Description
This Jamaican-Style Creamy Rasta Pasta offers a vibrant taste of the Caribbean, blending tender pasta with a rich, savory, and subtly spicy sauce. Packed with colorful bell peppers and your choice of protein, it’s a comforting and flavorful dish perfect for any occasion. This Jamaican-Style Creamy Rasta Pasta delivers big, bold flavors that make it truly special and is guaranteed to become a new family favorite.
Ingredients
- 1 pound (450g) penne pasta
- Salt, for pasta water
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast or shrimp, cut into bite-sized pieces (optional)
- 2 tablespoons Jamaican jerk seasoning
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, cored and thinly sliced
- 1 yellow bell pepper, cored and thinly sliced
- 1 green bell pepper, cored and thinly sliced
- 1/2 Scotch bonnet pepper, minced (optional, seeds removed for less heat)
- 1/2 cup vegetable broth or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Prepare the protein (if using): While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season your chicken or shrimp with 1 tablespoon of jerk seasoning. Add the protein to the hot pan and cook until browned and cooked through, about 5-7 minutes for chicken or 3-4 minutes for shrimp. Remove the cooked protein from the pan and set aside.
- Sauté the aromatics and vegetables: Add the remaining 1 tablespoon of olive oil to the same pan. Reduce the heat to medium. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic, sliced bell peppers, and minced Scotch bonnet (if using), and cook for another 5-7 minutes, until the peppers are tender-crisp.
- Build the sauce: Stir in the remaining 1 tablespoon of jerk seasoning into the vegetables and cook for 1 minute until fragrant. Pour in the vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes, allowing it to slightly thicken.
- Combine and finish: Add the cooked and drained pasta, cooked protein (if using), and grated Parmesan cheese to the skillet with the sauce. Toss everything together, ensuring the pasta is well coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
- Serve: Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley before serving hot.
Notes
- For a vegetarian version, simply omit the chicken or shrimp, or substitute with plant-based protein or extra vegetables.
- Adjust the amount of Scotch bonnet pepper to control the spice level; removing the seeds significantly reduces the heat.
- If you don’t have penne, other sturdy pasta shapes like rotini, rigatoni, or ziti will also work well.
Nutrition
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