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Vegan Rasta Pasta

Creamy, cheesy, and a lot of wonderful Jamaican flavors. This Rasta Pasta recipe is my vegan homage to chef Lorraine Washington and her original recipe. This dish comes together in under 30 minutes and it's even better the next day!
Course Main Course
Cuisine Jamaican
Keyword noodles, veganfood, veganized
Prep Time - 20 mins
Cook Time - 20 mins
Total Time - 40 mins
Servings - 8

Ingredients

  • 16 ounces penne pasta (or any pasta)

Prepping Soy Curls

  • 1 cup dried soy curls (or 12-16 oz of other similar texture protein)
  • 1 tablespoon kelp powder (or a few sheets crushed nori)
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 2 cups boiling water (more as needed)

Seasoning Soy Curls

  • 1 tablespoon jerk seasoning (see post for recipe)
  • 2 teaspoons dried parsley
  • 2 teaspoons Old Bay seasoning (buy it)
  • 1/2 teaspoon ground black pepper

The Sauce

  • 2 tablespoons olive oil
  • 1 medium red pepper, sliced (about 2 cups worth)
  • 1 medium green pepper, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1/2 teaspoon dried thyme
  • 28 ounces canned coconut milk (Sold in 14 oz cans )
  • 1/2 cup shredded vegan mozzarella (see blog for brand details)
  • 1/2 cup shredded vegan parmesan
  • 1/2 cup shredded vegan jack (or gouda, or more mozzarella )
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped green onion tops

Instructions

Prep the Soy Curls

  • In a bowl, whisk together the kelp powder, lime juice, soy sauce, and boiling water. Stir in the dried soy curls and let sit while you prep the remaining ingredients. They only need to soak for about 10 minutes.
  • Once ready to use. Stir the soy curls in the remaining liquid. Drain the excess liquid from the bowl but don't rinse the soy curls.

Measure Everything

  • This recipe comes together fast so it's important to prep all the ingredients. Measure the spices for the soy curls into one bowl. Measure the sauce spices in a bowl. Open the cans of the coconut milk. Have everything near your stovetop so that you don't have to search out ingredients once you start cooking.
  • Start boiling a pot of water. Roughly 8 cups. Salt the water with 2-3 Tbl of salt. Seems excessive but you're not eating all that salt and it makes a huge difference in terms of the flavor of the noodles.

Cook the Soy Curls

  • Heat a large, at least 12", non-stick skillet over high heat. Add a drizzle of oil and spread it around the skillet. Add the drained soy curls. Cook for 5 minutes, flip, cook for an additional 5 minutes. Add the soy curl spice blend, flip to coat, then return the now cooked soy curls to the bowl you used to soak them. Set aside.
  • Start boiling your noodles at this stage. Cook to al dente, the time will be listed on the package, so that they still have a little bite to them.

Put it All Together!

  • Pour the 2 Tbl of olive oil into your non-stick skillet (or pot), heat over medium-high, add the peppers and garlic. Stir and then let sit for 1-2 min to lightly char one side of the peppers. Add in the sauce spices, stir to coat the peppers.
  • Pour in half of the coconut milk. Bring to a low simmer and stir in half of the cheese. Stir until the cheese is melted. Pour in the remaining coconut milk, simmer, then stir in the remaining cheese. You can save some cheese to top at the end or just mix it all into the sauce.
  • Stir in half of the cooked soy curls. Stir in the cooked noodles and completely coat with the sauce. Fold in the remaining soy curls and turn heat to low and cook for 10 min. Top with the green onion and cilantro. I also like adding a few cracks of pepper.
  • Serve, enjoy, and savor each bite.

Notes

I cooked this in a 12" non-stick skillet but it was really full and I had to carefully stir. If you're a messy cook you might want to use a pot or a Dutch oven for this. I liked the really full pan look, but it definitely could get messy if you slosh while stirring. 
This is definitely an indulgence meal. Don't worry about the calories or anything. Just eat it and enjoy it. Don't mess around either with using lite coconut milk. That will just taste like water and be very sad. 
Coconut milk. Make sure the can doesn't say "dessert" on it because that kind is sweet. Some will say "unsweetened" and that's a good one for a savory dish like this. Also, make sure for a cream sauce that you're using a coconut milk with around 19% fat. A lite milk has low fat and gives a wrong texture.