Jamaican Rasta Pasta
A vibrant and flavorful pasta dish inspired by Jamaican cuisine, featuring colorful vegetables and a creamy sauce.
Equipment
- Large pot For boiling pasta.
- Large Skillet For cooking vegetables and sauce.
Ingredients
Main Ingredients
- 16 oz Penne pasta
- 2 tbsp Olive oil
- 3 Bell peppers, sliced Use a mix of colors for a vibrant dish
- 1 Yellow onion, diced
- 1 Scotch bonnet pepper, deseeded and diced Adjust for spice level
- 4 cloves Garlic, minced
- 4 sprigs Fresh thyme
- 1.5 tbsp Jamaican Jerk seasoning
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt Adjust to taste
- 0.5 tsp Black pepper Adjust to taste
- 15 oz Full fat coconut milk
- 1.25 cups Vegetable stock
- 0.5 cup Vegan parmesan cheese Optional
Instructions
- Bring a large pot of water to a boil. Once boiling, add the penne pasta and cook for half the time indicated on the package. Before draining, reserve 1 cup of the pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced onion, sliced bell peppers, and diced Scotch bonnet pepper. Stir and cook for 3-4 minutes until softened and slightly charred, stirring often to prevent burning.
- Add the thyme sprigs and minced garlic to the skillet. Stir and cook for an additional minute until fragrant.
- Sprinkle in the Jamaican Jerk seasoning, smoked paprika, salt, and black pepper. Mix well to combine.
- Pour in the coconut milk and vegetable stock, stirring to combine. Add the cooked pasta to the skillet, pushing it under the sauce to finish cooking. Reduce the heat to a simmer and let it cook for about 5-8 minutes until thickened.
- If using, stir in the vegan parmesan cheese until melted and well combined. Serve hot and enjoy your flavorful dish!
Notes
For a milder dish, you can reduce the amount of Scotch bonnet pepper or omit it entirely. No alcoholic drinks allowed, please substitute with a non-alcoholic option.