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Rasta Pasta (Caribbean Vegan)

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You’ll feel like you’re on vacation in the Islands when you try Rasta Pasta! It’s one of many delicious recipes you’ll find in Caribbean Vegan by Taymer Mason.

Rasta Pasta from Caribbean Vegan

I’ve never been to Jamaica, but when I picked up Caribbean Vegan, I was immediately drawn to this dish.

I think it was the colors of the bell peppers that made it look so enticing.

This cookbook is perfect for anyone who wants to learn more about Island cuisine.

You’ll find recipes from Barbados, Trinidad and Tobago, St Lucia, Jamaica, and other islands. And it’s interesting to see the influence of Spanish, French, African, and Asian flavors on the region’s flavors.

Taymer Mason starts by giving an introduction to the ingredients used in Caribbean cooking, which I found very useful.

Caribbean Vegan by Taymer Mason (Rasta Pasta)

In addition, I found the chapters to be organized in a very logical fashion:

Seasonings and Sauces

Breakfasts

Appetizers

Soups and Stews

Mains

Side Dishes

Teas and Sweet and Savory Delights

Desserts

Drinks and Cocktails

You may be temped to jump right to the last chapter, and I wouldn’t blame you!

But I learned that Island cuisine is a lot more than tropical drinks.

Rasta Pasta from Caribbean Vegan by Taymer Mason

Rasta Pasta is a really delicious main course.

However, it does take quite a bit of time to make since it has a lot of components.

I made it on a weeknight, but I would suggest making it on the weekend instead when you have more time.

Or you can skip the walnut balls if you are short on time.

The coconut curry sauce is delicious on it’s own with pasta and vegetables.

I felt rushed when I tried to do everything on a busy weeknight. You might be able to tell from my messy meatless balls!

Want to try some more recipes from Caribbean Vegan? Check these out!

In addition you can  learn more about Taymer Mason in this interesting article from Caribbean Entertainment Magazine.

And if you’re looking for more recipes that include curry, check out these favorites:

Now let’s make Rasta Pasta!

Rasta Pasta from Caribbean Vegan by Taymer Mason

 

Rasta Pasta
Print

Rasta Pasta

Recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition © Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment. vailable wherever books are sold. theexperimentpublishing.com
Course Main Course, Pasta
Cuisine Caribbean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 996 kcal
Author Taymer Mason

Ingredients

WALNUT BALLS

SAUCE

PASTA

  • 4 tablespoons olive or coconut oil for sautéing
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced
  • 1/2 green bell pepper thinly sliced
  • 1 pound linguini cooked al dente according to package directions

Instructions

  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.

  3. Transfer the mixture to a medium bowl and add the oat flour, bread crumbs, jerk seasoning, and seasoning salt. Form the mixture into twenty 1.5-inch balls.

  4. Preheat the oven to 350F and line a baking sheet with a silicone mat or parchment paper.

  5. 5. Heat the neutral oil in a medium skillet over medium-high heat. Fry the walnut balls, until a thin brown crust is formed, 5 minutes.
  6. Transfer the balls to the baking sheet and bake for 20 minutes, or until the form an outer brown crust.
  7. Meanwhile, make the sauce. Heat the oil in a medium-sized pot heat. Add the curry and heat through, about 1 minute. Add the coconut milk, onion, garlic, soy sauce, cilantro, allspice, sugar, and onion powder and stir to combine. Taste and adjust for salt. Bring to a boil and stir until the mixture is fairly creamy.
  8. To finish the pasta, heat olive oil in a wok over high heat. Sauté the bell peppers until slightly tender, about 2 minutes. Add the pasta and heat through, tossing to combine, about 4 minutes. Add the sauce, to taste, and top with the walnut balls.
  9. To serve, layer the balls over pasta and top off with sauce.

Recipe Notes

ISLAND TIP: The walnut balls can be formed into burgers. Coat them with oat flour and shallow fry over medium-high heat.

If you make Rasta Pasta, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts
Rasta Pasta
Amount Per Serving
Calories 996 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 31g 155%
Sodium 1201mg 50%
Potassium 903mg 26%
Total Carbohydrates 86g 29%
Dietary Fiber 9g 36%
Sugars 9g
Protein 21g 42%
Vitamin A 36.1%
Vitamin C 57.5%
Calcium 10.7%
Iron 35.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  4. Such a vibrant looking dish! And I love the idea of dates in this paste – that sweet taste and chewy texture in a pasta recipe sounds fantastic!

    Reply

    • Thanks Mary Ellen! Mine looks a lot messier than the photo in the book, but it was a big hit in my house. Everyone loved it and already requested I make it again!

      Reply

  7. At first glance, I would never guess that those meatballs are vegetarian! They look so good! I’m in love with this pasta dish – and everything from scratch too. Great job!

    Reply

  8. What a beautiful dish! One thing about the Carribean cuisine is that it contains a rainbow of colors in it. I love the peppers and pasta with anything wins me over. This is the type of dish I’d fall in love with. Thank you for all of the information.

    Reply

  9. This dish sounds amazing with the walnut balls! I’ve experimented a lot with vegetarian/vegan meatballs but never used any walnuts. Need to give this a try soon and it’s so pretty as well. Maybe I can add this to my collection of weekend recipes 🙂

    Reply

  10. I am not vegan, but I love eating meatless meals whenever I can. This one sounds delicious! It has more ingredients than I like to work with on a weeknight, so this would be a weekend meal for me.

    Reply

  14. I think it’s the peppers! They grab my eye too!
    or maybe it’s the name … Rasta Pasta … I’m going to be singing that over and over …
    whichever, this recipe looks fabulous and I can see why you attempted it on a weeknight – too good to pass up!

    Reply

  20. Never thought that a vegetarian meat ball would look that good and just like regular meatballs. My boys beg me to make meatballs and this would be a good recipe to make for them since we are vegetarians. Lovely flavors in the recipe!

    Reply

  25. This looks and sounds so good! And I love the name Rasta Pasta! Fun! I bet these walnut balls freeze really well, so you could totally make these on a weekend and then freeze them until you’re ready to eat a quick pasta dish on a weekday! Boom!

    Reply

  28. I’ve recently tried some homecooked Jamaican food at a friends place and loved the flavors. This pasta is absolutely spot on, the flavors sounds amazing and it looks so hearty.

    Reply

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