Description
This vibrant rasta pasta recipe brings together bold Jamaican jerk seasoning with creamy coconut milk and colorful bell peppers. A perfect fusion of Caribbean and Italian flavors that’s ready in just 30 minutes. Easily customizable with chicken, shrimp, or vegan options.
Ingredients
Scale
- 1 pound penne or fettuccine pasta
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 green bell pepper, julienned
- 4 cloves garlic, minced
- 2–3 tablespoons jerk seasoning
- 1 can (14 oz) coconut milk or 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 1/2 pounds boneless chicken thighs, cut into strips (or protein of choice)
- Salt and black pepper to taste
- 2 green onions, chopped (for garnish)
- Fresh cilantro or parsley (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Season and cook protein: Season chicken strips with jerk seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 6-8 minutes until golden brown and cooked through. Remove and set aside.
- Sauté vegetables: Add remaining oil to skillet. Cook onions 3-4 minutes until softened. Add bell peppers and cook 5-6 minutes until tender-crisp. Add garlic and cook 1 minute until fragrant.
- Build the sauce: Sprinkle jerk seasoning over vegetables and cook 1-2 minutes. Slowly add coconut milk, stirring constantly. Add broth and simmer 3-4 minutes until sauce thickens slightly.
- Combine: Return cooked protein to skillet. Add pasta and toss, adding pasta water as needed for silky consistency. Taste and adjust seasoning.
- Serve: Garnish with green onions and cilantro. Serve immediately while hot.
Notes
- Protein variations: Use shrimp (cook 2-3 minutes per side), tofu, or tempeh for different options
- Vegan version: Use coconut milk and plant-based protein like seasoned tofu or jackfruit
- Spice level: Adjust jerk seasoning to taste – start with less and add more as needed
- Make-ahead: Components can be prepared separately up to 24 hours in advance
- Storage: Refrigerate leftovers up to 3-4 days. Reheat gently with added liquid if needed
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Italian Fusion
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 485
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
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