Venture into a world of bold flavors with these 20 spicy Rasta pasta recipes! Perfect for home cooks craving a comforting, fiery twist on dinner, this roundup is your ticket to turning a simple pasta night into a Caribbean-inspired feast. Get ready to spice up your kitchen routine—each dish promises a delicious adventure that’ll have you coming back for more. Let’s dive in!
Jerk Chicken Rasta Pasta with Creamy Coconut Sauce
Uniting the bold, smoky flavors of Jamaican jerk seasoning with the comforting richness of a creamy pasta, this dish offers a vibrant fusion that delights the senses. The aromatic spices meld beautifully with a luscious coconut sauce, creating a harmonious balance of heat and creaminess that is both sophisticated and deeply satisfying. It’s a culinary adventure that transforms a weeknight meal into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons Jamaican jerk seasoning blend
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 8 ounces penne pasta
– 1 (13.5-ounce) can full-fat coconut milk
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– Kosher salt, to season
Instructions
1. In a medium bowl, toss the chicken pieces with the Jamaican jerk seasoning blend until evenly coated, and set aside to marinate for 10 minutes.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the penne pasta and cook according to package directions until al dente, about 10-12 minutes, draining and setting aside.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the seasoned chicken to the skillet in a single layer, cooking undisturbed for 4-5 minutes until browned on one side, then flip and cook for another 4-5 minutes until cooked through and no longer pink inside.
5. Transfer the cooked chicken to a plate, leaving any drippings in the skillet.
6. Reduce the heat to medium and add the finely diced yellow onion to the skillet, sautéing for 3-4 minutes until softened and translucent.
7. Stir in the minced garlic and thinly sliced red bell pepper, cooking for an additional 2-3 minutes until fragrant and slightly tender.
8. Pour in the full-fat coconut milk and heavy cream, bringing the mixture to a gentle simmer over medium heat, stirring occasionally.
9. Let the sauce simmer for 5 minutes to thicken slightly, then stir in the freshly grated Parmesan cheese until fully melted and smooth.
10. Return the cooked chicken and drained penne pasta to the skillet, tossing gently to coat everything evenly in the creamy sauce.
11. Remove from heat and stir in the chopped fresh cilantro and freshly squeezed lime juice, seasoning with kosher salt as needed.
The tender pasta absorbs the rich, velvety sauce, while the jerk chicken adds a smoky, spicy kick that lingers pleasantly. For a creative twist, serve it garnished with extra cilantro and a sprinkle of red pepper flakes, or alongside a crisp green salad to balance the creaminess.
Spicy Shrimp Rasta Pasta with Bell Peppers
Merging the vibrant flavors of the Caribbean with Italian comfort, this Spicy Shrimp Rasta Pasta is a celebration of bold, harmonious tastes. Succulent shrimp and crisp bell peppers are tossed in a creamy, fiery sauce that clings perfectly to al dente pasta, creating a dish that’s as visually stunning as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried fettuccine pasta
– 1 pound of large, wild-caught shrimp, peeled and deveined
– 2 tablespoons of rich extra virgin olive oil
– 1 large red bell pepper, thinly sliced into vibrant strips
– 1 large yellow bell pepper, thinly sliced into sunny strips
– 4 cloves of fresh garlic, finely minced
– 1 cup of heavy cream with high butterfat content
– 1/2 cup of freshly grated Parmesan cheese
– 2 tablespoons of unsalted butter
– 1 teaspoon of smoked paprika for depth
– 1/2 to 1 teaspoon of crushed red pepper flakes, depending on heat preference
– 1/4 cup of chopped fresh parsley for brightness
– Kosher salt and finely ground black pepper to season
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the large, wild-caught shrimp completely dry with paper towels to ensure a good sear.
4. Season the shrimp evenly on both sides with kosher salt and finely ground black pepper.
5. Heat the rich extra virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Add the seasoned shrimp to the hot skillet in a single layer and cook for 1-2 minutes per side, just until they turn pink and opaque. Tip: Avoid overcrowding the pan to steam the shrimp; cook in batches if necessary.
7. Transfer the cooked shrimp to a clean plate and set aside.
8. In the same skillet, add the unsalted butter and let it melt over medium heat.
9. Add the thinly sliced red and yellow bell pepper strips and cook, stirring occasionally, for 5-7 minutes until they soften and develop slight char marks.
10. Stir in the finely minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
11. Sprinkle in the smoked paprika and crushed red pepper flakes, stirring for 30 seconds to toast the spices and release their oils.
12. Pour in the heavy cream with high butterfat content, scraping up any browned bits from the bottom of the pan with a wooden spoon. Tip: This deglazing step incorporates flavorful fond into the sauce.
13. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, allowing it to thicken slightly.
