Jamaican Rasta Pasta Recipe

Introduction

Jamaican Rasta Pasta is a vibrant, flavorful dish that combines creamy cheese sauce with spicy jerk seasoning and colorful bell peppers. This fusion of Caribbean spices and classic pasta is perfect for those who love a little heat with their comfort food.

Ingredients

• 1 box of penne pasta
• 1/2 each of red, yellow, and green bell peppers, diced
• 1 tsp of minced garlic
• 4 cups of water
• 1 tbsp of salt
• 1 tbsp of olive oil
• 2 tbsp of butter
• 1 tbsp of all-purpose flour
• 2 1/2 cups of heavy whipping cream
• 1 cup of Mexican-style four cheese
• 1/2 cup of mozzarella cheese
• 2 tbsp of wet jerk seasoning (such as Walkerwood)
• 1 tsp of jerk seasoning (dry seasoning)
• 1 tsp of seasoning salt
• Salt and pepper (to taste)

Instructions

1. Step 1: Bring four cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water.
2. Step 2: Once the water is boiling, add the penne pasta and cook according to the instructions on the box. Drain the pasta and set aside, using the same pot for the sauce.
3. Step 3: In a medium pan, heat some olive oil over medium heat. Add the minced garlic and diced bell peppers. Sauté for a few minutes until the peppers are tender but still vibrant. Set aside.
4. Step 4: To prepare the roux sauce, add 2 tablespoons of butter and 1 tablespoon of all-purpose flour to the large pot. Cook over low to medium heat, stirring constantly.
5. Step 5: Slowly whisk in 2 1/2 cups of heavy whipping cream, bringing it to a gentle boil. Continue whisking and cook for about 5 minutes until the sauce thickens.
6. Step 6: Stir in the sautéed garlic and bell peppers, 1 cup of Mexican-style four cheese, 1/2 cup of mozzarella cheese, 2 tablespoons of wet jerk seasoning, 1 teaspoon of dry jerk seasoning, 1 teaspoon of seasoning salt, and salt and pepper to taste. Mix well until everything is combined and the cheese melts.
7. Step 7: Add the cooked pasta to the sauce and toss gently until the pasta is evenly coated. Serve immediately and enjoy your vibrant Jamaican Rasta Pasta!

Tips & Variations

• For a vegetarian twist, use vegetable broth instead of water to add more flavor while cooking the pasta.
• Adjust the amount of jerk seasoning to suit your heat preference; add more for extra spice or less for a milder dish.
• Swap penne for fettuccine or rigatoni for a different pasta texture.
• Add cooked chicken or shrimp for a protein boost and a heartier meal.

Storage

Store leftover Jamaican Rasta Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk if the sauce has thickened too much. Avoid microwaving for better texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can try using plant-based cream and vegan cheeses, but the classic flavor depends on dairy. Also, check that your jerk seasoning is free from animal products.

What can I use if I don’t have wet jerk seasoning?

You can substitute wet jerk seasoning with a mixture of dry jerk seasoning and a bit of oil or marinade paste to mimic the moisture and flavor.

Jamaican Rasta Pasta Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

Jamaican Rasta Pasta is a vibrant and flavorful dish combining creamy pasta with the bold, spicy flavors of traditional Jamaican jerk seasoning and colorful bell peppers. This recipe features penne pasta in a rich, cheesy cream sauce infused with garlic and a blend of wet and dry jerk spices, creating a uniquely delicious Caribbean-inspired comfort food.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Pasta

• 1 box of penne pasta
• 4 cups of water
• 1 tbsp of salt (for boiling water)
• 1 tbsp of olive oil (for boiling pasta)

Vegetables and Aromatics

• 1/2 each of red, yellow, and green bell peppers, diced
• 1 tsp of minced garlic

Sauce

• 1 tbsp of olive oil (for sautéing)
• 2 tbsp of butter
• 1 tbsp of all-purpose flour
• 2 1/2 cups of heavy whipping cream
• 1 cup of Mexican-style four cheese
• 1/2 cup of mozzarella cheese

Seasonings

• 2 tbsp of wet jerk seasoning (such as Walkerwood)
• 1 tsp of jerk seasoning (dry)
• 1 tsp of seasoning salt
• Salt and pepper to taste

Instructions

1. Boil Pasta: Bring four cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water to enhance flavor and prevent sticking. Once boiling, add the penne pasta and cook according to package instructions until al dente. Drain and set aside, keeping the same pot for the sauce preparation.
2. Sauté Vegetables and Garlic: In a medium pan, heat a bit of olive oil. Add minced garlic and diced red, yellow, and green bell peppers. Sauté until the peppers soften slightly but retain some crunch, about 3-5 minutes. Remove from heat and set aside.
3. Prepare Roux Sauce: In the large pot used for boiling pasta, melt 2 tablespoons of butter over low to medium heat. Stir in 1 tablespoon of all-purpose flour to form a roux. Gradually pour in 2 1/2 cups of heavy whipping cream while whisking continuously to avoid lumps. Bring the mixture to a gentle boil and cook for about 5 minutes until it thickens to a creamy sauce consistency.
4. Add Cheese and Seasonings: Stir the sautéed garlic and bell peppers into the cream sauce. Add 1 cup of Mexican-style four cheese and 1/2 cup of mozzarella cheese. Mix well until the cheese melts completely. Incorporate 2 tablespoons of wet jerk seasoning, 1 teaspoon of dry jerk seasoning, 1 teaspoon of seasoning salt, and salt and pepper to taste. Stir thoroughly to combine all flavors evenly.
5. Combine Pasta and Sauce: Add the cooked penne pasta to the sauce in the pot. Gently toss or stir to ensure all pasta pieces are coated with the flavorful creamy jerk sauce. Heat through if necessary, then serve immediately for the best taste and texture.

Notes

• You can adjust the level of spiciness by varying the amount of wet and dry jerk seasoning.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
• Use fresh jerk seasoning if available for the most authentic taste.
• This pasta pairs well with a simple green salad or steamed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Jamaican Rasta Pasta, jerk seasoning pasta, Caribbean pasta recipe, creamy jerk pasta, penne pasta with peppers, spicy Jamaican pasta