Rasta Pasta Recipe
A creamy, spicy, one-skillet Caribbean pasta dish that brings a burst of Jamaican flavor straight to your dinner table.
Ingredients
- 12 oz linguine or penne pasta whole wheat or gluten-free
- 2 tbsp extra virgin olive oil good quality
- 1 medium sweet onion thinly sliced (Vidalia recommended)
- 3 cloves garlic minced (fresh over jarred for best flavor)
- 1 red bell pepper julienned (bright, crisp)
- 1 yellow bell pepper julienned (adds color and sweetness)
- 1 green bell pepper julienned (earthy balance)
- 1-2 Scotch bonnet peppers seeded and finely chopped (adjust for heat; habanero works too)
- 1 tbsp Jamaican jerk seasoning Walkerswood brand or your homemade blend
- 1/2 cup light coconut milk full-fat if you want extra silkiness
- 1/2 cup heavy cream or half-and-half Greek yogurt can step in for a tangy twist
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley roughly chopped, for garnish
Instructions
- Cook the pasta in salted boiling water until just al dente—about 8–9 minutes. Reserve 1 cup pasta water before draining.
- Heat the olive oil in a large skillet over medium. Add the onion and sauté until translucent, around 4 minutes. Toss in the garlic and chopped Scotch bonnet peppers; stir for 1 minute until fragrant.
- Add all three bell peppers, seasoning with a pinch of salt; cook 3–4 minutes until they soften but still pop with color.
- Sprinkle in the jerk seasoning; stir well so each pepper strip wears that Jamaican spice coat.
- Pour in the coconut milk and heavy cream; bring to a gentle simmer, stirring to combine. If it looks too thick, sneak in a splash of reserved pasta water.
- Add the drained pasta; use tongs to toss until every noodle is luxuriously coated.
- Stir in the Parmesan cheese, season with salt and pepper, and let it cook for 1–2 minutes—sauce should cling, not pool.
- Remove from heat, cover, and rest for 2 minutes so flavors meld and sauce thickens. Garnish with fresh cilantro or parsley and an extra sprinkle of Parmesan. Serve with lime wedges on the side for a zesty finish.
Notes
Tips: Choose bell peppers at peak ripeness for sweeter notes. If you skip cream, stir in ¼ cup whole-milk Greek yogurt at the end for tang and protein.
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