14. Reduce the heat to low and whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
15. Drain the cooked fettuccine pasta, reserving 1/2 cup of the starchy pasta water.
16. Add the drained pasta and the cooked shrimp back to the skillet with the sauce.
17. Toss everything together until the pasta and shrimp are evenly coated, adding splashes of the reserved pasta water as needed to loosen the sauce to a silky consistency. Tip: The starchy water helps the sauce emulsify and cling to the pasta.
18. Remove the skillet from the heat and stir in the chopped fresh parsley for a final burst of color and freshness.
19. Taste and adjust seasoning with additional kosher salt and finely ground black pepper if desired.
20. Serve immediately in warm bowls.
With each forkful, you’ll experience a delightful contrast: the tender, juicy shrimp against the firm bite of the pasta, all enveloped in a luxuriously creamy sauce that carries a slow-building heat from the pepper flakes. For a stunning presentation, garnish with extra parsley and a sprinkle of Parmesan, or pair it with a crisp green salad to balance the richness.
Vegetarian Rasta Pasta with Grilled Zucchini
Savor the vibrant fusion of Caribbean flair and Italian comfort in this colorful vegetarian delight, where al dente pasta twirls with grilled zucchini in a creamy, herb-infused sauce. This Rasta Pasta celebrates fresh produce with a medley of red, green, and yellow bell peppers, offering a festive, satisfying meal that’s as visually stunning as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried penne pasta
– 2 medium firm zucchini, sliced into ½-inch rounds
– 1 large red bell pepper, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1 large yellow bell pepper, thinly sliced
– 1 medium yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ¼ cup rich extra virgin olive oil
– 2 tablespoons unsalted butter
– 1 tablespoon Jamaican jerk seasoning
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– ½ teaspoon sea salt
– Fresh cilantro leaves for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving ½ cup of the starchy pasta water, and set aside.
4. Preheat a grill pan or outdoor grill to medium-high heat (about 400°F).
5. Brush the zucchini rounds lightly with 1 tablespoon of olive oil and grill for 3–4 minutes per side until tender with char marks.
6. Remove the zucchini from the grill and set aside on a plate.
7. In a large skillet, heat the remaining olive oil and butter over medium heat until the butter melts and foams slightly.
8. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
10. Add the sliced red, green, and yellow bell peppers to the skillet and cook for 6–8 minutes until softened but still vibrant.
11. Sprinkle the jerk seasoning, smoked paprika, black pepper, and sea salt over the vegetables, stirring to coat evenly.
12. Pour in the heavy cream and bring to a gentle simmer over medium-low heat, stirring constantly.
13. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy, about 2–3 minutes.
14. Tip: If the sauce thickens too much, thin it with the reserved pasta water, 1 tablespoon at a time.
15. Add the grilled zucchini and cooked penne to the skillet, tossing gently to coat everything in the sauce.
16. Cook for an additional 2–3 minutes until heated through, allowing the flavors to meld.
17. Tip: For a richer flavor, let the pasta sit off the heat for 5 minutes before serving.
18. Garnish with fresh cilantro leaves just before serving.
19. Tip: Serve immediately to enjoy the perfect texture of the al dente pasta and tender vegetables.
Buttery, creamy sauce clings to each pasta tube, while the grilled zucchini adds a smoky contrast to the sweet bell peppers. This dish shines as a centerpiece for gatherings—pair it with a crisp salad or crusty bread to soak up every last drop of the vibrant sauce.
Curry Goat Rasta Pasta with Herbed Cream Sauce
Elegantly bridging the vibrant traditions of Jamaican cuisine with the comforting allure of Italian pasta, this dish presents a harmonious fusion where tender, slow-braised curry goat meets al dente pasta ribbons, all enveloped in a luxuriously smooth and aromatic herbed cream sauce. The deep, complex spices of the curry meld seamlessly with the fresh, garden-herb notes of the sauce, creating a truly unforgettable culinary experience. It’s a celebratory meal perfect for gathering loved ones around the table.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2.5 lbs bone-in goat stew meat, cut into 1.5-inch chunks
– 3 tbsp fragrant Jamaican curry powder
– 2 tsp finely ground sea salt
– 1 tsp freshly cracked black pepper
– 3 tbsp rich extra virgin olive oil
– 1 large sweet yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1-inch piece of fresh ginger root, peeled and grated
– 1 scotch bonnet pepper, seeds removed and finely minced (handle with care)
– 2 cups rich, unsalted chicken stock
– 1 lb dried penne pasta
– 2 cups heavy whipping cream
– 1 cup freshly grated Parmesan cheese
– 1/4 cup finely chopped fresh parsley
– 2 tbsp finely chopped fresh thyme leaves
Instructions
1. In a large bowl, thoroughly coat the goat stew meat chunks with the fragrant Jamaican curry powder, finely ground sea salt, and freshly cracked black pepper. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate.
2. Heat the rich extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the seasoned goat meat for 3-4 minutes per side until a deep golden-brown crust forms on all pieces. Transfer the seared meat to a clean plate.
