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Rasta Pasta

A vibrant and flavorful dish that fuses Caribbean and Italian cuisines, featuring creamy coconut milk and jerk seasoning.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Pasta Ingredients

  • 8 oz pasta (penne or fettuccine)
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 bell pepper (sliced, preferably red and yellow)
  • 1 can coconut milk (about 13.5 oz)
  • 1 teaspoon jerk seasoning
  • salt and pepper to taste
  • fresh parsley (for garnish)

Instructions

Preparation

  • Cook the pasta according to package instructions. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
  • Add the sliced bell peppers and cook until they are softened.
  • Pour in the coconut milk and stir in the jerk seasoning. Allow the mixture to simmer for a few minutes, enhancing the flavors.
  • Add the cooked pasta to the skillet, stirring until everything is well combined.
  • Finally, season with salt and pepper to your taste and serve hot, garnished with fresh parsley.

Notes

Rasta Pasta is versatile; feel free to add diced tomatoes, zucchini, or protein options like shrimp or chickpeas. For extra creaminess, add a dollop of cream cheese.