Rasta pasta is a Jamaican-Italian fusion dish that pairs penne with red, yellow, and green bell peppers and a creamy sauce infused with jerk seasoning. It’s easy enough for a weeknight, too!
Rasta pasta gets its name from the red, yellow, and green bell peppers in this dish, which match the colors of the Rastafarian movement. Think of it as a more flavourful version of mac and cheese—instead of a mild cheese sauce, creamy rasta pasta sauce is made with fiery jerk seasoning, smoked paprika, and other spices.
While there are many rasta pasta recipes online that include meat, Rastafarians don’t eat meat (what they call “no bone zone”), so this vegan version is truer to the original. (Plus, it’s coming from a Jamaican! You can trust it’s the real deal.)
Why You’ll Love Rasta Pasta
- The perfect balance of rich, creamy, and spicy . Creamy sauces do a good job taming heat, so while this rasta pasta is spicy, it’s not TOO spicy. (For another spicy and creamy pasta dish, try this vegan Cajun chicken pasta .)
- You can make it your own. There are lots of ways to put your own spin on this rasta pasta recipe! I share a few ideas below.
- Quick and easy to make . This dish is perfect for busy weeknights when you want something tasty and satisfying without spending a long time in the kitchen.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Penne pasta – You can use another shape if you’d like, but make sure it’s one that does a good job holding a creamy sauce.
- Oil – Any kind you like to use for cooking.
- White onion
- Bell peppers – Red, green, and yellow.
- Spicy wet jerk seasoning – You can use my Jamaican jerk sauce or Walkerswood.
- Garlic
- Coconut milk – Full-fat is best for a rich, creamy sauce.
- Spices – Garlic powder, onion powder, and smoked paprika, along with salt and pepper.
- Vegan cheese shreds – Any kind you like.
- Garnishes – Vegan Parmesan cheese and chopped parsley or thyme.
How to Make Rasta Pasta
- Cook the pasta . Boil the penne in salted water until al dente. Drain and set aside.
- Sauté the onion . Heat the oil in a skillet over medium heat, then cook the onion for about 5 minutes, or until it’s softened. Season with salt and pepper.
- Cook the peppers and jerk seasoning . Add the bell peppers to the pan and cook for 3 to 4 minutes. Stir in the jerk seasoning and garlic; cook until fragrant.
- Finish the sauce . Stir in the coconut milk, then add the garlic powder, onion powder, and paprika. Bring to a simmer.
- Sauce the pasta . Toss the penne with the sauce, then stir in the vegan cheese. Season to taste and garnish with herbs and vegan Parm.
Tips for Success
- Adjust the jerk seasoning to your liking . You can add as little as you like—or add more for extra heat. If you’re serving some people who like spicy food and some people who like it mild, I recommend using a small amount of jerk seasoning, portioning servings for the non-spicy eaters, then stirring in extra jerk seasoning to the remaining portion.
- Deglaze the pan . When you pour in the coconut milk, use it to loosen up any browned bits at the bottom of the pan. There’s lots of flavour in those bits!
- Salt the pasta water . This makes the pasta much more flavourful.
Variations
- Add more protein . Vegan chicken , marinated tofu , black beans, or even crispy chickpeas would all be great additions to this dish if you want to add more protein.
- Make it gluten-free . Use your favourite gluten-free pasta.
- Swap out the coconut milk . If you have an allergy or you’re just not a fan, vegan heavy cream will work.
What to Serve With Rasta Pasta
Keep with the Jamaican theme and pair your rasta pasta with Jamaican jerk tofu or Jamaican fried dumplings . You can also serve it with a side salad to keep it light, or roasted garlic bread .
How to Store Leftovers
Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze rasta pasta, although it’s best enjoyed fresh. To freeze, transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
More Vegan Pasta Recipes
- Pasta Primavera
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Miso Butter Pasta
- Lemon Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons oil
- ½ white onion , decided
- 3 tricolor bell peppers , sliced (red, yellow and green)
- 1 tablespoon spicy wet jerk seasoning , such as my Jamaica Jerk sauce, or Walkerswood
- 3 cloves garlic , minced
- 13.5 ounce can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup vegan cheese shreds
- Salt and pepper to taste
- vegan Parmesan cheese , to garnish
- parsley , or thyme, chopped, to garnish
Instructions
- Prepare the penne pasta according to the instructions on the package in a large pot of well-salted water until al dente. Drain the pasta 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.
