Vegan Jamaican Jerk Rasta Pasta!

With Gardein Chicken Strips

You’ll feel like you’re on vacation in the Islands when you try this Vegan Jamaican Jerk Rasta Pasta!

I was tired of the same old pasta sauces, scampi, red sauce, pesto etc. My husband had wanted jerk gardein chicken strips and I wanted pasta. We had combined it before with the other sauces. He said let’s add the jerk strips to the pasta. Then a lightbulb went off that I had a similar dish in a Brooklyn NY restaurant ( of course that was a few years ago when I still ate meat) I figure why not. Anything can be veganized!! – Michelle George

The result was out of this world it is now in my rotation.    

Print Recipe

Jamaican Jerk Rasta Pasta

This flavorful vegan Jamaican jerk rasta pasta recipe is made with simple ingredients, creamy vegan and gluten-free linguine pasta full of bold Jamaican herbs and spices and colorful bell peppers.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main Course

Cuisine: Italian, Vegan

Keyword: plant based, vegan

Servings: 6 Servings

Author: Michelle George

Ingredients

• 1 pound Linguine Pasta Or pasta of choice
• 2 tablespoons Vegetable Oil
• 1/2 Red Bell Pepper Thinly sliced
• 1/2 Yellow Bell Pepper Thinly sliced
• 1/2 Green Bell Pepper Thinly sliced
• 2 tablespoon Walkerswood Jerk Seasoning Hot or mild, depending on your tolerance
• 1 cup Better Than Boullion Vegetable Base Broth
• 1 cup Coconut Milk
• 2 packs Gardein Chicken Strips
• 3 cloves Garlic Finely chopped
• 1 pack Earth Grown Mozzarella Shreds Aldi

Instructions

• Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot and set aside
• Rub the chicken strips with 1 tablespoon of the jerk seasoning and fry in the oil until browned and well done, remove from pan and set aside.
  
• In the same pan sauté the peppers, garlic, and the remaining tablespoon jerk seasoning ( you will have leftover oil from the strips do not add more) sauté until tender. 
  
• Once peppers are tender add the broth, coconut milk and half of the mozzarella shreds to make a sauce. 
  
• Then add the chicken strips and pasta and toss well to coat.
  
• Top with the remaining shreds. Serve hot.
  

Notes

MAKE IT CRISPIER: Simply bake the peppers for a little so that it gives a little form before you throw it into the pot. This trick allows it to have a fresh, crisp feel. Better than being cooked down and soft.

*JERK SEASONING: The color of jerk seasoning ranges from a rich reddish brown to almost dark brown. Jerk seasoning can be cured outside in the sun after bottling. To cure, place seasoning in a clear sterile jar, seal, and leave outside in the sun for three days.