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Rasta Pasta Recipe

by Rebecca December 14, 2021

Prep Time: 10 min | Cook Time: 20 mins | Servings: 4

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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

Rasta Pasta Recipe

Rebecca Prep Time: 10 min | Cook Time: 20 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This is the best Rasta Pasta… General Recipes Rasta Pasta Recipe European Print This
Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 556 calories 29 fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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