- Add the sliced bell peppers to the pan. Cook for another 3-4 minutes until they start to soften. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and 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.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds if desired and chopped parsley. Enjoy!
Notes
- Feel free to use your favorite brand of vegan cheese shreds. I usually use Daiya, Miyokos or Follow Your Heart. They add a creamy texture and a cheesy flavor to the dish.
- Heat level : Adjust the amount of jerk seasoning according to your heat preference. You can also use milk jerk seasoning instead, or even reduce it to 1 teaspoon of spicy, or 2 tablespoons of mild. Aesthetically it does turn the pasta sauce more brown the more sauce you add.
- To store : Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a little splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
- To freeze : Transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
Rasta pasta is a Jamaican-Italian fusion dish that pairs penne with red, yellow, and green bell peppers and a creamy sauce infused with jerk seasoning. It’s easy enough for a weeknight, too!
Rasta pasta gets its name from the red, yellow, and green bell peppers in this dish, which match the colors of the Rastafarian movement. Think of it as a more flavourful version of mac and cheese—instead of a mild cheese sauce, creamy rasta pasta sauce is made with fiery jerk seasoning, smoked paprika, and other spices.
While there are many rasta pasta recipes online that include meat, Rastafarians don’t eat meat (what they call “no bone zone”), so this vegan version is truer to the original. (Plus, it’s coming from a Jamaican! You can trust it’s the real deal.)
Why You’ll Love Rasta Pasta
- The perfect balance of rich, creamy, and spicy . Creamy sauces do a good job taming heat, so while this rasta pasta is spicy, it’s not TOO spicy. (For another spicy and creamy pasta dish, try this vegan Cajun chicken pasta .)
- You can make it your own. There are lots of ways to put your own spin on this rasta pasta recipe! I share a few ideas below.
- Quick and easy to make . This dish is perfect for busy weeknights when you want something tasty and satisfying without spending a long time in the kitchen.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Penne pasta – You can use another shape if you’d like, but make sure it’s one that does a good job holding a creamy sauce.
- Oil – Any kind you like to use for cooking.
- White onion
- Bell peppers – Red, green, and yellow.
- Spicy wet jerk seasoning – You can use my Jamaican jerk sauce or Walkerswood.
- Garlic
- Coconut milk – Full-fat is best for a rich, creamy sauce.
- Spices – Garlic powder, onion powder, and smoked paprika, along with salt and pepper.
- Vegan cheese shreds – Any kind you like.
- Garnishes – Vegan Parmesan cheese and chopped parsley or thyme.
How to Make Rasta Pasta
- Cook the pasta . Boil the penne in salted water until al dente. Drain and set aside.
- Sauté the onion . Heat the oil in a skillet over medium heat, then cook the onion for about 5 minutes, or until it’s softened. Season with salt and pepper.
- Cook the peppers and jerk seasoning . Add the bell peppers to the pan and cook for 3 to 4 minutes. Stir in the jerk seasoning and garlic; cook until fragrant.
- Finish the sauce . Stir in the coconut milk, then add the garlic powder, onion powder, and paprika. Bring to a simmer.
- Sauce the pasta . Toss the penne with the sauce, then stir in the vegan cheese. Season to taste and garnish with herbs and vegan Parm.
Tips for Success
- Adjust the jerk seasoning to your liking . You can add as little as you like—or add more for extra heat. If you’re serving some people who like spicy food and some people who like it mild, I recommend using a small amount of jerk seasoning, portioning servings for the non-spicy eaters, then stirring in extra jerk seasoning to the remaining portion.
- Deglaze the pan . When you pour in the coconut milk, use it to loosen up any browned bits at the bottom of the pan. There’s lots of flavour in those bits!
- Salt the pasta water . This makes the pasta much more flavourful.
Variations
- Add more protein . Vegan chicken , marinated tofu , black beans, or even crispy chickpeas would all be great additions to this dish if you want to add more protein.
- Make it gluten-free . Use your favourite gluten-free pasta.
- Swap out the coconut milk . If you have an allergy or you’re just not a fan, vegan heavy cream will work.
What to Serve With Rasta Pasta
Keep with the Jamaican theme and pair your rasta pasta with Jamaican jerk tofu or Jamaican fried dumplings . You can also serve it with a side salad to keep it light, or roasted garlic bread .
