Vegan Rasta Pasta with Broccoli is a mouthwatering plant-based rendition of the classic pasta dish, boasting a riot of colors and flavors. The dish features al dente penne pasta, creating a satisfying base that perfectly complements the rich and creamy coconut milk-based sauce. Broccoli florets, blanched to tender perfection, contribute a vibrant green hue and a delightful crunch, adding both nutrition and texture to the ensemble.

In the skillet, a symphony of aromatics unfolds as sliced onions and minced garlic sizzle to perfection. The addition of red and yellow bell peppers not only enhances the visual appeal but also introduces a sweet and savory melody. Diced tomatoes bring a burst of freshness, while coconut milk infuses a luscious, tropical undertone, creating a sauce that’s both comforting and indulgent.

The spice profile of thyme, paprika, dried oregano, and curry powder elevates the Vegan Rasta Pasta, providing a well-rounded and aromatic experience. For those craving a bit of heat, red pepper flakes can be added to suit individual preferences. The final toss of the pasta in the skillet ensures every strand is enveloped in the flavorful sauce, resulting in a dish that satisfies the senses and showcases the versatility and creativity of plant-based cooking. With its enticing aroma and vibrant presentation, this Vegan Rasta Pasta with Broccoli is a delightful addition to any vegan or non-vegan table.

Vegan Rasta Pasta with Broccoli Recipe:


  • 8 oz (about 225g) pasta (use your favorite type)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, thinly sliced
  • 1 can (14 oz) coconut milk
  • 1 cup broccoli florets
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon curry powder
  • Salt and pepper to taste
  • Red pepper flakes (optional, for extra heat)
  • Fresh parsley or cilantro for garnish (optional)


  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
  3. Add minced garlic and sliced bell pepper to the skillet. Cook for a few minutes until the bell pepper is slightly softened.
  4. Pour in coconut milk, and add broccoli florets, thyme, smoked paprika, curry powder, salt, and pepper. Stir to combine.
  5. Simmer the mixture for about 5-7 minutes or until the broccoli is tender but still vibrant.
  6. Add cooked pasta to the skillet, toss everything together, and let it heat through for a couple of minutes.
  7. Adjust seasoning if necessary. If you like it spicy, add red pepper flakes to taste.
  8. Garnish with fresh parsley or cilantro if desired.

Approximate Nutritional Information (per serving, assuming 4 servings):

  • Calories: 450-500
  • Protein: 8-10g
  • Fat: 20-25g
    • Saturated Fat: 14-16g
    • Monounsaturated Fat: 4-6g
    • Polyunsaturated Fat: 1-2g
  • Carbohydrates: 60-65g
    • Dietary Fiber: 5-7g
    • Sugars: 3-4g
  • Sodium: 200-300mg (may vary based on the salt content of ingredients)

These values are estimates and can change based on specific product choices and portion sizes. For more accurate information, use a nutrition calculator or consult specific product labels.