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Vegan Rasta Pasta

This dish is spicy, creamy and bursting with flavor! Best of all, it can be made in about 30 minutes.

(Recipe modified from Little Sunny Kitchen)


1/2 pound (8 ounces) pasta of choice (I used Banza penne pasta)

2 cups cubed or sliced pre-cooked plant-based chicken (I used Hungry Planet Grilled Chicken Strips)

1 Tablespoon olive oil

2 Tablespoons jerk seasoning

3 bell peppers (different colors), sliced

1/2 cup onion, chopped

4 cloves garlic, minced

1/4 cup vegetable stock

1/2 cup + 2 Tablespoons full fat coconut milk

1/2 cup nutritional yeast

Two slices mild vegan cheese (I used Daiya provolone), chopped (optional)


1. Cook pasta according to package directions to al dente stage. Set aside.

2. In a large pot, heat olive oil over medium heat then add bell peppers and onion and sauté until just tender. Add garlic and cook 2-3 minutes more.

3. Add jerk seasoning to the pot.

4. Add coconut milk, chicken, vegetable stock and cheese (if using) to the pot. Simmer for a few minutes until sauce thickens and cheese melts. Mix in the nutritional yeast then add in the pasta.

5. Garnish with green onion and parsley if desired, and serve.


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