How to Store Leftovers
Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze rasta pasta, although it’s best enjoyed fresh. To freeze, transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
More Vegan Pasta Recipes
- Pasta Primavera
- Sun-Dried Tomato Pasta
- Pumpkin Alfredo Pasta
- Miso Butter Pasta
- Lemon Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons oil
- ½ white onion , decided
- 3 tricolor bell peppers , sliced (red, yellow and green)
- 1 tablespoon spicy wet jerk seasoning , such as my Jamaica Jerk sauce, or Walkerswood
- 3 cloves garlic , minced
- 13.5 ounce can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup vegan cheese shreds
- Salt and pepper to taste
- vegan Parmesan cheese , to garnish
- parsley , or thyme, chopped, to garnish
Instructions
- Prepare the penne pasta according to the instructions on the package in a large pot of well-salted water until al dente. Drain the pasta 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.
- Add the sliced bell peppers to the pan. Cook for another 3-4 minutes until they start to soften. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and 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.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds if desired and chopped parsley. Enjoy!
Notes
- Feel free to use your favorite brand of vegan cheese shreds. I usually use Daiya, Miyokos or Follow Your Heart. They add a creamy texture and a cheesy flavor to the dish.
- Heat level : Adjust the amount of jerk seasoning according to your heat preference. You can also use milk jerk seasoning instead, or even reduce it to 1 teaspoon of spicy, or 2 tablespoons of mild. Aesthetically it does turn the pasta sauce more brown the more sauce you add.
- To store : Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a little splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
- To freeze : Transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
Rasta Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 2 tablespoons oil
- ½ white onion decided
- 3 tricolor bell peppers sliced (red, yellow and green)
- 1 tablespoon spicy wet jerk seasoning such as my Jamaica Jerk sauce, or Walkerswood
- 3 cloves garlic minced
- 13.5 ounce can coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup vegan cheese shreds
- Salt and pepper to taste
- vegan Parmesan cheese to garnish
- parsley or thyme, chopped, to garnish
Instructions
- Prepare the penne pasta according to the instructions on the package in a large pot of well-salted water until al dente. Drain the pasta 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.
- Add the sliced bell peppers to the pan. Cook for another 3-4 minutes until they start to soften. Stir in the spicy wet jerk seasoning and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Pour in the coconut milk, stirring to combine with the vegetables and seasoning. Add the garlic powder, onion powder, and 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.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Rasta Pasta hot, garnished with additional vegan cheese shreds if desired and chopped parsley. Enjoy!
Video
Notes
- Feel free to use your favorite brand of vegan cheese shreds. I usually use Daiya, Miyokos or Follow Your Heart. They add a creamy texture and a cheesy flavor to the dish.
- Heat level : Adjust the amount of jerk seasoning according to your heat preference. You can also use milk jerk seasoning instead, or even reduce it to 1 teaspoon of spicy, or 2 tablespoons of mild. Aesthetically it does turn the pasta sauce more brown the more sauce you add.
- To store : Leftover rasta pasta can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your leftovers, simply reheat them in a skillet over medium heat, adding a little splash of coconut milk or water to loosen the sauce if it’s too thick. You can also reheat the pasta in the microwave.
- To freeze : Transfer the rasta pasta into an airtight container or freezer bag and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the pasta in the refrigerator and then reheat according to the instructions above.
Nutrition
Rasta Pasta https://jessicainthekitchen.com/rasta-pasta/ August 2, 2024
This spicy arrabbiata sauce is about to be your new go-to for pasta dinners! It’s easy to make with only 8 ingredients, but it has so much depth and flavour.
Although I’m an avid lover of marinara sauce , sometimes I like something with more depth. More layers of flavour. More spice! That’s where arrabbiata sauce comes in.
Arrabbiata means “angry,” which refers to the heat level of this sauce. Traditionally it’s made with dried chili peppers; for the sake of ease, I used fresh red pepper flakes. Apart from the pepper flakes, I tried to keep everything else as traditional as possible, and based the technique loosely off of my homemade tomato sauce .
Why You’ll Love This Arrabbiata Sauce Recipe
- Better than store-bought . This sauce is so much fresher and has more depth of flavour than any store-bought tomato sauce in a jar!
- Versatile . Use it as a dipping sauce, pasta sauce, or in any recipe that calls for marinara.
- Easy to make . Although it does take some time, most of it is hands-off. There’s nothing complicated about this recipe!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oil – Extra-virgin olive oil is the traditional choice.
- Red pepper flakes – You can use as much or as little as you’d like!
