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.
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
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