• 1 lb penne pasta
  • 1 head of broccoli, chopped into florets
  • 2 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 2 tbsp jerk seasoning
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional)


  1. Cook the pasta according to package instructions until it is al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the red bell pepper and onion and sauté until they become tender, about 5 minutes.
  3. Add the garlic and sauté for another minute.
  4. Add the chopped broccoli florets to the skillet and sauté for about 5 minutes until they are tender.
  5. In a small bowl, whisk together the coconut milk and jerk seasoning.
  6. Add the coconut milk mixture to the skillet and bring to a simmer. Cook for 5-7 minutes or until the sauce thickens.
  7. Season with salt and pepper to taste.
  8. Add the cooked pasta to the skillet and toss it with the sauce and broccoli until it is fully coated.
  9. Serve hot and garnish with fresh chopped parsley or cilantro, if desired.

Enjoy your delicious and flavorful Vegan Rasta Pasta with Broccoli!