Jamaican Vegan Rasta Pasta
Jamaican Vegan Rasta Pasta is creamy, colorful, and full of bold jerk-seasoned flavor with coconut milk and vibrant bell peppers.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
8 ounces fettuccine pasta
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 cloves garlic, minced
1 cup coconut milk
2 tablespoons nutritional yeast
1 tablespoon Jamaican jerk seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil and cook the fettuccine pasta as per package instructions, then drain and set aside.
- In a large pan, heat olive oil over medium heat, and add the sliced bell peppers and red onion, cooking until softened.
- Stir in the minced garlic, continuing to cook for an additional minute until fragrant but not burning.
- Pour in the coconut milk and let it simmer, stirring occasionally to prevent it from sticking to the pan.
- Add the nutritional yeast, Jamaican jerk seasoning, salt, and black pepper, stirring well to combine the flavors.
- Reduce the heat to low, and mix in the cooked pasta, ensuring it is evenly coated with the sauce.
- Sprinkle the chopped fresh parsley over the dish before serving, adding a bright, fresh flavor to the meal.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Jamaican Vegan Rasta Pasta brings together tender fettuccine, vibrant peppers, and a rich coconut milk sauce infused with jerk seasoning and nutritional yeast. It’s bold, creamy, and full of flavor—completely plant-based and perfect for spicing up your dinner rotation. Serve with fresh parsley for a bright, herbaceous finish.
