taste and adjust seasoning as needed.1 cup vegan shredded cheese
- Serve warm, optionally topped with fresh herbs or a squeeze of lemon juice.
Notes
- Perfect Pasta: Cook the penne just to al dente so it stays firm when mixed with the sauce.
- Reserve Pasta Water: Don’t forget to save some pasta water before draining. It can loosen the sauce if it gets too thick.
- Even Cooking: Slice your onions and peppers thinly and evenly so they cook at the same rate.
- Spice Control: Start with a small pinch of red pepper flakes and adjust to your heat preference.
- Cheese Melting Tip: Add the vegan cheese last and stir well so it melts smoothly into the sauce.
- Taste Test: Always give it a final taste before serving, in case you want to tweak the salt or spice.
- Bright Finish: A squeeze of fresh lemon juice just before serving adds a pop of freshness that balances the richness.
