Rasta pasta

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Rasta pasta

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Adjust Servings:
For the pasta:
1 pack black soybean spaghetti Pasta
1 pinch Rock salt
3 small (1 red, 1 yellow, and 1 green) Sweet bell peppers
1 tablespoon Olive oil
2 tablespoons fresh Parsley
For the walnut balls:
1 cup Pecan Walnuts
1 tablespoon ground Flax seeds
2 tablespoons + 1/2 cup for frying Olive oil
1 pack natural Tempeh
2 tablespoons Soy sauce
1 tablespoon Dried onion
2 tablespoons Hemp hearts
1 tablespoon Nutritional yeast
1 teaspoon dried Thyme
1 tablespoon Garam Masala
1 tablespoon smoked Paprika
1/4 teaspoon Black pepper
2 tablespoons Breadcrumbs
2 tablespoons Jamaican jerk sauce
1 teaspoon Sea salt
For the sauce:
1 tablespoon Coconut oil
1 tablespoon Thai yellow curry paste
1 can Coconut milk
1 teaspoon Dried onion
1 teaspoon Garlic paste
1 tablespoon Soy sauce
1 teaspoon Jamaican allspice
1 teaspoon Maple syrup
1 tablespoon Parsley paste
To taste Sea salt

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

We prepared this colorful and flavorful dish with black bean noodles to reduce the calorie count. It's a wonderful way of celebrating the flavors of the Caribbean!

  • 50 minutes
  • Serves 4
  • Easy


  • For the pasta:

  • For the walnut balls:

  • For the sauce:



Rasta pasta is a creamy pasta dish with sautéed sweet bell peppers inspired to the Caribbean flavors. This version of rasta pasta is made with black bean spaghetti and complemented with jerky walnut balls. Although there are many steps to it, the final result is well worth the trouble!

To prepare it, start with preparing the meatballs by soaking the walnuts and processing them together with all the ingredients for the meatballs. Then, heat the oil in a skillet and stir fry them until well golden.

Next, prepare the curry sauce and stir-fry the peppers until soft.

Finally, cook the pasta and, when “al dente”, drain and add to the sauce. Mix well, add the peppers and the meatballs, and serve.

Enjoy all the flavors of the Caribbean with your rasta pasta!


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20 minutes

Prepare the walnut balls

Soak the walnuts in three cups of water for at least 30 minutes. Prepare the flaxseed egg by mixing together the flax meal and 2 tablespoons of hot water and set aside for at least 3 minutes.

Dice the tempeh and heat the olive oil in a skillet. Add the onion and the tempeh and stir fry for 2-3 minutes, until the tempeh starts to golden. Add the soy sauce and cook for another couple of minutes.

Transfer the tempeh, flax meal, and drained walnuts to the mixer's bowl. Add the garlic paste, hemp hearts, thyme, garam masala, black pepper, and paprika, and process until all the ingredients are chopped, but you still have some lumps.

Transfer your walnut mix to a salad bowl and add the bread crumbs, Jamaican jerk sauce, and salt. Mix everything in, and then form the balls with your hands (around 25-30 balls).

Heat the 1/2 cup olive oil in a skillet, and fry the walnut balls in batches, until they are crispy and brown. Transfer them to a plate or a bowl lined with absorbent paper and set aside.

5 minutes

Prepare the sauce

In a large cocotte, heat the oil, then add the rest of the sauce ingredients. Turn the heat to low and cook until it starts to bubble. Turn off the heat.

15 minutes

Cook the peppers

Rinse well the peppers, quarter them and core them, then slice them into thin strips. Heat the oil in a skillet and add the peppers. Cook, stirring from time to time, for about 10 minutes. The peppers should be soft and slightly charred. Take off the heat.

5 minutes

Cook the pasta

Bring a pot of water to the boil, add the rock salt and the black soybean spaghetti. Cook for 3-4 minutes, until they're soft, then drain.

5 minutes


Add the black soybean spaghetti to the sauce and gently fold to incorporate. Add the bell peppers, and finally the walnut balls.



Transfer your rasta pasta to the serving plates and sprinkle with fresh parsley before serving. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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