Vegan Rasta Pasta
This vegan Rasta pasta is spicy, creamy and packed full of flavour! With a jerk seasoned creamy coconut sauce, colourful bell peppers, seitan chicken and pasta this dish is super satisfying and easy to make too!
Servings 4 people
Ingredients
- 400 g (14 oz) uncooked dry pasta
- 300 g (10 ½ oz) seitan chicken shreds*
- 2 ½ Tablespoons olive oil divided
- 1 large onion peeled and thinly sliced
- 4 bell peppers (use an array of colours) sliced into strips
- 4 cloves garlic peeled and crushed
- 1 Tablespoon grated fresh ginger
- 1 scotch bonnet chilli** deseeded and finely chopped
- 2 Tablespoons dry jerk seasoning blend*** (more to taste)
- 1 teaspoon dried thyme (or 4 sprigs fresh)
- ½ teaspoon turmeric
- 1 400 ml (14 oz) tin full fat coconut milk
- 250 ml (1 cup) vegetable stock
- 4 Tablespoons nutritional yeast
- salt and pepper
Instructions
- Cook the pasta in a large pan of salted water for a couple of minutes less than the directions on the packet state. It should be very slightly undercooked. Drain and set aside.400 g (14 oz) uncooked dry pasta
- Toss the seitan chicken with ½ Tablespoon of olive oil then air fry at 180℃/350℉ for 4-5 minutes until heated through and starting to crisp around the edges.300 g (10 ½ oz) seitan chicken shreds*
- Meanwhile, heat the other 2 Tablespoons of olive oil in a large pan and add the onion and a small pinch of salt. Cook for about five minutes, stirring often, until the onion has softened slightly.2 ½ Tablespoons olive oil, 1 large onion
- Add the sliced peppers, crushed garlic, grated ginger and chopped scotch bonnet chilli and cook for about another 5 minutes until the peppers have softened slightly.4 bell peppers (use an array of colours), 4 cloves garlic, 1 Tablespoon grated fresh ginger, 1 scotch bonnet chilli**
- Add the jerk seasoning, thyme and turmeric and cook while stirring for another minute or two.2 Tablespoons dry jerk seasoning blend***, 1 teaspoon dried thyme (or 4 sprigs fresh), ½ teaspoon turmeric
- Add the coconut milk, stock and nutritional yeast. Simmer for 2 minutes.1 400 ml (14 oz) tin full fat coconut milk, 250 ml (1 cup) vegetable stock, 4 Tablespoons nutritional yeast
- Add the cooked pasta and seitan chicken. Simmer for about 5 minutes, stirring often, until the pasta has finished cooking through and the sauce has thickened.
- Taste and add more jerk seasoning as required, I usually add an extra ½ Tablespoon. Taste again and add salt and pepper as needed. Serve!salt and pepper
Notes
- *Instead of the seitan chicken you can use store bought vegan chicken pieces which you should cook according to the instructions on the packet before adding to the sauce. You can also use baked/fried/air fried tofu or tempeh.
- **If you prefer a milder spice level, either omit the scotch bonnet chilli or throw it in whole so that you get some of the flavour without the heat.
- ***I use a dry jerk spice blend rather than a wet marinade.