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Creamy Rasta Pasta with Caribbean jerk chicken and colorful bell peppers

Creamy Rasta Pasta Recipe

A vibrant and comforting pasta dish that's creamy, slightly spicy, and packed with flavor, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Italian
Calories: 600

Ingredients
  

Main Ingredients
  • 8 oz penne pasta Can substitute with rotini or bowties.
  • 1 bell pepper (red, yellow, and green) Sliced thin.
  • 1 onion Sliced thin.
  • 1 cup heavy cream Can substitute with coconut milk for a dairy-free option.
  • 1 cup parmesan cheese Grated; avoid pre-shredded for best texture.
  • 1 tbsp jerk style seasoning Adjust according to spice preference.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp lime juice For brightness.
  • 1 tbsp honey or brown sugar To balance spice.
Protein Options
  • 1 lb chicken or shrimp Cooked before adding to the dish.
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Instructions
 

Preparation
  1. Boil pasta in well-salted water until al dente. Drain and reserve half a cup of pasta water.
  2. Slice bell peppers and onion thin for quick cooking.
Cooking
  1. If using protein (chicken or shrimp), cook it first with jerk seasoning and garlic; set aside once done.
  2. In the same pan, sauté sliced peppers and onions with a bit of oil or butter; season lightly.
  3. Add cream, followed by parmesan cheese; stir until smooth and glossy.
  4. Incorporate cooked pasta and protein into the sauce, then add lime juice and honey. Adjust seasoning to taste.
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Notes

This recipe is very flexible—feel free to incorporate extra veggies or adjust the spice level. Reheats well, add liquid to maintain creaminess.