Caribbean Rasta Pasta Remix

Rasta pasta Caribbean Vegan

Rasta Pasta/Photo: Matthew Bensen


I had been curious about Rasta pasta for years because I did not know what it was. It was a dish that popped up on menus across the Caribbean, but I never seemed to be at a restaurant that served it. I was having trouble meeting Rasta pasta. Was it pasta with fresh vegetables? Was it a tricolored pasta containing different peppers? I finally gave up and created my own vegan version of the dish with tender jerk-seasoned walnut balls and a creamy coconut curry sauce. This is really good for a Caribbean-themed dinner party. While it is not traditional, it has an authentic flavor profile.

Rasta Pasta

Serves 4

WALNUT BALLS

  • 3 tablespoons olive or coconut oil, for sautéing
  • 2 cups (220 g) chopped button mushrooms
  • 2 small onions, sliced
  • 1 cup walnut halves (100 g), soaked in 3 cups (720 ml) of water for at least 30 minutes
  • 5 garlic cloves crushed
  • 3 dates, pitted
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon Bragg Liquid Aminos
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon flax meal (page 000), soaked in 2 tablespoons of hot water for 3 minutes
  • 1 tablespoon curry powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon black pepper
  • ¼ cup plus two tablespoons (34 g) oat flour (page 000)
  • ¼ cup (23 g) fine bread crumbs
  • 2 tablespoons Jamaican Jerk Seasoning (page 000)
  • 2 teaspoons seasoning salt
  • 1/2 cup (125 ml) neutral oil, for frying

SAUCE

  • 1 tablespoon coconut oil
  • 1 tablespoon Thai curry paste, any color, or Madras curry powder
  • One 14-ounce (400 ml) can coconut milk
  • 1 small onion, diced
  • 2 garlic cloves, pressed
  • 1 tablespoon soy sauce or Bragg Liquid Aminos
  • 1 tablespoon chopped cilantro
  • 1 teaspoon ground allspice
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • Pink or sea salt, to taste