Vegan Rasta Pasta

  • 8 oz penne pasta cooked al dente
  • 1 package cooked plant based grilled chicken pieces
  • 2 TBSP Plant based butter
  • 3 stalks green onion chopped
  • 3 cloves garlic minced
  • 1 tbsp cornstarch
  • 1/2 tbs cold water
  • 1 cup Vegetable broth
  • 1 14 oz can unsweetened coconut milk
  • 1.5 TBSP Cooking With Greens Creole Blend
  • 1 TBSP Cooking With Greens Vegan Nacho Cheese Blend
  • 1 1/2 tsp Cooking With Greens No Salt Sweet Smoke blend
  • 1 tsp Cooking with Greens No Salt Onion Black Pepper blend
  • 1/2 tsp Cooking With Greens Pink Himalayan Sea Salt
  • 3/4 to 1 cup non dairy Parmesan cheese
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1/2 green pepper sliced
  • Sriracha sauce to taste


Place a large skillet on the stovetop over low heat. Add the plant based butter or olive oil, and sliced peppers. Cook for about 2 mins. Add in green onions and garlic. Cook until the garlic starts to brown. Pour in the vegetable stock. Stir in the coconut milk,  cooked plant based chicken and seasoning. Season to taste with salt and pepper. Simmer on medium-low heat for about 5 minutes. If the sauce needs further thickening, mix cornstarch and water to create a slurry. Drizzle this slurry into the sauce to desired consistancy. Add the plant based cheese and the cooked pasta. Gently toss until the pasta is completely coated with sauce. Taste and add sriracha if needed. Serve immediately.

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