Creamy Vegan Jamaican Jerk Pasta Recipe

Introduction

Experience the vibrant flavors of the Caribbean with this creamy vegan Jamaican Jerk Pasta. Packed with colorful vegetables and a luscious coconut cream sauce, it’s a deliciously spicy twist on a comforting pasta dish.

Ingredients

• 1 lb Cavatappi pasta
• 3 tablespoons olive oil
• 1 small red onion, finely diced
• 1 small yellow bell pepper, finely diced
• 1 small orange bell pepper, finely diced
• 4 celery hearts, finely diced
• 1 cup shredded carrots, preferably grated by hand
• 1 tablespoon minced garlic
• 3 tablespoons Jamaican Jerk seasoning
• 2 cups cherry tomatoes, halved
• 1 (14-ounce) can full-fat coconut cream, room temperature
• Fresh chopped herbs like dill, chives, or thyme for garnishing (optional)

Instructions

1. Step 1: Bring a large pot of water to a rolling boil. Generously salt the water and cook the pasta according to the package directions until al dente. Drain the pasta and set aside. Return the empty pot to the stovetop.
2. Step 2: Heat olive oil over medium-low heat in the same pot. Add the diced onion, yellow and orange bell peppers, celery, and shredded carrots. Stir well to combine and sauté until the vegetables are tender and slightly golden, about 5–6 minutes.
3. Step 3: Add the minced garlic and cook for an additional 1–2 minutes, stirring frequently until fragrant.
4. Step 4: Add the cooked pasta back into the pot along with the Jamaican Jerk seasoning, halved cherry tomatoes, and coconut cream. Stir thoroughly to combine and coat the pasta evenly. Remove from heat once everything is mixed well.
5. Step 5: Serve the pasta warm, garnished with fresh chopped herbs if desired. This dish can also be enjoyed at room temperature.

Tips & Variations

• For added protein, consider tossing in cooked chickpeas or sautéed tofu cubes.
• If you prefer less heat, reduce the amount of Jamaican Jerk seasoning or use a milder blend.
• Fresh herbs like cilantro or parsley make excellent alternatives for garnish.
• Use gluten-free pasta if you need a gluten-free option.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or coconut cream to restore creaminess as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with any sturdy pasta shape like penne, rigatoni, or fusilli. Just adjust the cooking time according to the package instructions.

Is the coconut cream necessary for the sauce?

Coconut cream adds richness and a subtle sweetness that balances the jerk seasoning. You can substitute with a vegan cream or cashew cream, but the flavor will be slightly different.

Creamy Vegan Jamaican Jerk Pasta Recipe

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★★★★★

4.6 from 129 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A flavorful and creamy vegan Jamaican jerk pasta featuring a blend of sautéed vegetables, aromatic Jamaican jerk seasoning, and rich coconut cream, all tossed with cavatappi pasta for a satisfying and spicy plant-based meal.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb Cavatappi pasta

Vegetables

• 1 small red onion, finely diced
• 1 small yellow bell pepper, finely diced
• 1 small orange bell pepper, finely diced
• 4 celery hearts, finely diced
• 1 cup shredded carrots, preferably grated by hand
• 2 cups cherry tomatoes, halved
• 1 tablespoon minced garlic

Seasoning & Oils

• 3 tablespoons olive oil
• 3 tablespoons Jamaican Jerk seasoning
• 1 (14-ounce) can full-fat coconut cream, room temperature

Garnish (Optional)

• Fresh chopped herbs like dill, chives, or thyme

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Instructions

1. Cook the Pasta: Bring a large pot of water to a rolling boil. Generously salt the water and cook the cavatappi pasta according to package directions until al dente. Drain the pasta and set aside. Return the pot to the stovetop for the next step.
2. Sauté Vegetables: Heat the olive oil in the same pot over medium-low heat. Add the finely diced red onion, yellow bell pepper, orange bell pepper, celery, and shredded carrots. Stir well to combine and sauté until the vegetables are somewhat tender and golden, about 5 to 6 minutes.
3. Add Garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant, ensuring the garlic doesn’t burn.
4. Combine Ingredients: Add the cooked and drained pasta back into the pot along with the Jamaican jerk seasoning, halved cherry tomatoes, and the full-fat coconut cream. Stir thoroughly until the pasta is fully coated and the sauce is creamy.
5. Serve: Remove the pot from heat. Serve the creamy jerk pasta in bowls, garnished with fresh chopped herbs like dill, chives, or thyme if desired. This dish can be enjoyed warm or at room temperature.

Notes

• Adjust the amount of Jamaican jerk seasoning to suit your spice tolerance.
• Using freshly grated carrots enhances the texture and sweetness in the dish.
• The coconut cream adds richness and creaminess while keeping the dish vegan.
• Fresh herbs are optional but add a nice fresh flavor contrast.
• This pasta can be served warm or cold as a flavorful salad.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean

Keywords: vegan pasta, Jamaican jerk pasta, creamy pasta, vegan Jamaican recipe, coconut cream pasta, spicy vegan dish, Caribbean pasta