Rasta Pasta

But make it Vegan + Gluten-Free

Photo By Britney Victoria


  • 1 Box gf pasta
  • 2 tbsp of olive oil
  • 1 small onion chopped
  • 3 garlic cloves chopped
  • 2 scallion sliced
  • 3 bell peppers — red, yellow/orange, and green, all sliced
  • 1/4 cup of warm pasta water (Saved from draining the pasta)
  • 1 small tomato chopped
  • 3 tbsp of jerk seasoning
  • 1 tsp of turmeric
  • 1 can of full-fat coconut milk
  • Generous amount of nutritional yeast or vegan cheese ( I used both)
  • Sprinkle of thyme


  1. Bring water to a boil and cook pasta as directed on the box, then drain in a colander and set aside.
  2. On medium heat, heat the olive oil and saute the onion, garlic, and scallion until soft.
  3. Add the bell peppers to the pan, pour in the 1/4 cup of pasta water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.
  4. Increase the heat to medium and stir in the tomatoes and jerk seasoning.
  5. Add the pasta, turmeric, and coconut milk into the skillet and stir all of the ingredients together.
  6. Continue to cook for 4–5 minutes.
  7. Finally, stir in the vegan cheese/nutritional yeast and continue to cook for another 2 minutes.
  8. Garnish with thyme

Le Cordon Bleu London plant-based Chef in training. Food & Lifestyle. Contact: www.theholisticfox.com bvictoriafox@gmail.com

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