This Rasta Pasta is a creamy, spicy, and flavor-packed dish that combines jerk seasoning, colorful bell peppers, and tender pasta in a luscious coconut milk sauce. It’s the perfect blend of Caribbean and Italian influences, bringing you bold flavors with every bite. Whether you add chicken, shrimp, or keep it vegetarian, this dish is a guaranteed hit!
Why You’ll Love This Recipe
- Creamy & Flavorful – The coconut milk creates a rich and silky sauce infused with jerk seasoning.
- Quick & Easy – Ready in just 30 minutes, making it perfect for weeknights.
- Customizable – Add protein like shrimp, chicken, or tofu for a hearty meal.
- Authentic Caribbean Flair – Inspired by Jamaican flavors for a deliciously unique pasta dish.
Ingredients
- Pasta – Penne or fettuccine works best to hold the creamy sauce.
- Bell Peppers (Red, Yellow, Green) – Adds sweetness, crunch, and vibrant color.
- Onion & Garlic – For a deep, savory base.
- Jerk Seasoning – Brings smoky heat and bold Caribbean flavors.
- Coconut Milk – The key to a creamy, dairy-free sauce.
- Parmesan Cheese – For extra creaminess and a touch of umami (skip for dairy-free).
- Scallions & Thyme – Fresh herbs that enhance the island flavors.
- Butter or Olive Oil – For sautéing and adding richness.
- Protein of Choice (Chicken, Shrimp, or Tofu) – Optional but adds heartiness.
- Scotch Bonnet or Red Pepper Flakes – For an extra spicy kick.
- Lime Juice – A fresh, zesty finish.
Full ingredient measurements are in the recipe card below!
For an even more indulgent meal, pair your Rasta Pasta with Coconut Milk with a crispy appetizer like these Crab Rangoons, perfect for adding a crunchy and flavorful touch.
How to Make Rasta Pasta with Coconut Milk
Step 1: Cook the Pasta
Boil your pasta in salted water until al dente, then drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat butter or olive oil over medium heat. Add the onions, bell peppers, and garlic. Sauté until softened.
Step 3: Cook the Protein (If Using)
If adding chicken or shrimp, season with jerk seasoning and cook until fully done. Remove and set aside.
Step 4: Make the Creamy Sauce
Pour in the coconut milk, stir in jerk seasoning, and let it simmer for a few minutes to thicken. Add a bit of Parmesan (if using) and mix well.
Step 5: Combine Everything
Toss in the cooked pasta, scallions, and thyme. Stir until the pasta is fully coated in the creamy sauce. Add back your protein, if using.
Step 6: Serve & Enjoy!
Finish with a squeeze of lime juice and an extra sprinkle of jerk seasoning. Serve hot and enjoy your delicious Rasta Pasta!
Pro Tips for Making the Recipe
- Use full-fat coconut milk for the creamiest sauce.
- Adjust the spice level by adding more or less jerk seasoning and Scotch bonnet peppers.
- Don’t overcook the pasta—it should be al dente to soak up the sauce perfectly.
- For extra creaminess, stir in a little cream cheese or more Parmesan.
How to Serve
This pasta is rich and flavorful on its own, but here are some fun ways to serve it:
- With grilled jerk chicken – A classic combo for extra protein.
- Topped with fresh herbs – Cilantro or more scallions for freshness.
- With a side of plantains – Sweet fried plantains balance the spice beautifully.
- As a spicy vegetarian dish – Just leave out the meat for a delicious meat-free meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze Rasta Pasta without the cheese for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over low heat with a splash of coconut milk to keep it creamy.
FAQs
Can I make this vegan?
Yes! Just skip the Parmesan cheese and use tofu or extra veggies instead of meat.
What can I use instead of jerk seasoning?
If you don’t have jerk seasoning, mix paprika, garlic powder, onion powder, allspice, cayenne, thyme, and black pepper.
Can I use regular milk instead of coconut milk?
Coconut milk gives the dish its signature Caribbean flavor, but you can use heavy cream if you prefer.
Is Rasta Pasta supposed to be spicy?
Yes! Traditional Rasta Pasta has a spicy kick, but you can adjust the heat to your liking.
For a deliciously sweet treat, try this Strawberry Twinkie Dessert—a fun and easy no-bake recipe that’s perfect for any occasion!
This Rasta Pasta with Coconut Milk is creamy, spicy, and packed with Caribbean flavors—perfect for an easy and delicious dinner! Try it today and bring a taste of the islands to your kitchen.
Rasta Pasta with Coconut Milk
Equipment
- Large Skillet
- Pot for Boiling Pasta
- Knife & Cutting Board
Ingredients
Pasta
- 12 oz penne or fettuccine cooked al dente
Vegetables
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 3 cloves garlic minced
Sauce & Seasonings
- 1 tbsp jerk seasoning adjust to taste
- 1 can full-fat coconut milk 13.5 oz
- 1/2 cup Parmesan cheese optional, for extra creaminess
- 2 tbsp butter or olive oil for sautéing
- 1 scallions chopped
- 1 tsp thyme fresh or dried
- 1 Scotch bonnet pepper or red pepper flakes optional, for extra spice
- 1 lime juiced
Protein (Optional)
- 1 lb chicken, shrimp, or tofu optional, cooked separately
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a large skillet, heat butter or olive oil over medium heat. Add onions, bell peppers, and garlic. Sauté until softened.
- If using protein, season with jerk seasoning and cook in the skillet until fully done. Remove and set aside.
- Pour in coconut milk and stir in jerk seasoning. Simmer for a few minutes until slightly thickened.
- Add Parmesan cheese (if using) and mix well.
- Toss in the cooked pasta, scallions, and thyme. Stir until fully coated. Add back the protein if using.
- Finish with a squeeze of lime juice and extra jerk seasoning. Serve hot.