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A green bowl of Vegan Rasta Pasta with sliced bell peppers and grated cheese sits on a light surface, accompanied by small bowls and cutlery.

Vegan Rasta Pasta

Vegan Rasta Pasta is one of those dishes that feels fun and satisfying without taking much effort. It’s packed with color, comes together quickly, and works whether you’re feeding family or bringing a dish to a potluck. You can prep it ahead, stash leftovers in the fridge, or even freeze it for later. It’s an easy, crowd-pleasing option that fits into just about any kind of weeknight or gathering.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: Vegan Rasta Pasta
Servings: 4
Calories: 525kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="gzxGXd0s" upload-date="2025-11-26T06:18:13+00:00" name="Flavorful Vegan Rasta Pasta" description="A fun, flavorful plant-based twist on a Caribbean favorite." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 525kcal | Carbohydrates: 76g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 874mg | Potassium: 353mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 60mg | Calcium: 56mg | Iron: 2mg
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