4. In the same pot, reduce the heat to medium and add the finely diced sweet yellow onion. Sauté for 5-7 minutes, stirring frequently, until the onion turns translucent and begins to soften.
5. Add the minced plump garlic cloves, grated fresh ginger, and finely minced scotch bonnet pepper to the pot. Sauté for 1 minute until fragrant, being careful not to let the garlic burn.
6. Return all the seared goat meat and any accumulated juices back to the Dutch oven.
7. Pour in the rich, unsalted chicken stock, ensuring it just covers the meat. Bring the liquid to a gentle boil.
8. Immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let the curry goat simmer gently for 2 hours, or until the meat is fork-tender and easily pulls away from the bone. Tip: For the most tender result, maintain the barest simmer; rapid boiling can toughen the meat.
9. While the goat simmers, bring a large pot of generously salted water to a rolling boil. Cook the dried penne pasta according to package instructions until perfectly al dente, usually 10-12 minutes. Drain and set aside.
10. Once the goat is tender, use a slotted spoon to transfer the meat to a bowl, leaving the flavorful braising liquid in the pot. Shred the meat, discarding any bones.
11. Increase the heat under the Dutch oven to medium and bring the braising liquid to a simmer. Let it reduce by one-third, about 8-10 minutes, to concentrate the flavors.
12. Stir in the heavy whipping cream and bring the sauce back to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
13. Reduce the heat to low and whisk in the freshly grated Parmesan cheese until it is fully melted and the sauce is smooth. Tip: Adding the cheese off the direct heat prevents it from seizing or becoming grainy.
14. Fold the shredded curry goat, cooked al dente penne, finely chopped fresh parsley, and finely chopped fresh thyme leaves into the creamy sauce. Gently toss everything together until the pasta and meat are evenly coated and heated through, about 3 minutes. Tip: Reserve a tablespoon of the fresh herbs to sprinkle on top just before serving for a vibrant, fresh finish.
15. Carefully divide the pasta among six warm serving bowls.
Combining the succulent, spiced shreds of goat with the perfectly chewy pasta creates a wonderfully textural contrast in every bite. The herbed cream sauce, rich with Parmesan and brightened by thyme and parsley, beautifully tempers the warmth of the curry for a perfectly balanced flavor profile. For a stunning presentation, garnish with extra fresh herbs and serve alongside a crisp, green salad to complement the dish’s richness.
Garlic Butter Lobster Rasta Pasta
Dazzlingly rich and decadently comforting, this Garlic Butter Lobster Rasta Pasta masterfully blends the sweet, succulent luxury of lobster with the vibrant, creamy soul of Caribbean-inspired pasta. It’s a celebratory dish that transforms a weeknight into a special occasion, offering a symphony of flavors that are both elegant and deeply satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound dried linguine pasta
– 1 ½ pounds fresh lobster tails, shells on
– ½ cup (1 stick) unsalted European-style butter
– 8 large cloves garlic, finely minced
– 1 large red bell pepper, thinly sliced into strips
– 1 large yellow bell pepper, thinly sliced into strips
– 1 small red onion, thinly sliced
– 2 cups heavy whipping cream
– 1 cup freshly grated Parmesan cheese
– 1 tablespoon fresh thyme leaves
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt
– ¼ cup chopped fresh parsley
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 1 pound of dried linguine pasta to the boiling water and cook according to package directions for al dente, about 9-11 minutes.
3. While the pasta cooks, use kitchen shears to carefully cut through the top shell of 1 ½ pounds of fresh lobster tails lengthwise.
4. Gently pull the meat from the shells, keeping it attached at the tail end, and place it on a plate.
5. In a large, deep skillet or Dutch oven, melt ½ cup of unsalted European-style butter over medium heat until frothy.
6. Add the lobster tails, meat-side down, and sear for 2-3 minutes until just opaque and lightly browned.
7. Remove the lobster from the skillet and set aside on a clean plate.
8. To the same skillet, add 8 large cloves of finely minced garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
9. Add 1 large thinly sliced red bell pepper, 1 large thinly sliced yellow bell pepper, and 1 small thinly sliced red onion to the skillet.
10. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are softened and begin to caramelize at the edges.
11. Pour 2 cups of heavy whipping cream into the skillet, followed by 1 teaspoon of smoked paprika, ½ teaspoon of freshly cracked black pepper, and ½ teaspoon of fine sea salt.
12. Bring the sauce to a gentle simmer over medium-low heat, stirring frequently, and let it reduce and thicken for 5 minutes.
13. Whisk in 1 cup of freshly grated Parmesan cheese until the sauce is smooth and velvety.
14. Drain the cooked linguine, reserving ½ cup of the starchy pasta water.
15. Add the hot, drained pasta directly to the skillet with the cream sauce.
16. Toss the pasta vigorously with tongs until every strand is evenly coated, adding splashes of the reserved pasta water if needed to loosen the sauce.
17. Chop the seared lobster meat into bite-sized pieces and gently fold it into the pasta along with any accumulated juices.
