Rasta Pasta
Rasta pasta is a colorful and flavorful dish that originated in Jamaica and has become popular in many parts of the world. This vibrant pasta dish is a fusion of Italian and Jamaican cuisines, featuring a creamy and spicy sauce with a variety of vegetables and herbs.
Ingredients
- 8 oz penne pasta
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup coconut milk
- 1/2 cup tomato sauce
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Boil the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers, red onion, and garlic. Sauté until the vegetables are tender.
- Pour in the coconut milk and tomato sauce. Stir in the thyme, paprika, cayenne pepper, salt, and pepper. Simmer for 5 minutes.
- Add the cooked pasta to the skillet and toss to coat it with the sauce.
- Divide the rasta pasta among serving plates and garnish with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Large skillet Wooden spoon Pot for boiling pasta
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Rasta pasta is best served hot and pairs well with a side of garlic bread or a fresh green salad.
Tips & tricks
For an extra kick of heat, add more cayenne pepper or a splash of hot sauce to the sauce. Adjust the spice level to your preference.
Cost
$12