Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4
Dress up your pasta and give it a Jamaican spin with this easy Rasta Pasta recipe. Incredibly easy and fast to whip up. I’m pretty sure you’ll love the creamy coconut milk flare with loads of spicy jerk seasoning of this flavorful dish!
Ingredients
RASTA PASTA:
2 tbsp olive oil or vegetable oil
1 small onion chopped
1 green bell pepper sliced (or use jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
1 red bell pepper sliced
1 orange bell pepper sliced
3 cloves garlic chopped
1 tbsp Jamaican jerk seasoning
14 oz. fire-roasted tomatoes OPTIONAL: you can use canned – diced tomatoes as they work great, too, canned or fresh
1 c. coconut milk (or use heavy cream is an alternative, yet won’t bring that coconut flavour)
1 c. of grated fresh Parmesan cheese or more as needed
8 oz. fettuccine pasta
SHRIMP (optional):
1 lb shrimp peeled and deveined
1 tbsp olive oil
1 tbsp Jamaican jerk seasoning
FOR GARNISH: Fresh chopped parsley spicy chilli flakes, extra grated Parmesan cheese
How to make Rasta Pasta
RASTA PASTA:
Step 1: In a large pan, heat 2 tbsp olive oil. Once hot, add the onion and peppers and cook for approximately 5 minutes until soft. Add the garlic along with a tbsp Jamaican Jerk seasoning and continue to cook for a minute more, stirring. Stir in the tomatoes and cook for another 5 minutes.
Step 2: Pour in the coconut milk and simmer for about 5 minutes until thickened. You can swirl in a couple of tbsp water or chicken stock if the mixture gets too thick.
Step 3: Add in the Parmesan and stir, then remove from heat.
Step 4: Following the package directions, cook the fettuccine noodles while the Rasta Pasta is simmering. Drain when done and toss with the sauce.
SHRIMP:
Step 4: With a tbsp of each olive oil and Jamaican jerk seasoning, toss the shrimp.
Step 5: On medium heat, heat a separate pan. Add the shrimp and cook for about 2 to 3 minutes on each side until pink and cooked through.
Step 6: Over the pasta, serve the shrimp garnished with some fresh chopped parsley, spicy chilli flakes, and extra grated Parmesan cheese. Enjoy!
NOTE:
If desired, you can simply tuck the shrimp into the sauce with the tomatoes. Simmer with the sauce until cooked through.
Nutrition Facts:
Calories: 706kcal | Carbohydrates: 58g | Protein: 44g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 350mg | Sodium: 1524mg | Potassium: 681mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3786IU | Vitamin C: 110mg | Calcium: 547mg | Iron: 7mg
Ingredients
- RASTA PASTA:
- 2 tbsp olive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (or use jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 3 cloves garlic chopped
- 1 tbsp Jamaican jerk seasoning
- 14 oz. fire-roasted tomatoes OPTIONAL: you can use canned – diced tomatoes as they work great, too, canned or fresh
- 1 c. coconut milk (or use heavy cream is an alternative, yet won’t bring that coconut flavour)
- 1 c. of grated fresh Parmesan cheese or more as needed
- 8 oz. fettuccine pasta
- SHRIMP (optional):
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tbsp Jamaican jerk seasoning
- FOR GARNISH: Fresh chopped parsley spicy chilli flakes, extra grated Parmesan cheese
Instructions
RASTA PASTA:
Step 1: In a large pan, heat 2 tbsp olive oil. Once hot, add the onion and peppers and cook for approximately 5 minutes until soft. Add the garlic along with a tbsp Jamaican Jerk seasoning and continue to cook for a minute more, stirring. Stir in the tomatoes and cook for another 5 minutes.
Step 2: Pour in the coconut milk and simmer for about 5 minutes until thickened. You can swirl in a couple of tbsp water or chicken stock if the mixture gets too thick.
Step 3: Add in the Parmesan and stir, then remove from heat.
Step 4: Following the package directions, cook the fettuccine noodles while the Rasta Pasta is simmering. Drain when done and toss with the sauce.
SHRIMP:
Step 4: With a tbsp of each olive oil and Jamaican jerk seasoning, toss the shrimp.
Step 5: On medium heat, heat a separate pan. Add the shrimp and cook for about 2 to 3 minutes on each side until pink and cooked through.
Step 6: Over the pasta, serve the shrimp garnished with some fresh chopped parsley, spicy chilli flakes, and extra grated Parmesan cheese. Enjoy!
Notes
If desired, you can simply tuck the shrimp into the sauce with the tomatoes. Simmer with the sauce until cooked through.