18. Stir in 1 tablespoon of fresh thyme leaves and remove the skillet from the heat.
19. Divide the pasta among four warm bowls and garnish generously with ¼ cup of chopped fresh parsley.
Creamy and luxurious, the sauce clings perfectly to each strand of pasta, while the tender lobster pieces offer sweet, briny bursts of flavor. For a stunning presentation, serve it family-style in a large, shallow bowl, allowing the vibrant peppers and fresh herbs to shine, making it the undeniable centerpiece of any table.
Smoked Salmon Rasta Pasta with Dill Cream
Yielding to the allure of coastal elegance and Caribbean comfort, this smoked salmon rasta pasta with dill cream marries the silky richness of cold-smoked fish with the vibrant tricolor of bell peppers and a luxurious herb-infused sauce. It’s a sophisticated yet approachable dish that transforms a weeknight into a celebration, where every bite balances smoky depth with fresh, creamy brightness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 red bell pepper, thinly sliced into strips
– 1 green bell pepper, thinly sliced into strips
– 1 yellow bell pepper, thinly sliced into strips
– 8 ounces of cold-smoked salmon, flaked into bite-sized pieces
– 1 cup of heavy cream
– ¼ cup of freshly chopped dill
– 1 teaspoon of finely ground black pepper
– ½ teaspoon of sea salt
– ½ cup of grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried penne pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente with a firm bite.
3. Drain the pasta in a colander, reserving ½ cup of the starchy pasta water, and set aside.
4. Heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add the finely diced yellow onion and sauté for 4–5 minutes, stirring frequently, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
7. Add the thinly sliced red, green, and yellow bell peppers to the skillet and cook for 5–6 minutes, until softened with slight char marks.
8. Pour in the heavy cream and bring to a gentle simmer over medium-low heat, stirring constantly to prevent scorching.
9. Fold in the flaked cold-smoked salmon, freshly chopped dill, finely ground black pepper, and sea salt, cooking for 2–3 minutes until the salmon is warmed through.
10. Tip: For a smoother sauce, gradually whisk in the reserved pasta water until the desired consistency is reached.
11. Add the drained penne pasta to the skillet, tossing gently to coat evenly with the creamy sauce.
12. Sprinkle the grated Parmesan cheese over the pasta and stir until melted and incorporated, about 1–2 minutes.
13. Tip: Let the dish rest off the heat for 2 minutes before serving to allow the flavors to meld beautifully.
14. Tip: Garnish with extra dill sprigs and a drizzle of olive oil for an elegant finish.
15. Buttery strands of pasta cling to the velvety dill cream, while the smoked salmon adds a delicate smokiness that contrasts with the sweet crunch of peppers. Serve it family-style in a large bowl, perhaps with a crisp white wine, to highlight its vibrant colors and layered textures—a dish that feels both indulgent and refreshingly light.
Jamaican Beef Patty Rasta Pasta
Nestled at the crossroads of Caribbean warmth and Italian comfort, this Jamaican Beef Patty Rasta Pasta emerges as a vibrant culinary fusion. It marries the flaky, golden crust of a traditional patty with the creamy, herbaceous embrace of a pasta dish, creating a symphony of textures and flavors that is both nostalgic and novel. Perfect for a festive gathering or a cozy weeknight indulgence, this recipe promises to transport your senses with every bite.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound of lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 Scotch bonnet pepper, seeded and minced (use gloves for handling)
– 2 tablespoons of fragrant Jamaican curry powder
– 1 teaspoon of aromatic ground allspice
– 1 teaspoon of smoked paprika
– 1 cup of rich beef broth
– 1 cup of heavy cream
– 8 ounces of dried penne pasta
– 2 tablespoons of unsalted butter
– 2 tablespoons of all-purpose flour
– 1 cup of shredded sharp cheddar cheese
– 2 tablespoons of fresh thyme leaves
– 1 tablespoon of extra virgin olive oil
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente.
3. Drain the pasta in a colander, reserving ½ cup of the starchy pasta water, and set aside.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the finely diced yellow onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
6. Add the minced garlic and cook for 30 seconds, just until fragrant.
7. Incorporate the lean ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and no pink remains.
8. Stir in the thinly sliced red and green bell peppers, minced Scotch bonnet pepper, fragrant Jamaican curry powder, aromatic ground allspice, and smoked paprika, cooking for 2-3 minutes to bloom the spices.
9. Pour in the rich beef broth, scraping up any browned bits from the bottom of the skillet, and simmer for 5 minutes to reduce slightly.
10. In a separate saucepan, melt the unsalted butter over medium heat until foamy.
11. Whisk in the all-purpose flour and cook for 1-2 minutes to form a golden roux, which will thicken the sauce beautifully.
12. Gradually whisk in the heavy cream until smooth, then simmer for 3-4 minutes until the sauce coats the back of a spoon.
