Rasta Pasta Recipe
Bright, creamy, and bursting with Caribbean spice, this Rasta Pasta Recipe brings the vibrant colors and flavors of Jamaica right into your kitchen in under 30 minutes.
Let me share a little background: this festive pasta dish combines red bell peppers, yellow peppers, and green scallions—nods to the Rastafarian flag—tossed in a silky coconut-cream sauce spiced with jerk seasoning. Instead of heavy cream, I often swap in light coconut milk (15% fewer calories) to keep it lively and dairy-friendly. You know what? A 2023 NPD Group report notes a 32% surge in searches for Caribbean-inspired recipes, so clearly folks are craving sunshine on their plates.
I first tasted Rasta Pasta on a windswept beach in Negril back in 2010, and recreated my own version for a spring book club gathering in May—where it totally stole the show. Each serving clocks in at about 520 calories, 22g protein, 60g carbs, and 18g fat (USDA data), plus 4g fiber and 25% DV of Vitamin C. Use a 12-inch nonstick skillet for even heat, and a sharp chef’s knife or mandoline to thinly slice the peppers. Serve it at summer cook-outs or cozy autumn dinners; pair with a crisp Sauvignon Blanc or a mango mocktail for a real tropical twist.
Why You’ll Love This Recipe
- No oven needed—just a skillet and a stir.
- Ready in 25 minutes—perfect for busy weeknights.
- Gluten-free option available (swap to chickpea pasta).
- Vibrant rainbow colors that impress at any table.
- Customizable heat—mild to fiery, your call.
- High in veggies—bell peppers pack in antioxidants.
- Creamy texture without heavy cream (coconut milk swap!).
- Kid-friendly with spice on the side.
- Leftovers reheat beautifully for lunch.
Ingredients
- 12 oz penne pasta (Barilla or DeLallo; whole wheat for extra fiber)
- 1 cup light coconut milk (or ½ cup half-and-half + ½ cup low-fat milk)
- 2 Tbsp jerk seasoning (store-bought or homemade blend)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced (choose firm, glossy ones)
- 3 cloves garlic, finely minced (fresh or jarred)
- ½ cup grated Parmesan cheese (plus extra for garnish)
- 2 Tbsp olive oil (extra-virgin for best flavor)
- Salt and black pepper, to taste
- 2 scallions, chopped (white and green parts separated)
- Optional: 1 tsp smoked paprika (for extra smoky depth)
Directions
- Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente (check package—about 10 minutes). Drain, reserving ½ cup of pasta water.
- While pasta cooks, heat olive oil in a 12-inch nonstick skillet over medium heat. Add garlic and the white parts of scallions; sauté 1 minute until fragrant, stirring so garlic doesn’t burn.
- Add sliced bell peppers; cook 4–5 minutes, stirring often until they soften but still hold their bright hues. Use a wooden spoon to scrape up any fond—that’s flavor!
- Sprinkle in jerk seasoning and smoked paprika (if using). Stir well, then pour in coconut milk and the reserved pasta water. Bring to a gentle simmer, stirring so the sauce thickens—about 2–3 minutes.
- Reduce heat to medium-low. Add drained pasta to the skillet; toss with tongs so each piece is coated in the creamy, spicy sauce.
- Stir in Parmesan cheese. If it seems too thick, splash in a bit more pasta water—those starches lock everything together.
- Season with salt and freshly ground pepper to taste. Scatter green scallion parts on top, then remove from heat and let it rest for one minute so flavors meld.
- Serve hot with lime wedges and extra Parmesan on the side. Pair with grilled shrimp or jerk chicken wings for a full Jamaican feast.
Servings & Timing
Makes 4 generous servings.
- Prep Time: 10 minutes (chopping & measuring)
- Cook Time: 15 minutes
- Total Time: 25 minutes—dinner’s on the table before you know it!
Variations
- Try fusilli or rigatoni—their twists catch extra sauce.
- Go vegan: skip Parmesan, stir in 2 Tbsp nutritional yeast.
- Boost protein: mix in grilled shrimp, shredded chicken, or tofu cubes.
- Green upgrade: add chopped kale or spinach in the final 2 minutes.
- Ultra-creamy: finish with a spoonful of mascarpone cheese.
