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.
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.
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.
Nutrition
Calories: 520kcal
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