13. Reduce the heat to low and stir in the shredded sharp cheddar cheese until fully melted and creamy.
14. Combine the cheese sauce with the beef mixture in the large skillet, adding the reserved pasta water to achieve a silky consistency.
15. Fold in the cooked penne pasta and fresh thyme leaves, tossing gently to coat everything evenly.
16. Season with kosher salt and freshly ground black pepper to taste, then remove from heat.
17. Let the pasta rest for 5 minutes before serving to allow the flavors to meld.
Marvel at the contrast between the tender, al dente pasta and the savory, spiced beef filling, all enveloped in a luxuriously creamy cheese sauce. The Scotch bonnet pepper adds a subtle, building heat that complements the earthy curry and sweet bell peppers, while the fresh thyme lends an herbal brightness. For an elegant presentation, garnish with additional thyme sprigs and serve alongside a crisp green salad to balance the richness.
Sweet Plantain and Jerk Pork Rasta Pasta
A vibrant fusion of Caribbean warmth and Italian comfort, this Sweet Plantain and Jerk Pork Rasta Pasta elegantly marries smoky, spicy notes with creamy indulgence. Imagine tender, jerk-seasoned pork nestled in a velvety coconut cream sauce, punctuated by caramelized sweet plantains and al dente pasta. It’s a celebratory dish that transforms a weeknight into a flavorful escape.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 2 tbsp aromatic jerk seasoning blend
– 2 tbsp rich extra virgin olive oil, divided
– 2 large, ripe sweet plantains, peeled and sliced into 1/2-inch rounds
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (13.5 oz) can full-fat coconut cream
– 1/2 cup low-sodium chicken broth
– 12 oz dried penne pasta
– 1/4 cup chopped fresh cilantro, for garnish
– Kosher salt, to season
Instructions
1. In a medium bowl, toss the pork cubes with the aromatic jerk seasoning blend until evenly coated.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned pork to the skillet in a single layer, searing for 3-4 minutes per side until deeply browned and caramelized. Tip: Avoid overcrowding the pan to ensure a proper sear; work in batches if necessary.
4. Transfer the seared pork to a plate and set aside, leaving any rendered fat in the skillet.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
6. Add the sweet plantain rounds, cooking for 2-3 minutes per side until golden brown and slightly softened. Remove and set aside with the pork.
7. In the same skillet, add the finely diced yellow onion, sautéing for 4-5 minutes until translucent and fragrant.
8. Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
9. Pour in the full-fat coconut cream and low-sodium chicken broth, scraping the bottom of the skillet to incorporate any browned bits.
10. Return the seared pork to the skillet, bringing the sauce to a gentle simmer. Reduce heat to low, cover, and simmer for 15 minutes until the pork is tender and cooked through. Tip: The sauce should thicken slightly; if it becomes too thick, add a splash of broth.
11. Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the dried penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain well.
12. Gently fold the cooked penne and caramelized sweet plantains into the skillet with the pork and sauce, heating through for 2 minutes. Tip: For optimal flavor, let the pasta sit in the sauce for a minute off the heat before serving.
13. Season the finished dish with kosher salt to your preference.
14. Divide among bowls and garnish with the chopped fresh cilantro.
Kaleidoscopic in its appeal, the final dish presents a luxurious texture where the creamy sauce clings to each tube of pasta, contrasting with the tender pork and soft, sweet plantains. The jerk seasoning delivers a warm, complex heat that mellows beautifully against the coconut’s richness, making it perfect for a festive gathering or a cozy dinner paired with a crisp, green salad.
Coconut Curry Rasta Pasta with Tofu
Unveiling a vibrant fusion of Caribbean flair and creamy comfort, this Coconut Curry Rasta Pasta with Tofu marries aromatic spices with silky coconut milk for a dish that’s both bold and soothing. Imagine tender pasta swirled in a golden, fragrant sauce, punctuated by crispy tofu cubes—a celebration of flavors that’s perfect for cozy gatherings or a weeknight indulgence. It’s a culinary escape that brings warmth and color to any table, promising a satisfying meal in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (14-ounce) block of firm tofu, pressed and cubed
– 12 ounces of dried penne pasta
– 1 (13.5-ounce) can of rich, full-fat coconut milk
– 2 tablespoons of fragrant coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of vibrant curry powder
– 1 teaspoon of earthy ground turmeric
– 1 teaspoon of smoky paprika
– ½ teaspoon of fiery red pepper flakes
– 4 cups of fresh baby spinach leaves
– ½ cup of finely chopped fresh cilantro
– 1 tablespoon of fresh lime juice
– Salt to taste
Instructions
1. Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut it into ½-inch cubes.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the dried penne pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of fragrant coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the tofu cubes to the skillet in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides; remove and set aside on a plate lined with paper towels.
5. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of coconut oil, then sauté the finely diced yellow onion for 4–5 minutes until translucent and softened.
6. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant, being careful not to burn them.
