5 from 219 votes
Rasta Pasta
Rasta Pasta features penne rigate cooked al dente and tossed in a creamy sauce made with coconut cream, jerk seasoning, and sautéed tricolor bell peppers and green onions. The dish balances the warmth of jerk spices with the smoothness of coconut cream, enhanced by vegan parmesan, creating a rich yet vibrant sauce. The tender pasta coated in the flavorful sauce and crisp-tender peppers offers a pleasing texture. This pasta pairs well served hot with fresh herbs, fitting well as a comforting main or side dish.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
229 kcal
Course:
Dinner
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 229
% 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.