Vegan Rasta Pasta Recipe in 30 Minutes (or Less!) ️

Are you craving something vibrant and full of flavor that’s also a breeze to make?

I whipped up this Rasta Pasta recipe last weekend for a family get-together, and let me tell you, it was a hit! It was so popular that it practically vanished before we could even get the chicken jerk pasta out (Pair it with a glass of Cold Brewed French Earl Grey Black Tea to make your meal truly exceptional ). With its perfect blend of tropical spices and creamy sauce, this dish is sure to become a favorite in your kitchen.

This Rasta Pasta recipe is not only easy to prepare but also combines a fantastic mix of ingredients that bring a taste of the Caribbean right to your table. It’s ideal for a quick weeknight dinner, a casual gathering with friends, or even a special family meal.

Vegan Rasta Pasta Recipe

For 4 Servings

Ingredients:

  • 1 pound dried whole-wheat pasta (penne, rotini, or fusilli work great)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can of diced tomatoes, undrained
  • 1 (13.5 oz) can coconut milk (light or full-fat)
  • 1 cup vegetable broth
  • 2 tablespoons jerk seasoning (or to taste)
  • 1 teaspoon dried thyme
  • 1 block (14 oz) firm tofu, drained, pressed, and crumbled
  • 1/2 cup chopped fresh cilantro (plus extra for garnish)
  • Salt and freshly ground black pepper, to taste

pasta rasta recipe

Steps:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Reserve 1 cup of pasta water before draining.
  2. Marinate the chicken: In a bowl, toss the chicken cubes with 2 tablespoons of jerk seasoning and olive oil. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
  3. Sauté the veggies: Heat the remaining olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened about 5 minutes. Stir in the bell peppers and cook for another 5 minutes, until slightly softened.
  4. Brown the chicken: Add the marinated chicken to the pan with the veggies and cook until golden brown and cooked through about 7-8 minutes.
  5. Build the sauce: Add the garlic and cook for another minute, until fragrant. Pour in the coconut milk and chicken broth. Stir in the remaining 1 tablespoon of jerk seasoning and season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
  6. Cream it up: Remove the pan from heat and stir in the grated Parmesan cheese. The cheese will melt and help create a creamy sauce. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  7. Combine and serve: Toss the cooked pasta with the jerk chicken sauce and vegetables in a large bowl. Garnish with fresh chopped parsley (optional) and serve immediately.

chicken jerk pasta

Notes:

  • For a spicier pasta, add a scotch bonnet pepper or a few dashes of hot sauce.
  • Feel free to substitute other veggies like zucchini, mushrooms, or broccoli.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts (per serving):

  • Calories: 450
  • Fat: 18g
  • Saturated Fat: 7g
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 25g
  • Sodium: 400mg (adjust based on your jerk seasoning)

#rastapasta #veganpasta #jerkchickenpasta #easyveganrecipes #onepotpasta #talesofakitchen

This recipe is a true testament to my love for experimenting with flavors and creating vegan versions of classic dishes. It's dishes like this that make me so passionate about plant-based cooking – it's delicious, versatile, and oh-so-satisfying! Visit Tales Of A Kitchen for more plant-powered inspiration and discover your next culinary adventure!

C.

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Vegan Rasta Pasta Recipe in 30 Minutes (or Less!) ️

Vegan Rasta Pasta Recipe in 30 Minutes (or Less!)

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  • Author: TalesOfaKitchen

Description

Spice up your dinner with this vibrant Rasta Pasta recipe from TalesOfAKitchen! Enjoy a burst of Caribbean flavors right in your home in 30 minutes (or less).


Ingredients

Scale
  • 1 pound dried whole-wheat pasta (penne, rotini, or fusilli work great)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can of diced tomatoes, undrained
  • 1 (13.5 oz) can coconut milk (light or full-fat)
  • 1 cup vegetable broth
  • 2 tablespoons jerk seasoning (or to taste)
  • 1 teaspoon dried thyme
  • 1 block (14 oz) firm tofu, drained, pressed, and crumbled
  • 1/2 cup chopped fresh cilantro (plus extra for garnish)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Reserve 1 cup of pasta water before draining.
  2. Marinate the chicken: In a bowl, toss the chicken cubes with 2 tablespoons of jerk seasoning and olive oil. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
  3. Sauté the veggies: Heat the remaining olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened about 5 minutes. Stir in the bell peppers and cook for another 5 minutes, until slightly softened.
  4. Brown the chicken: Add the marinated chicken to the pan with the veggies and cook until golden brown and cooked through about 7-8 minutes.
  5. Build the sauce: Add the garlic and cook for another minute, until fragrant. Pour in the coconut milk and chicken broth. Stir in the remaining 1 tablespoon of jerk seasoning and season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
  6. Cream it up: Remove the pan from heat and stir in the grated Parmesan cheese. The cheese will melt and help create a creamy sauce. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  7. Combine and serve: Toss the cooked pasta with the jerk chicken sauce and vegetables in a large bowl. Garnish with fresh chopped parsley (optional) and serve immediately.

Notes

  • For a spicier pasta, add a scotch bonnet pepper or a few dashes of hot sauce.
  • Feel free to substitute other veggies like zucchini, mushrooms, or broccoli.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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