7. Sprinkle the vibrant curry powder, earthy ground turmeric, smoky paprika, and fiery red pepper flakes into the skillet, toasting the spices for 30 seconds to release their aromas.
8. Pour in the rich, full-fat coconut milk, stirring to combine, and bring the mixture to a gentle simmer over medium-low heat, letting it cook for 5 minutes to thicken slightly.
9. Drain the cooked penne pasta and add it directly to the skillet with the sauce, tossing to coat evenly.
10. Fold in the fresh baby spinach leaves and crispy tofu cubes, cooking for 2–3 minutes until the spinach wilts and everything is heated through.
11. Remove the skillet from the heat and stir in the finely chopped fresh cilantro and fresh lime juice, seasoning with salt to taste.
12. Serve immediately while warm. Offering a delightful contrast of textures, from the creamy pasta to the crispy tofu, this dish bursts with layers of spice and citrus. For a creative twist, garnish with extra cilantro or a drizzle of coconut cream, and pair it with a side of crusty bread to soak up every last drop of the fragrant sauce.
BBQ Chicken Rasta Pasta with Pineapple Salsa
Delightfully bridging Caribbean zest with Southern comfort, this BBQ Chicken Rasta Pasta with Pineapple Salsa transforms a weeknight staple into a vibrant culinary escape. Imagine tender chicken bathed in smoky-sweet barbecue sauce, tossed with colorful bell peppers and al dente pasta, then crowned with a bright, chunky pineapple salsa that cuts through the richness with each refreshing bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup smoky-sweet barbecue sauce, plus extra for drizzling
– 8 ounces penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 1 red bell pepper, thinly sliced into strips
– 1 green bell pepper, thinly sliced into strips
– 1 yellow bell pepper, thinly sliced into strips
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1 cup fresh pineapple, finely diced
– 1/4 cup red onion, finely minced
– 1 jalapeño pepper, seeds removed and finely minced
– 1/4 cup fresh cilantro, roughly chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper
Instructions
1. In a medium bowl, combine the cubed chicken with 1/2 cup of the smoky-sweet barbecue sauce, ensuring each piece is evenly coated, then set aside to marinate for 10 minutes.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the penne pasta and cook according to package directions until al dente, about 10-12 minutes, before draining and setting aside.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the marinated chicken to the skillet in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side, then flip and cook for another 4-5 minutes until cooked through and no longer pink inside.
5. Transfer the cooked chicken to a plate, then reduce the heat to medium and add the finely diced yellow onion to the same skillet, sautéing for 3-4 minutes until softened and translucent.
6. Add the thinly sliced red, green, and yellow bell peppers to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to soften and develop slight char marks.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Pour in the remaining 1/2 cup of smoky-sweet barbecue sauce and the heavy cream, stirring to combine, then bring the mixture to a gentle simmer over medium-low heat.
9. Gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and creamy, about 2-3 minutes.
10. Return the cooked chicken and drained pasta to the skillet, tossing gently to coat everything evenly in the sauce, and heat through for 2-3 minutes.
11. In a separate small bowl, combine the finely diced fresh pineapple, finely minced red onion, finely minced jalapeño pepper, roughly chopped fresh cilantro, freshly squeezed lime juice, 1/2 teaspoon of the kosher salt, and the freshly ground black pepper to make the pineapple salsa.
12. Season the pasta mixture with the remaining 1/2 teaspoon of kosher salt, adjusting to your preference.
13. Divide the BBQ chicken pasta among four serving bowls, then top each generously with the pineapple salsa and an extra drizzle of smoky-sweet barbecue sauce if desired.
Finally, savor the contrast of the creamy, cheesy pasta against the juicy, tangy salsa, where each forkful delivers a harmonious blend of smoky, sweet, and spicy notes. For a creative twist, serve it alongside grilled plantains or a crisp green salad to balance the dish’s indulgent warmth, making it perfect for both casual dinners and festive gatherings.
Spicy Sausage and Kale Rasta Pasta
Elegant yet approachable, this Spicy Sausage and Kale Rasta Pasta transforms humble ingredients into a vibrant, comforting dish. Its creamy, herb-infused sauce clings to every noodle, while spicy sausage and hearty kale create a satisfying balance of heat and earthiness that’s perfect for a cozy evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound spicy Italian sausage, casings removed
– 12 ounces penne pasta
– 1 large bunch of lacinato kale, stems removed and leaves roughly chopped
– 1 medium yellow onion, finely diced
– 4 cloves of garlic, minced
– 1 cup heavy cream
– 1 cup shredded sharp white cheddar cheese
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking. Drain and set aside, reserving ½ cup of pasta water for later use.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Add the spicy Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6–8 minutes until browned and cooked through. Transfer the sausage to a plate, leaving the rendered fat in the skillet.
3. Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the finely diced yellow onion and sauté for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the roughly chopped lacinato kale to the skillet and cook for 3–4 minutes, stirring frequently, until wilted and bright green. Tip: Massaging the kale with a pinch of salt before cooking can help tenderize it.
