One Pot Veggie Rasta Pasta

white bowl with creamy jerk pasta with bell peppers, mushrooms, spinach, and green onion.

5 from 3 votes

Veggie Rasta Pasta offers a fresh take on the classic dish by swapping meat for vibrant vegetables. This one-pot meal is perfect for weeknights, delivering all the creamy, spicy flavors of Rastafarian cuisine.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Jamaican

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 415kcal

Author: Kate

Ingredients

1 tablespoon vegetable oil
3 cloves garlic minced
1 orange bell pepper halved then sliced
1 yellow bell pepper halved then sliced
1 red bell pepper halved then sliced
2 green onions roughly chopped
2 cups vegetable stock
1 lb penne pasta
1 13.66 oz can full fat coconut milk
2 cups sliced mushrooms
2 tablespoons nutritional yeast
1 ½ tablespoons jerk seasoning
1 handful spinach
1 lemon or lime squeezed

Instructions

Heat vegetable oil over medium high heat in a large pot or dutch oven. Once heated add the garlic and bell pepper and cook until tender. About 4-5 minutes.
Add the green onion, vegetable stock, penne pasta, coconut milk, nutritional yeast, jerk seasoning, and mushrooms. Stir until all the ingredients are well distributed.
Bring to a simmer and cook with the lid partially covered for about 12 minutes or until the pasta is cooked through and the liquid has been absorbed. Stir every few minutes to prevent the noodles from sticking.
Once done set aside and stir in the spinach and juice from 1 lemon or lime. Place the cover over the pot and let sit for 3-5 minutes. Serve immediately.

Notes

Tip: Control The Spice by using a homemade jerk seasoning. Omit or limit the cayenne and black pepper to keep it mild.

Storage: Leftovers can be refrigerated for up to 4-5 days. For longer term storage you can freeze for up to 3 months. Be sure to thaw it completely in the refrigerator before storing it.

Try It: Add any additional veggies you may have on hand.

Nutrition