Caribbean Rasta Pasta
Creamy, jerk-spiced pasta tossed with rainbow peppers and parmesan — a vibrant Caribbean-Italian fusion ready in 30 minutes.
Prep
10 min
Cook
20 min
Total
30 min
Makes
4 servings
Why you'll love this recipe
Rasta pasta is the perfect weeknight fusion: the bold, warming spice of Jamaican jerk meets a silky parmesan cream sauce and three colors of bell pepper. It comes together in 30 minutes and looks as vibrant as it tastes.
Caribbean Rasta Pasta
30 min · 4 servings
Ingredients
Servings
4 servings
- 12 oz penne pasta
- 2 tablespoons jerk seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 ½ cups heavy cream
- 1 cup grated parmesan
- 2 tablespoons butter
Instructions
- Boil the pasta. Cook penne in salted water until al dente, then drain and reserve 1/2 cup pasta water.
- Sauté the peppers. Melt butter and cook the sliced peppers with jerk seasoning until just tender.
- Build the sauce. Pour in cream, simmer, then stir in parmesan until smooth and glossy.
- Toss. Add the pasta, loosen with reserved pasta water as needed, and serve hot.
Nutrition (per serving)
520
Calories
18g
Protein
58g
Carbs
24g
Fat
Frequently asked questions
- Is rasta pasta spicy?
- It has a warm jerk kick, but the cream sauce mellows it. Adjust the jerk seasoning up or down to taste.
- Can I add protein?
- Yes — jerk chicken, shrimp, or salmon are all classic additions. Cook separately and toss in at the end.
