Rasta Pasta with Coconut Milk
A creamy, spicy, and flavor-packed dish that combines jerk seasoning, colorful bell peppers, and tender pasta in a luscious coconut milk sauce.
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.
Notes
Use full-fat coconut milk for the creamiest sauce. Adjust spice levels with Scotch bonnet or red pepper flakes. Keep pasta al dente for best texture.