Delicious and fun, this Vegan Rasta Pasta recipe is inspired by an original Jamaican dish and is an easy, quick meal to make on weeknights.
- 1 pound fettuccine noodles (or other pasta) (use certified gluten-free noodles to make this GF)
- 3 bell peppers of any color
- 1 small to medium white or yellow onion, optional
- 1 bunch green onions / spring onions, chopped (keep bottom white parts separate from green)
- 3 cloves garlic, minced
- 1 8-oz bag Butler soy curls (see note 1)
- 3 cups vegan chicken broth (I use Better Than Bouillon No Chicken Base + water)
- 1 14.5-oz can coconut milk (lite will work but full fat is best for texture and flavor!)
- 3 tbsp (more or less, to taste) Jamaican curry powder
- 1 tsp Poultry seasoning
- ½ cup vegan Parmesan or store bought
- Start by rehydrating your soy curls in a bit of water or vegan chicken broth. I know the package says to do it for 10 minutes, but I usually do no more than 6-8, because I hate rules (kidding, I just feel the 10 minutes makes them a little soggy). I just add the soy curls to a bowl and cover them just barely with liquid.
- Make sure to drain your soy curls before adding them to the pot--they usually absorb all the liquid for me, but in the case that they don’t, drain them. Add the soaked and drained soy curls to a large pot (I love a dutch oven for things like this) that’s been heated over medium high heat and cook any excess liquid off. If they start sticking, you can add a splash more broth or water, but I didn’t have an issue with that.
- Cook them on medium high for about 6-8 minutes, or until they develop a nice light brown color. Make a well in the center of them (clear the middle of the pan) and add the regular onions (if using), the white parts of your green onions (save the thin green parts for later) and garlic. Cook that for another minute until fragrant.
- Throw in your bell peppers, stir them around for about 2 minutes, and then add your pasta, broth, and Jamaican curry powder. Stir carefully and constantly until the fettuccine softens and it all fits in the pan. Turn the heat down a notch so it’s between medium and medium high, cover and let cook for 5 minutes, stirring occasionally to keep the food from sticking.
- When the pasta is al dente (almost cooked, but still a little chewy), add the green parts of your green onion, coconut milk, and vegan parmesan.
- When everything is fully cooked, take it off the heat, serve, and garnish with more vegan parmesan and a little extra green onion. Enjoy!
- As with most pasta, this dish is best on the first night. Refrigerate leftovers in an airtight container up to 5 days. When reheating, add a tablespoon or two of water to loosen the thick noodles.
- Note 1: For the vegan chicken, I used rehydrated soy curls, but if you can’t have soy or don’t have these, you could try chickpeas, store-bought vegan chicken, or tofu (I would bake or air fry this first so it’s not too soft).
- Category: Entree
- Method: Stove top, one pot
- Cuisine: American
Keywords: Vegan, Gluten-Free, Oil-Free, Nut-Free, Sugar-Free, Pasta, Vegan Rasta Pasta