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Jamaican Rasta Pasta
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Jamaican Rasta Pasta
A flavorful and aromatic pasta dish originating from Jamaica. This vibrant recipe combines the bold flavors of jerk seasoning, allspice, and thyme with the creaminess of coconut milk and Parmesan cheese. It's a delicious and unique twist on traditional pasta, perfect for adventurous foodies. The combination of colors, textures, and presentation makes for a stunning and appetizing dish that will transport your taste buds to the Caribbean.
Time Cook
30
Level
Intermediate
Calories
720
Allergens
Gluten, Dairy, Soy
Ingredients
1 pound
Penne Pasta
350 Calories
2 tablespoons
Jerk Seasoning
10 Calories
1 can
Coconut Milk
140 Calories
1 cup
Parmesan Cheese
110 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
45 Calories
2 medium
Bell Peppers
60 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Thyme
5 Calories
1/4 cup
Scallions
20 Calories
Step-by-Step Instructions
1
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3
Add the jerk seasoning to the skillet and stir to combine. Cook for an additional 1-2 minutes, until fragrant.
4
Add the diced bell peppers and minced garlic to the skillet. Sauté until the peppers are tender, about 5-6 minutes.
5
Stir in the coconut milk and Parmesan cheese until the cheese is melted and the sauce is smooth. Bring the mixture to a simmer and cook for an additional 2-3 minutes.
6
Combine the cooked pasta, sauce, and chopped scallions in a large bowl. Toss to combine and season with salt and pepper to taste.
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Where cooking meets life and technology.
© 2025 Cooklaif