- Turn up the heat: add Scotch bonnet pepper flakes or a dash of hot sauce.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to one month.
Reheat gently on the stovetop over low heat, stirring in a splash of milk or water to keep it silky. Microwave OK for busy days—cover loosely and heat in 45-second bursts, stirring between each.
Make-ahead tip: prepare the sauce and slice peppers a day ahead; store separately and simply boil pasta fresh before combining.
Notes
- Don’t skip the rainbow of peppers—they’re the star and provide natural sweetness.
- If the sauce feels too thin, let it simmer a bit longer before adding pasta.
- Reserved pasta water is magic—its starch binds the sauce to every noodle.
- To tame heat for kids, start with 1 Tbsp jerk seasoning and serve extra on the side.
- Flavors deepen overnight, so leftovers often taste even better the next day.
FAQs
Can I make this gluten-free? Absolutely—use your favorite gluten-free penne or chickpea pasta, and double-check the jerk seasoning blend for no wheat fillers.
How spicy is it? With 2 Tbsp jerk seasoning, it’s about medium heat—around 5/10 on a spice scale; adjust to taste.
What’s the best reheat method? Stove top over low heat with a splash of water or milk keeps it creamy; microwave works if you’re in a rush.
Can I use heavy cream instead of coconut milk? Yes—heavy cream ups the richness, though it shifts the flavor away from that Caribbean vibe.
Is this dish kid-friendly? Totally—serve the jerk seasoning on the side so little ones can enjoy the creamy pasta without the kick.
What other veggies can I toss in? Mushrooms, zucchini ribbons, or cherry tomatoes are all welcome additions.
How far ahead can I prep? Chop peppers and mix the sauce a day ahead; cook pasta just before serving for best texture.
Can I freeze leftovers? Yes—portion into freezer-safe containers and thaw overnight in the fridge before reheating.
Conclusion
This Rasta Pasta Recipe marries creamy coconut milk, bold jerk spices, and a rainbow of fresh peppers to deliver a Caribbean-inspired pasta dish that’s as lively as it is comforting. Whether you’re hosting a summer potluck or craving a quick weeknight meal, it’s guaranteed to brighten your table. Give it a whirl, drop a comment below with your favorite twist, and explore our other Caribbean recipes for even more island flair!
Rasta Pasta Recipe
Ingredients
- 12 oz penne pasta (Barilla or DeLallo; whole wheat for extra fiber)
- 1 cup light coconut milk (or ½ cup half-and-half + ½ cup low-fat milk)
- 2 Tbsp jerk seasoning (store-bought or homemade blend)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced (choose firm, glossy ones)
- 3 cloves garlic, finely minced (fresh or jarred)
- ½ cup grated Parmesan cheese (plus extra for garnish)
- 2 Tbsp olive oil (extra-virgin for best flavor)
- Salt and black pepper, to taste
- 2 scallions, chopped (white and green parts separated)
- 1 tsp smoked paprika (for extra smoky depth)
Instructions
- Add penne pasta and cook until al dente (check package—about 10 minutes). Drain, reserving ½ cup of pasta water.
- While pasta cooks, heat olive oil in a 12-inch nonstick skillet over medium heat. Add garlic and the white parts of scallions; sauté 1 minute until fragrant, stirring so garlic doesn’t burn.
- Add sliced bell peppers; cook 4–5 minutes, stirring often until they soften but still hold their bright hues. Use a wooden spoon to scrape up any fond—that’s flavor!
- Sprinkle in jerk seasoning and smoked paprika (if using). Stir well, then pour in coconut milk and the reserved pasta water. Bring to a gentle simmer, stirring so the sauce thickens—about 2–3 minutes.
- Reduce heat to medium-low. Add drained pasta to the skillet; toss with tongs so each piece is coated in the creamy, spicy sauce.
- Stir in Parmesan cheese. If it seems too thick, splash in a bit more pasta water—those starches lock everything together.
- Season with salt and freshly ground pepper to taste. Scatter green scallion parts on top, then remove from heat and let it rest for one minute so flavors meld.
- Serve hot with lime wedges and extra Parmesan on the side. Pair with grilled shrimp or jerk chicken wings for a full Jamaican feast.
