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Rasta Pasta

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A vibrant and flavorful Caribbean-inspired pasta dish with coconut milk and jerk seasoning.

Ingredients

Scale
  • 8 oz pasta (penne or fettuccine)
  • 1 tablespoon olive oil
  • 1 bell pepper (red, yellow, or green)
  • 1 onion
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 cup coconut milk
  • 1 cup diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon jerk seasoning
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Instructions

  1. Cook the pasta according to package instructions. Once done, drain and set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Add chopped onion and bell peppers to the skillet, sauté until the vegetables are softened and fragrant.
  4. Stir in minced garlic and sauté for an additional minute.
  5. Combine diced tomatoes, coconut milk, heavy cream, paprika, and jerk seasoning.
  6. Simmer the mixture gently, allowing the flavors to meld together.
  7. Toss the cooked pasta into the skillet, coating it evenly with the sauce.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Nutrition

Find it online: https://www.lunarecipez.com/rasta-pasta-2/

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