What are the ingredients in Rasta pasta?

The main ingredients in this rasta pasta recipe include penne pasta, bell peppers (red, yellow, green), jerk-seasoned chicken, coconut milk, heavy cream, garlic, onion, and a blend of cheddar and parmesan cheese. Both dry and wet jerk seasonings are key for authentic Caribbean flavor.

Do you put coconut milk in Rasta pasta?

Yes, coconut milk is a must in traditional rasta pasta recipes. It brings a hint of tropical sweetness and helps mellow out the heat from the jerk seasoning while creating a creamy, rich sauce.

Is Rasta pasta a real thing?

Absolutely. Rasta pasta is a popular fusion dish combining Jamaican spices and Italian pasta elements. It’s rooted in Caribbean cuisine and often served in Jamaican restaurants, especially in NYC. It’s known for its colorful peppers, creamy sauce, and bold jerk flavors.

Can I use heavy whipping cream for Rasta pasta?

Yes, heavy whipping cream works perfectly in rasta pasta recipes. It adds a luxurious texture and balances the spice. Many recipes use a combination of coconut milk and heavy cream for the best consistency.

Rasta Pasta Recipe – 1 Spicy, Creamy Dinner You’ll Crave

Description

This creamy, spicy rasta pasta recipe features jerk-seasoned chicken, vibrant bell peppers, coconut milk, and a rich blend of cheddar and parmesan cheese. Ready in just 30 minutes, it’s a Caribbean-inspired comfort dish perfect for weeknight dinners.

Ingredients

Scale

2 chicken breasts (small/medium, sliced)
1 tbsp dry jerk seasoning
1/2 tbsp wet jerk seasoning
1/2 tsp paprika
1 tbsp olive oil
8 oz penne pasta
1 tbsp olive oil (for veggies)
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Salt and pepper, to taste
2 cloves garlic, minced
1 1/4 cup heavy cream
1/2 cup coconut milk
1/2 cup parmesan cheese, grated
1/2 cup cheddar cheese, shredded
1 tbsp wet hot jerk seasoning (optional for extra heat)

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Instructions

Slice chicken breast and season with dry jerk seasoning, wet jerk seasoning, and paprika.
Heat olive oil in a skillet, cook chicken until golden and cooked through (about 7 minutes). Set aside.
Boil penne pasta until al dente.
In the same skillet, sauté onion and bell peppers in olive oil until tender. Season with salt and pepper.
Add garlic, stir for 30 seconds.
Add coconut milk, heavy cream, and wet jerk seasoning to skillet. Simmer until sauce thickens (about 7 minutes).
Remove skillet from heat and stir in parmesan and cheddar cheese until smooth.
Toss cooked pasta and chicken into the sauce, mix well.
Serve hot with optional garnish of extra cheese.

Notes

For less heat, reduce jerk seasoning or skip the hot jerk paste. Coconut milk can be substituted with more cream for a richer sauce.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 693
Sugar: 6g
Sodium: 430mg
Fat: 42g
Saturated Fat: 23g
Unsaturated Fat: 15g
Trans Fat: 0
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 143mg