5. Return the cooked sausage to the skillet. Pour in the heavy cream, smoked paprika, freshly ground black pepper, and fine sea salt. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly, for 2–3 minutes until slightly thickened.
6. Reduce the heat to low and gradually stir in the shredded sharp white cheddar cheese until fully melted and the sauce is smooth. Tip: Adding cheese off the heat prevents it from separating.
7. Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce. If the sauce seems too thick, incorporate the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Cook for 1–2 minutes to heat through.
8. Remove from heat and let the pasta rest for 2 minutes before serving to allow the flavors to meld. Tip: A quick rest helps the sauce cling better to the pasta.
Silky and rich, the cream sauce envelops each noodle with a subtle smokiness from the paprika, while the kale adds a tender bite. Serve it immediately in shallow bowls, perhaps garnished with extra black pepper or a sprinkle of red pepper flakes for an added kick, making it an ideal centerpiece for a casual dinner gathering.
Pumpkin Spice Rasta Pasta with Cinnamon Cream
Merging the warm, aromatic spices of autumn with the vibrant comfort of Caribbean cuisine, this Pumpkin Spice Rasta Pasta with Cinnamon Cream offers a sophisticated twist on familiar flavors. Imagine tender pasta coated in a velvety, spiced cream sauce, where sweet pumpkin and earthy jerk seasoning create a harmonious dance on the palate. It’s a celebratory dish that transforms seasonal ingredients into an elegant, unforgettable meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 cup of pure pumpkin puree
– 1 tablespoon of aromatic jerk seasoning
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of freshly grated nutmeg
– 1/4 teaspoon of finely ground black pepper
– 1 cup of heavy whipping cream
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of fresh cilantro, chopped
– Kosher salt
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the finely diced yellow onion to the skillet and sauté for 5-6 minutes, stirring frequently, until translucent and fragrant.
5. Stir in the minced fresh garlic and cook for 1 minute, just until aromatic to prevent burning.
6. Whisk in the pure pumpkin puree, aromatic jerk seasoning, ground cinnamon, freshly grated nutmeg, and finely ground black pepper until fully combined and warmed through, about 2 minutes.
7. Pour in the heavy whipping cream, bring the mixture to a gentle simmer, and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
8. Reduce the heat to low and stir in the grated Parmesan cheese until melted and the sauce is smooth and velvety.
9. Drain the cooked penne pasta, reserving 1/4 cup of the starchy pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
11. Remove the skillet from the heat and fold in the chopped fresh cilantro.
12. Taste and adjust seasoning with kosher salt as needed.
Buttery and lush, the cinnamon cream clings to each pasta tube, while the jerk seasoning provides a subtle, warming heat that builds with each bite. For a stunning presentation, garnish with extra cilantro and a sprinkle of cinnamon, or pair with a crisp green salad to balance the dish’s rich, autumnal warmth.
Grilled Jerk Shrimp Rasta Pasta
Picture a vibrant fusion where Caribbean heat meets creamy Italian comfort: grilled jerk shrimp rasta pasta brings together smoky, spice-kissed seafood with silky, herb-infused pasta in a dish that’s as visually stunning as it is delicious. This elegant yet approachable recipe layers bold jerk seasoning with a lush, garlicky cream sauce, creating a harmonious balance of flavors that’s perfect for entertaining or a special weeknight dinner. Each bite delivers a delightful contrast of tender shrimp and al dente pasta, coated in a sauce that’s rich with depth and a hint of tropical warmth.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons jerk seasoning blend
– 1 tablespoon rich extra virgin olive oil
– 8 ounces dried fettuccine pasta
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ cup finely chopped fresh parsley
– 1 teaspoon freshly squeezed lemon juice
– Kosher salt for pasta water
Instructions
1. In a medium bowl, toss 1 pound of large raw shrimp with 2 tablespoons of jerk seasoning blend until evenly coated, then set aside to marinate for 10 minutes at room temperature.
2. Bring a large pot of generously salted water to a rolling boil over high heat, then add 8 ounces of dried fettuccine pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated shrimp to the skillet in a single layer and cook for 2–3 minutes per side until opaque and lightly charred, then transfer to a plate and cover to keep warm.
5. Reduce the skillet heat to medium and add 2 tablespoons of unsalted butter, swirling until melted and foamy.
6. Sauté 3 cloves of minced fresh garlic in the butter for 30–45 seconds until fragrant but not browned, stirring constantly to avoid burning.
7. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer, stirring frequently until the sauce thickens slightly, about 3–4 minutes.
8. Stir in ½ cup of grated Parmesan cheese until fully melted and the sauce is smooth, then remove from heat.
9. Drain the cooked pasta, reserving ¼ cup of the starchy pasta water, and add the pasta directly to the skillet with the cream sauce.
