Rasta Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
229 kcal
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Course
Dinner
Rasta Pasta
Description
Rasta Pasta combines penne rigate with a sauce rich in coconut cream and Jamaican jerk seasoning, imparting a subtle heat and aromatic complexity. The sautéed bell peppers contribute sweetness and slight crunch, while green onions and garlic add depth and freshness. The use of vegan parmesan (or any hard cheese alternative) rounds out the sauce by bringing a savory, slightly nutty flavor. Cooking the pasta al dente before melding it in the sauce preserves its texture and prevents mushiness.
The pasta absorbs the creamy, spicy sauce, resulting in a harmonious blend of flavors and textures. The balanced use of vegetable stock helps loosen the sauce to a spoonable consistency. Generous seasoning of jerk spice ensures a distinct but not overpowering warmth. Fresh herbs on top finish the dish with brightness and a hint of herbal aroma.
Serve Rasta Pasta hot as a filling vegetarian entree or alongside grilled proteins. The distinctive combination of coconut cream and jerk seasoning offers a twist on traditional pasta dishes, making it a satisfying option when a creamy, colorful sauce is desired.
For best texture, cook pasta until just al dente since it will finish cooking with the sauce. Choosing mild jerk seasoning versions helps control spiciness if preferred. Adjust sauce thickness by adding pasta water as needed during final cooking.
Ingredients
- 1 lb pasta penne rigate
- 1 tablespoon vegetable oil
- ⅓ cup green onions
- 2 cloves garlic (minced)
- 3 bell pepper large, tricolor (mix of red, yellow, green
- 2 tablespoon jerk seasoning
- ½ cup coconut cream substitute heavy cream for vegetarian version
- ¼ cup vegetable stock
- ⅓ cup vegan parmesan cheese substitute any other hard cheese
Instructions
- Bring a large pot of salted water to boil, and cook the pasta according to the package instructions. Reserve half a cup of the pasta water, then drain the pasta while it's al dente and set aside.
- While the pasta is cooking, heat oil in a medium skillet. Once the oil is hot, add chopped green onions and minced garlic. Sauté for about 30 seconds until fragrant.
- Turn down the heat to low-medium, add chopped bell peppers, and sauté for about five to seven minutes until they're cooked through.
- Add Jamaican jerk seasoning and heavy cream (or coconut cream). Stir until just combined. Add vegetable stock and cook for about 3 minutes.
- Add the parmesan cheese, followed immediately by the cooked pasta. Allow the pasta to cook more with the sauce for about 3 minutes. Add a little pasta water to adjust the sauce to your desired consistency.
- Garnish with fresh herbs and more cheese, and serve hot!
Notes
- Cook pasta al dente to prevent overcooking when finishing in the sauce.
- Use mild jerk seasoning if you prefer less heat or check homemade versions for flavor control.
- Adding reserved pasta water helps adjust the sauce to your preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 802mg | 33% |
| Potassium | 737mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4651IU | 93% |
| Vitamin C | 125mg | 139% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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