Updated: Apr 17
National Chicken Month 2022
This flavorful vegan pasta dish is a creamy and spicy plant-based spin on Rasta Pasta.
Check out the recipe below and join the LIVE cooking demo on Wednesday, September 28th at 6:30 pm ET.
Ray's Chik'n Rasta Pasta
8 oz. penne pasta
1¾ c full or reduced fat coconut milk, equal to 1- 13.5 oz. can*
1 8oz package Sweet Earth Mindful Chik’n, thawed
2 scallion stalks, diagonally sliced
1¼ + 1 teaspoon sweet basil or basil
½ teaspoon black pepper
½ teaspoon sea salt
3 cloves chopped garlic or 1½ teaspoons minced garlic
1 small or ½ medium Vidalia or sweet onion, chopped
½ (each) of a whole yellow, red, orange, and green bell peppers (add more or less of each color based on your preference)
2 tablespoons + ½ tablespoon Walkerwood Jerk Seasoning (hot or mild, depending on preference)
1½ c vegan cheese (I used a combination of Daiya Mozzarella & Cheddar shreds)
1½ tablespoon measures of grapeseed oil + 2 portions of 1½ - 2 tablespoons grapeseed oil (depending on pan sizes)
1 tablespoon arrowroot starch + 1 tablespoon cold water (for reduced fat coconut milk)
1 Roma tomato, chopped, seeds removed (optional)
Boil a pot of salted water and add your penne pasta plus 1 ½ tablespoon grapeseed oil to the pot. Cook pasta until it’s mid-softened (just beyond al dente) then drain. Once the pasta is drained, sprinkle it with a dash of sea salt and a teaspoon of basil and toss or stir to ensure the seasonings are well distributed throughout the drained pasta.
While the pasta is cooking, you can begin preparing your chik’n and veggies in two separate pans. Lightly coat each pan with a thin layer of grapeseed oil (about 1 ½ tablespoons).
Add the chik’n and sauté on medium low heat until lightly browned, adding the 1 ¼ teaspoon sweet basil and teaspoon of black pepper while cooking. Once the chik’n has browned, add 2 tablespoons of the jerk seasoning and stir to coat all chik’n pieces. For a milder taste, feel free to halve the amount.
Next, slowly add the coconut milk then turn the pan up to medium high heat. (See note below about coconut milk). Once the jerk chik’n mixture is cooked to desired taste and consistency, simmer on low heat until veggies are completed.
On low-medium sauté onions and garlic until onions just start to become translucent then add the peppers, placing the onion and garlic mixture on top of the peppers and turning the flame up to medium. Sauté peppers to desired consistency. If you are adding tomatoes, add them during this step and if you prefer your scallions cooked instead of as a garnish, add them during this step as well.
Once the veggies are done, add them to the chik’n mixture and stir.
Add the pasta to the chik’n and veggie mixture along with the ½ teaspoon of jerk seasoning and stir, turning the flame up to low-medium. Once thoroughly mixed, add your vegan cheese and stir until all cheese is melted.
Serve with your slices of scallions if you desire them as a garnish and, for a delightful flavor contrast, add a few shreds of both cheeses on top of the pasta.
If you choose to use reduced fat coconut milk, you can account for the loss in the creamier consistency by creating a slurry to aid in thickening your sauce. Mix one tablespoon of arrowroot starch with one tablespoon cold water then add to the pan towards the end of the chik'n mixture's cooking process.