Rasta Pasta Recipe

Rasta Pasta Recipe: Creamy Caribbean Pasta

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Welcome to a sunshine-filled plate with this Rasta Pasta Recipe. This vibrant, Caribbean-inspired pasta brings together bold jerk seasonings, creamy coconut sauce, and colorful peppers for a comforting weeknight dinner. Whether you’re a kitchen beginner or a seasoned home cook, this approachable Rasta Pasta Recipe guides you through simple steps to channel island flavors into a quick, satisfying meal that clings to every strand of pasta.

Why You’ll Love This Rasta Pasta Recipe

  • Quick and easy to prepare, ideal for busy weeknights.
  • Vibrant colors and a creamy, tropical sauce people adore.
  • Uses pantry staples plus a few fresh vegetables for bright flavor.
  • One-pan-friendly option that’s easy to scale for a crowd.

A Little Background

Rasta pasta is a playful fusion that echoes Caribbean comfort food, marrying pasta with a luscious coconut-curry sauce and peppers reminiscent of the Rastafari color palette—green, gold, and red. The dish commonly features a protein like chicken, cooked with warm spices and finished in a creamy coconut base. It’s a versatile, family-friendly favorite that welcomes tweaks for heat, protein choice, or vegetarian adaptations, making it a staple for home cooks seeking bold flavors without fuss.

Key Ingredients for perfect Rasta Pasta Recipe

  • Pasta (shape of your choice): cooked to al dente so it holds up to the creamy sauce.
  • Chicken thighs (or chickpeas for a vegetarian version): seasoned with jerk spices for depth and heat.
  • Bell peppers (red, yellow, green): sliced for bright color and sweet crunch.
  • Onion & garlic: aromatics that form the savory base of the sauce.
  • Coconut milk combined with jerk seasoning and curry powder: creates the creamy, tropical sauce with a gentle kick.

Step-by-Step Instructions to make Rasta Pasta Recipe

  1. Cook the pasta in salted boiling water until al dente, then drain, reserving a splash of the cooking water.
  2. Sauté seasoned chicken thighs (or chickpeas) in a skillet until browned and cooked through; add chopped onion and minced garlic, then stir in sliced peppers and sauté until tender-crisp.
  3. Stir in the coconut milk with jerking spices and curry powder; simmer briefly to let the flavors meld and the sauce thicken slightly.
  4. Add the cooked pasta to the skillet, tossing to coat. If needed, loosen with a small amount of reserved pasta water. Finish with a squeeze of lime and optional spinach until wilted. Adjust salt and heat to taste.

Pro Tips & Variations

  • Control the heat: add more jerk seasoning for a spicier kick or swap in mild paprika for a gentler flavor.
  • Protein swaps: use shrimp, firm tofu, or tempeh for non-chicken variations.
  • Make it dairy-free: stick to coconut milk and skip any cream-based additions.
  • Make-ahead note: refrigerate leftovers for up to 3 days; reheat gently with a splash of coconut milk or water.

Serving Suggestions

Pair this colorful dish with crusty garlic bread or flatbread and a light side salad. A tropical fruit salsa or fresh lime wedges brighten the finish, while a cold glass of sparkling water or a fruity white wine complements the creamy, spicy sauce.

Rasta Pasta Recipe

Rasta Pasta Recipe

A vibrant fusion of Caribbean flavors meets comforting pasta in this Rasta Pasta Recipe. Creamy coconut sauce, jerk-seasoned protein, and colorful peppers come together in a quick, crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pasta
Cuisine Caribbean
Servings 4 servings
Calories 550 kcal

Equipment

  • Large skillet
  • Colander

Ingredients
  

Pasta (penne or your choice)

  • 1 lb Chicken thighs boneless, skinless
  • Jerk seasoning to taste
  • 1 Green bell pepper sliced
  • 1 Red bell pepper sliced
  • 1 Onion sliced
  • 2 cloves Garlic
  • 1 can Coconut milk full-fat
  • 1 tsp Curry powder
  • Salt & pepper
  • 2 tbsp Olive oil
  • Lime (optional) for a bright finish

Instructions
 

  • Boil the pasta in salted water until al dente, then drain and set aside.
  • Toss the chicken with jerk seasoning, then sauté in a large skillet with a splash of oil until browned and cooked through.
  • Add onion, garlic, and bell peppers; cook until just tender.
  • Stir in coconut milk and curry powder; simmer to create a creamy sauce, seasoning with salt and pepper.
  • Combine the pasta with the sauce, toss to coat, and finish with a squeeze of lime if desired.

Notes

Notes about substitutions and flavor balance can be added here as separate paragraphs.
Note: Swap chicken for shrimp, tofu, or chickpeas for a vegetarian option.
For milder heat, reduce jerk seasoning or use a milder curry powder.

Nutrition

Calories: 550kcalCarbohydrates: 70gProtein: 28gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 900IUVitamin C: 60mgCalcium: 60mgIron: 3.5mg
Keyword Coconut, Creamy sauce, Jerk
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