Rasta Pasta

jamaican jerk pasta rasta

Rasta Pasta

5 from 2 votes
Recipe by Sagen Jackson Course: DinnerDifficulty: Easy


Prep time


Cooking time





Easy and delicious vegan Jamaican jerk pasta rasta


  • 1 package penne noodles

  • torn seitan pieces

  • 1 Tbsp olive oil

  • 3 Tbsp Caribbean Jerk seasoning

  • 1 chopped red bell pepper

  • 1 chopped yellow bell pepper

  • 1 chopped orange bell pepper

  • 1 cup garlic or vegetable broth

  • 2 Tbsp minced garlic

  • 1 cup coconut milk

  • 1/2 cup nutritional yeast

  • 1 – 2 cups spinach (optional)


  • Boil noodles and set aside.
  • Prepare the seitan. Then season with Caribbean jerk seasoning. Heat oil over medium heat and saute for 5 – 7 minutes. Then add bell peppers and allow to saute for another 2 – 3 mins.
  • While seitan and peppers are cooking prepare the sauce by mixing together coconut milk, broth, nutritional yeast and minced garlic.
  • Pour sauce mix into skillet, stir and allow to simmer for about 10 minutes. Making sure the mixture doesn’t burn.
  • Once cooked through add spinach and cook for an additional 2 – 3 minutes. Stir in noodles and serve immediately.

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2 Comments on “Rasta Pasta

  1. I love this!! So easy and SO yummy- it tastes super cheesy!! I added Incogmeato chikin strips (didn’t have any seitan). I added some additional seasoning and this is def gonna be a staple.

    • Ohhh I love that you added Incogmeato Chikin Strips. You know how to do it 🙂 Thanks for checking out the recipe

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