5.0 from 9 votes
Easy Rasta Pasta Recipe [+Video]
The Jamaican Rasta Pasta Recipe is going to be your new favorite pasta meal if you are into Caribbean flavors and spicy food!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 471 kcal
Course:
Main Course
Cuisine:
Caribbean
Ingredients
- 1 onion
- 2 Pieces garlic cloves
- 3.5 Ounces bell pepper use red green yellow, aka Capsicum/Paprika
- 5.3 Ounces chicken boneless raw or cooked rotisserie leftover jerk chicken
- 4.6 Ounces fusilli pasta
- 1-2 Tablespoon olive oil
- 1 Tablespoon jerk seasoning
- 6.8 Fluid Ounces coconut milk
Instructions
- Start by preparing your produce first and cutting (or shredding) your chicken into strips. Quarter your onion and cut into slices, chop your garlic, cut your bell pepper into bite-size strips. If you use boneless raw chicken cut into bite-sized strips, if you use rotisserie leftover jerk chicken, then shredded the meat into smaller bite-sized pieces.
- Cook your Pasta according to packet instructions firm.
- While the pasta is cooking prepare the sauce.
- For the sauce, heat up a skillet saucepan and add the olive oil and onion. Stir fry the onion translucent and continue to add in the chopped garlic and chicken. Let the chicken simmer for 2-3 minutes on both sides.
- Next add the Jerk seasoning and stir fry the whole content for a minute and then add the cut Bell Pepper and stir fry for a minute as well.
- Then pour in the coconut milk and mix the whole content. Let cook for 5 minutes so that the sauce reduces a bit and gets in shape. Season with salt if needed.
- Mix the cooked pasta int the rasta pasta sauce and serve hot.
Cup of Yum
Notes
- Pick raw boneless chicken or even better rotisserie leftover jerk chicken for even more flavor!
- Fussili pasta is the best choice for pasta but you can also use another pasta variety. You are not limited.
- Try to use red, yellow and green bell peppers for the best rasta pasta flavor result. In case of use whatever you have, just avoid using only green bell pepper as the sauce will taste a bit bitter. the red and yellow bell pepper not only bring color but add some sweetness to the dish.
- Prepare the sauce while the pasta is cooking on the side. You will save time that way.
Nutrition Information
Serving
364g
Calories
471kcal
(24%)
Carbohydrates
63g
(21%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
48mg
(16%)
Sodium
161mg
(7%)
Potassium
686mg
(20%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
2740IU
(55%)
Vitamin C
69.3mg
(77%)
Calcium
87mg
(9%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 471
% Daily Value*
| Serving | 364g | |
| Calories | 471kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 161mg | 7% |
| Potassium | 686mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2740IU | 55% |
| Vitamin C | 69.3mg | 77% |
| Calcium | 87mg | 9% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.