Vegan Spicy Pasta
Print Recipe

Rasta Pasta

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: noodles pasta
Cuisine: caribbean
Servings: 4 serving
Author: Pavani


  • 8 oz Wholewheat spaghetti (I used whole grain thin )
  • 3 Spring Onions - chopped (I used red onion instead)
  • 2 cloves Garlic , minced
  • cups Spinach - chopped (original recipe called for Collard greens)
  • 1 Tomato - medium, chopped
  • 1 cup Edamame - shelled
  • 1 cup Green Beans - chopped
  • ½ cup Mushrooms - sliced (I didn't have any on hand)
  • 1 Green Chili - minced
  • 1 cup Vegetable Stock
  • ¼ cup Coconut Milk
  • 2 tbsp Tomato Paste
  • 1 tbsp Curry Powder Mild (I used MTR brand Curry powder)
  • to taste Salt


  • Cook the pasta according to package instructions. Set aside.
  • Heat 1tbsp coconut oil in a large saute pan; add green onions (or onions) and saute for 1 minute, then add the garlic and cook until fragrant.
  • Add the curry powder and cook for a minute.
  • Then add spinach (or collard greens), tomato, green beans, edamame, mushrooms and green chilies. Cook over medium-high heat until the veggies are softened, about 3-5 minutes.
  • Stir the stock, coconut milk and tomato paste in a bowl. Pour this over the vegetables in the pan and bring to a simmer. Cook, stirring until thickened. Season the sauce with salt and pepper.
  • Add the cooked pasta to the sauce and toss well to coat the noodles.
  • Serve hot.


Vegan Spicy Pasta