- Boil pasta in salted water until al dente. Drain and set aside.
📌 2. Sauté the Aromatics & Veggies
- In a large pan, heat olive oil over medium heat.
- Add onions, garlic, and bell peppers, sauté for 3-4 minutes until softened.
- Stir in mushrooms (if using) and jerk seasoning.
📌 3. Make the Creamy Coconut Sauce
- Pour in coconut milk, then stir in turmeric, lime juice, salt, and black pepper.
- Simmer for 5 minutes, stirring occasionally.
📌 4. Add the Pasta & Greens
- Toss the cooked pasta into the sauce and mix well.
- Stir in spinach/kale and cooked chickpeas or tofu, allowing them to warm through.
📌 5. Serve & Enjoy!
- Garnish with fresh parsley, green onions, and extra jerk seasoning if desired.
- Serve hot and enjoy your bold, creamy, and comforting Vegan Rasta Pasta!
3. Customization & Variations
✔ Make It Spicier – Add extra jerk seasoning or diced scotch bonnet peppers.
✔ For Extra Protein – Stir in grilled tofu, chickpeas, or jackfruit.
✔ Make It Extra Creamy – Add ½ cup cashew cream for a richer sauce.
✔ For a Gluten-Free Version – Use gluten-free pasta or zucchini noodles.
Final Thoughts – A Caribbean-Inspired Vegan Pasta! 🇯🇲🍜
💡 This Vegan Rasta Pasta with Turmeric & Coconut Milk is creamy, spicy, and full of flavor! A perfect blend of Caribbean warmth and rich plant-based goodness, this dish is easy to make, bold, and satisfying.
📢 What’s your favorite way to enjoy Rasta Pasta? Let me know below! ⬇💬
