One of my favorite dishes has to be pasta, and Rasta Pasta is right at the top of the list.

What I love most about this vibrant dish is its creamy, flavorful sauce and colorful bell peppers that make every bite a burst of Caribbean goodness.

While I usually enjoy Rasta Pasta as a vegetarian dish, I like pairing it with side dishes like stew oxtail, BBQ chicken, or jerk chicken to add a hearty twist.

It’s the perfect balance of comfort and island flavors, and today, I’m excited to share a simple yet delicious recipe along with answers to common questions about Rasta Pasta.

What is the History of Rasta Pasta?

Rasta Pasta is a Caribbean-inspired dish that brings together Italian and Jamaican culinary traditions.

Its origins trace back to a chef who created the dish to honor Jamaican Rastafarian culture. The term “Rasta” refers to Rastafarianism, a spiritual movement that celebrates natural living and is closely associated with Jamaica.

The dish’s signature feature is its vibrant colors—red, green, and yellow bell peppers—representing the colors of the Rastafarian flag.

Traditional Rasta Pasta is often vegetarian, as Rastafarians avoid meat, but over time, versions with jerk chicken, shrimp, or other proteins have become popular.

My Rasta Pasta Recipe

Ingredients

1 box of penne pasta (1 lb)
1 cup coconut milk
1/2 cup heavy cream (or evaporated milk as a substitute)
1 red bell pepper
1 green sweet pepper
1 yellow bell pepper
2 tsp Grace jerk seasoning
1 cup sharp cheddar cheese or grated mozzarella
1 stalk scallion (green onion)
1 stalk of celery
2 pimento peppers
2 cloves of garlic
1 hot pepper (optional for spice)
1/4 tsp black pepper
1 tsp olive oil (or any cooking oil)

Instructions

Boil penne pasta until al dente. Be careful not to overcook it. Drain and set aside, reserving about 1/2 cup of pasta water.

Finely chop the scallion, celery, pimento peppers, garlic, and hot pepper. Thinly slice the red, green, and yellow bell peppers into 1-inch strips.

Heat the oil in a large sauté pan or iron pot over medium heat. Add the chopped scallion, celery, garlic, pimentos, hot pepper (if using), jerk seasoning, and black pepper.

Sauté until fragrant. Stir in the coconut milk and heavy cream. Let it come to a gentle boil. Add 1/4 to 1/2 cup of pasta water to thin the sauce slightly, if needed.

Next, add the sliced bell peppers to the sauce and cover the pan for about 2 minutes to soften them slightly while retaining their crunch.

Add the cooked pasta to the sauce, stirring well to coat all the pasta with the creamy jerk-flavored sauce.

Stir in the cheddar or mozzarella cheese until it melts into the sauce, creating a creamy texture.

Simmer and Serve: Let the pasta simmer for about a minute, then serve hot.

What to Eat with Rasta Pasta?

Stew Oxtail: The rich, savory flavors of oxtail stew complement the creamy, spicy pasta.

BBQ Chicken: The smoky sweetness of BBQ chicken adds a delicious contrast to the pasta.

Jerk Chicken: The bold, spicy jerk seasoning enhances the Caribbean flair of Rasta Pasta.

Grilled Vegetables: If you’re keeping it vegetarian, pair it with charred or roasted vegetables for a complete meal.

Substitutes for Rasta Pasta Ingredients

If you don’t have certain ingredients on hand, here are some simple substitutions:

Heavy Cream: Use evaporated milk or full-fat milk for a lighter option.

Coconut Milk: Swap with almond milk or soy milk for a dairy-free alternative, though the flavor may differ.

Jerk Seasoning: If you don’t have jerk seasoning, you can make a quick mix using allspice, thyme, garlic powder, paprika, and cayenne pepper.

Pimento Peppers: Use a small amount of sweet red chili or leave them out if unavailable.

How to Store Rasta Pasta

Refrigeration: Place the pasta in an airtight container and refrigerate for up to 3 days.
Freezing: While it’s best enjoyed fresh, you can freeze Rasta Pasta for up to 1 month. Allow it to cool completely before transferring it to a freezer-safe container.
Reheating: Reheat in a skillet over medium-low heat. Add a splash of milk, coconut milk, or water to loosen the sauce as it warms.

FAQs

1. Can I make Rasta Pasta vegan?

Yes! Use coconut cream instead of heavy cream, dairy-free cheese, and vegan-friendly jerk seasoning to make a vegan version of Rasta Pasta.

2. Can I use a different type of pasta?

Absolutely! While penne are traditional, you can use fusilli, rigatoni, or even spaghetti if that’s what you have.

3. How do I make Rasta Pasta spicier?

Add more hot pepper, jerk seasoning, or even a dash of cayenne pepper to increase the heat.

4. Can I make Rasta Pasta gluten-free?

Yes, just substitute the regular pasta with your favorite gluten-free pasta.

5. How do I prevent the sauce from getting too thick?

If your sauce gets too thick, simply add a splash of pasta water, milk, or coconut milk to loosen it to your desired consistency.

Rasta Pasta is a delightful blend of creamy pasta and Caribbean spice that’s both comforting and vibrant.

Now that you have the recipe and tips to make it your own, why not give Rasta Pasta a try? Let me know in the comments how you enjoyed it or if you have any creative twists of your own.

Happy cooking!

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