Jamaican Rasta Pasta
A vibrant and creamy pasta dish infused with the flavors of Jamaican cuisine, featuring bell peppers, garlic, and coconut milk.
Ingredients
Pasta and Base Ingredients
- 8 oz fettuccine or penne pasta Feel free to use whole grain for a healthier option
- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 piece bell pepper (red, yellow, or green), sliced
- 2 cloves garlic, minced or more, if you love that aromatic flavor
- 1 cup broccoli florets You could also use spinach for a pop of green
- 1 can coconut milk, (13.5 oz) Use almond milk for a dairy-free version
- 2 tsp jerk seasoning Adjust to your spice preference
- Salt and pepper to taste
- Fresh thyme Optional but highly recommended for a vibrant aroma
- Grated Parmesan cheese Optional for a classic touch
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once heated, toss in sliced onions and bell peppers. Sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the broccoli florets, stirring occasionally, until they turn bright green and slightly tender—about 2-3 minutes.
- Pour in the coconut milk and sprinkle in the jerk seasoning. Stir well to combine, allowing the sauce to simmer gently for about 5 minutes.
- Adjust salt and pepper to your taste.
- Toss the cooked pasta into the sauce, mixing thoroughly. Let it simmer for an additional 2 minutes.
- Sprinkle with fresh thyme and Parmesan cheese (if using) before removing from heat.
Notes
For variety, consider adding protein like grilled shrimp, chicken, or tofu. You can also adjust the spice levels or add seasonal veggies like zucchini or carrots.