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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