Rasta Pasta
Experience a burst of Caribbean flavor with this vibrant rasta pasta! Creamy pasta is combined with colorful bell peppers and infused with jerk seasoning, creating a dish that’s both visually stunning and deliciously satisfying. Perfect for any gathering or a cozy night in, this recipe is customizable and easy to prepare, ensuring everyone will be asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 cup bell peppers (mixed red, yellow, green), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tbsp jerk seasoning
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt, to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot, add pasta, and cook until al dente according to package instructions.
- Sauté Vegetables: In a skillet over medium heat, add olive oil and sauté onions until translucent. Add garlic and cook for an additional 30 seconds.
- Add Bell Peppers and Jerk Seasoning: Stir in bell peppers and jerk seasoning; sauté for 3-5 minutes until peppers are tender but still crunchy.
- Pour in Coconut Milk: Slowly add coconut milk, mixing well; let simmer for about 5 minutes.
- Combine Pasta and Sauce: Drain cooked pasta and mix into the sauce until evenly coated.
- Add Cheese and Serve: Sprinkle grated Parmesan on top before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: For extra protein, consider adding cooked shrimp or chicken. Experiment with different cheeses like feta or mozzarella for unique flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.