Caribbean Rasta Pasta Remix

Posted By ,November 18, 2016
Rasta pasta Caribbean Vegan

Rasta Pasta/Photo: Matthew Bensen

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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

Prep Time:1 Minutes
Cook time:1 Minutes



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


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


4 tablespoons olive or coconut oil, for sautéing
1/2 red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
One 1-pound (454g) package linguini, cooked al dente according to package directions


1. To make the walnut balls, heat the oil in a medium skillet over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 5 minutes.

2. Transfer the mixture to a food processor. Add the drained walnuts, garlic, dates, nutritional yeast, liquid aminos, thyme, flax meal mixed with hot water, curry powder, smoked paprika, and black pepper. Pulse until the nuts have been chopped fine but you still have texture.