Prep Time: 10 min | Cook Time: 20 mins | Servings: 4
This is the best Rasta Pasta with creamy coconut milk and loads of spicy jerk seasoning with huge flavour! Italian meets Jamaican. I never thought it’s possible, but this Rasta Pasta is the best thing ever!
Ingredients
1 small onion chopped
2 tbsp olive oil or vegetable oil
1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
1 orange bell pepper sliced
1 red bell pepper sliced
3 cloves garlic chopped
14 oz. fire-roasted tomatoes OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh
1 c. of grated fresh Parmesan cheese or more as needed
1 c. coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavour
1 tbsp Jamaican jerk seasoning
8 oz. fettuccine pasta
Salt and pepper to taste
How to make Rasta Pasta
Step 1: In a large pan, heat 2 tbsp olive oil. Once the oil is hot, add the onion and peppers to the pan and cook for about 5 minutes until softened.
Step 2: Add the garlic to the pan followed by a tbsp Jamaican jerk seasoning, salt, and pepper. Continue to cook for additional minutes, stirring.
Step 3: To the pan, add the tomatoes, stir, and cook further to cook the tomatoes down. This takes another 5 minutes.
Step 4: Pour the coconut milk into the pan and simmer for about 5 minutes until the mixture has thickened. You can add a couple of tbsp water or chicken stock to the pan if the mixture gets too thick.
Step 5: Then, add the Parmesan cheese to the pan. Stir well, then take the pan off the heat.
Step 6: In the meantime, cook the fettuccine following the package directions. Drain when done and add the fettuccine to the sauce. Toss to coat. Enjoy!
Nutrition Facts:
Calories: 556kcal | Carbohydrates: 57g | Protein: 20g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 610mg | Potassium: 551mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3194IU | Vitamin C: 105mg | Calcium: 380mg | Iron: 5mg
Ingredients
- 1 small onion chopped
- 2 tbsp olive oil or vegetable oil
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 orange bell pepper sliced
- 1 red bell pepper sliced
- 3 cloves garlic chopped
- 14 oz. fire-roasted tomatoes OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh
- 1 c. of grated fresh Parmesan cheese or more as needed
- 1 c. coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavour
- 1 tbsp Jamaican jerk seasoning
- 8 oz. fettuccine pasta
- Salt and pepper to taste
Instructions
Step 1: In a large pan, heat 2 tbsp olive oil. Once the oil is hot, add the onion and peppers to the pan and cook for about 5 minutes until softened.
Step 2: Add the garlic to the pan followed by a tbsp Jamaican jerk seasoning, salt, and pepper. Continue to cook for additional minutes, stirring.
Step 3: To the pan, add the tomatoes, stir, and cook further to cook the tomatoes down. This takes another 5 minutes.
Step 4: Pour the coconut milk into the pan and simmer for about 5 minutes until the mixture has thickened. You can add a couple of tbsp water or chicken stock to the pan if the mixture gets too thick.
Step 5: Then, add the Parmesan cheese to the pan. Stir well, then take the pan off the heat.
Step 6: In the meantime, cook the fettuccine following the package directions. Drain when done and add the fettuccine to the sauce. Toss to coat. Enjoy!