- White onion – White onion has a bit more bite than yellow, but you can swap in a yellow onion if that’s what you have on hand.
- Tomatoes – For the most traditional choice, use San Marzano tomatoes, which are imported from Italy.
- Garlic
- Sea salt and black pepper
- Fresh basil – You really want to use fresh basil here, not dried. The flavor is so much better!
How to Make Arrabbiata Sauce
- Infuse the oil . Heat the oil in a pan over medium heat and add the red pepper flakes. Cook for about 3 minutes.
- Cook the garlic and onion . Reduce the heat to medium and a sauté the garlic and onion until the onion is softened and translucent.
- Add the tomatoes . Stir in the tomatoes, cover, and cook for 10 minutes.
- Mash the tomatoes . Use a wooden spoon to crush the tomatoes, then stir and cook 30 minutes more.
- Finish . Season to taste with salt and pepper, then stir in the basil before serving.
Tips for Success
- Adjust the heat level . If you prefer a milder sauce, start with half the amount of red pepper flakes.
- Be patient with simmering . Allowing the sauce to simmer for the full 30 minutes is crucial for developing its depth of flavour. Resist the urge to turn up the heat so your sauce is done faster!
- Don’t skip the oil infusion . Sautéing the red pepper flakes in the oil at the beginning is a key step. It infuses the oil with a deep, spicy flavour that forms the foundation of arrabbiata sauce.
Ways to Use Arrabbiata Sauce
- Pasta . The most obvious answer! Serve this spicy sauce over your favorite pasta, topped with some fresh basil and vegan parmesan cheese. (Don’t forget the roasted garlic bread !)
- Zoodles . Keep things light and toss this sauce with zucchini noodles.
- Pizza . Use arrabbiata sauce on my homemade pizza dough recipe and add your favourite toppings.
- Dipping Sauce . Serve as a dip for arancini or fried polenta .
- Lasagna . Swap arrabbiata for marinara in vegan lasagna .
- Stuffed shells . You can also use arrabbiata sauce for vegan stuffed shells !
How to Store Leftovers
Transfer the arrabbiata sauce to an airtight container and store in the refrigerator for up to a week. I recommend reheating it in a saucepan on the stovetop over medium heat.
Can I Freeze This Recipe
Yes! Arrabbiata sauce freezes exceptionally well. Portion it into freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Vegan Sauce Recipes
- Scotch Bonnet Pepper Hot Sauce
- Tartar Sauce
- Thai Peanut Sauce
- Jamaica Jerk Sauce – Homemade and Easy
- Vegan Alfredo Sauce + 5 Ways to Use it
Ingredients
- 1 tablespoon oil , of choice
- 2 teaspoons red pepper chilli flakes
- 1 large white onion , diced
- 2-28 ounce cans of whole tomatoes
- 6 cloves garlic , minced
- sea salt to taste*
- ¼ to ½ teaspoon ground black pepper
- ½ cup fresh basil , chopped or julienned
Instructions
- In a pan over medium high heat, heat the oil.
- Add in the red pepper chilli flakes and cook through for about 3 minutes, swirling in the oil, checking to ensure they don’t burn. The flakes should be sizzling.
- Reduce heat to medium and add in the garlic and the onions. Sauté for about 5 minutes until onions are translucent and garlic is fragrant.
- Add in the entire two cans of tomatoes. Stir everything together. Cover the pot for about 10 minutes to break down the tomatoes slightly.
- Remove cover and using your wooden spoon or spatula, kind of chop up the tomatoes. I loved mine chunkier but you could even taste an immersion blender to the mix at the end. Stir the tomato mixture and let simmer for 30 minutes, stirring infrequently.
- After 30 minutes, season to taste with salt and add the black pepper and stir again. Remove from heat and fold in the chopped basil. Allow to cool slightly then serve and enjoy!
Notes
- *I say sea salt to taste because some cans of tomatoes including salt. I added 1/2 teaspoon of sea salt to my entire pot, but add based on your tomatoes and taste.
- You know I usually always recommend fresh tomatoes but canned tomatoes are more traditional here. It will work with fresh tomatoes though, but you may need to cook it for about 15 minutes longer for an added depth of flavour! I would just remove the skins first.
- To store : Transfer the arrabbiata sauce to an airtight container and store in the refrigerator for up to a week. I recommend reheating it in a saucepan on the stovetop over medium heat.
- To freeze : Portion into freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
