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close up of bowl of rasta pasta on a wood board

Rasta Pasta Recipe

This plant based pasta recipe is delicious with just the right kick to it. Omit spicy spices to make it family friendly too!
Course dinner
Cuisine American
Keyword easy pasta recipe, rasta pasta, vegan pasta
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 133kcal


  • 10 oz Penne Pasta cooked according to box directions
  • ¼ cup Green Onions chopped + extra for garnish
  • 3 Cloves Garlic minced
  • 1 ½ tbs Olive Oil
  • 2 tbs Flour
  • 1 cup Vegetable Broth
  • 1 tbs Lime Juice
  • 1 ½ tsp Jamaican Seasoning
  • 1 14 oz Can Coconut Milk, full fat
  • ½ Red Bell Pepper cut into strips
  • ½ Yellow Bell Pepper cut into strips
  • ½ Orange Bell Pepper cut into strips

For the Jamaican Seasoning

  • 1 ½ tsp Smoked Salt
  • ¼ tsp Black Pepper
  • ½ tsp Thyme
  • ½ tsp Cumin
  • ½ tsp Nutmeg
  • ½ tsp Smoked Paprika
  • ¼ tsp Red Chili Flakes optional to make kid friendly


  • Cook pasta according to box directions, drain and set aside until needed.
  • Over medium heat sautee the green onions and garlic in olive oil.
  • Sprinkle the flour onto the green onions and cook for 1-2 minutes.
  • Whisk in the vegetable broth, making sure to dissolve all of the flour bits. A loose paste should form.
  • Add the coconut milk, 1 ½ tsp of Jamaican seasoning and lime juice. Lower heat and simmer for 2-3 minutes.
  • Fold in the bell pepper and pasta, then simmer for another 3 minutes. Serve warm with fresh lime and extra green onions.


Keep refrigerated for up to 5 days.
Reheat in from fridge in microwave or stove stop.
Can be frozen for up to 3 months.


Calories: 133kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 742mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 46mg | Calcium: 16mg | Iron: 1mg