10. Toss the pasta with the sauce over low heat for 1–2 minutes, adding the reserved pasta water a tablespoon at a time if needed to reach a silky consistency.
11. Fold in the cooked shrimp, ¼ cup of finely chopped fresh parsley, and 1 teaspoon of freshly squeezed lemon juice, tossing gently to combine everything evenly.
12. Serve immediately while hot, garnished with additional parsley if desired.
Succulent and aromatic, this dish offers a creamy texture that clings beautifully to each strand of pasta, with the shrimp providing a smoky, spicy kick that lingers pleasantly. For a creative twist, serve it alongside a crisp green salad or with grilled pineapple slices to enhance the tropical notes, making it a memorable centerpiece for any gathering.
Callaloo and Saltfish Rasta Pasta
Delightfully bridging Caribbean soul food with Italian comfort, this Callaloo and Saltfish Rasta Pasta transforms humble ingredients into a vibrant, creamy masterpiece. The peppery callaloo greens and savory saltfish create a bold foundation, while a velvety coconut cream sauce infused with aromatic spices coats each strand of pasta for a truly unforgettable fusion dish. It’s a celebration of flavor that feels both comforting and excitingly new.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 8 ounces of dried penne pasta
- 1 pound of fresh callaloo leaves, thoroughly washed and roughly chopped
- 8 ounces of boneless saltfish (salted cod), soaked overnight and flaked
- 1 medium yellow onion, finely diced
- 3 cloves of garlic, minced
- 1 Scotch bonnet pepper, deseeded and finely minced
- 1 cup of full-fat coconut cream
- 2 tablespoons of rich extra virgin olive oil
- 1 teaspoon of freshly ground allspice
- 1/2 teaspoon of finely ground black pepper
- 1/4 cup of freshly chopped scallions
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the dried penne pasta and cook for 10-12 minutes, stirring occasionally, until al dente (it should still have a slight bite).
- Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
- While the pasta cooks, heat the rich extra virgin olive oil in a large, deep skillet over medium heat.
- Add the finely diced yellow onion and sauté for 5-7 minutes, stirring frequently, until translucent and fragrant.
- Stir in the minced garlic and deseeded, finely minced Scotch bonnet pepper, cooking for 1 minute until aromatic.
- Add the flaked saltfish to the skillet and cook for 3-4 minutes, breaking it apart slightly with a spoon, until lightly browned.
- Incorporate the roughly chopped callaloo leaves in batches, wilting each addition for 2-3 minutes until all leaves are tender and vibrant green.
- Pour in the full-fat coconut cream, then sprinkle in the freshly ground allspice and finely ground black pepper.
- Reduce the heat to low and simmer the sauce gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Tip: For a silkier sauce, gradually stir in the reserved pasta water until your desired consistency is reached.
- Add the drained penne pasta to the skillet, tossing thoroughly to coat every strand in the creamy sauce.
- Cook for an additional 2 minutes over low heat, ensuring the pasta is heated through and well-integrated.
- Remove the skillet from the heat and fold in the freshly chopped scallions.
- Tip: Let the pasta rest for 3 minutes off the heat before serving to allow the sauce to cling perfectly to the pasta.
- Tip: For an extra layer of flavor, finish with a final drizzle of extra virgin olive oil just before serving.
Zesty and luxuriously creamy, this pasta boasts a delightful contrast between the tender, peppery callaloo and the firm, savory flakes of saltfish. Serve it immediately in shallow bowls, perhaps garnished with extra scallions and a wedge of lime for a bright, acidic counterpoint to the rich sauce, making it perfect for a cozy dinner or a festive gathering.
Buffalo Chicken Rasta Pasta with Blue Cheese
Warm, spicy, and utterly indulgent, this Buffalo Chicken Rasta Pasta with Blue Cheese transforms classic comfort into an elegant weeknight feast. The dish marries the fiery tang of Buffalo sauce with the creamy richness of a cheese-laden Alfredo, all tossed with tender chicken and vibrant bell peppers for a symphony of flavor and color. It’s a bold, restaurant-worthy creation that’s surprisingly simple to master at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– ½ cup Frank’s RedHot Buffalo Sauce
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ½ cup crumbled blue cheese
– 12 oz penne pasta
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– ¼ cup chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season 1 lb of cubed chicken breasts evenly with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
3. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the seasoned chicken to the skillet in a single layer and cook undisturbed for 4–5 minutes, until golden brown on one side.
5. Flip the chicken pieces and cook for another 4–5 minutes, until cooked through and no longer pink in the center. Transfer to a plate and set aside.
6. Tip: For maximum flavor, avoid overcrowding the skillet to ensure a proper sear on the chicken.
7. Add 12 oz penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
8. In the same skillet used for the chicken, melt 2 tbsp unsalted butter over medium heat.
9. Add 2 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not browned.
10. Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet and sauté for 4–5 minutes, until slightly softened but still crisp.
11. Pour in ½ cup Frank’s RedHot Buffalo Sauce and 1 cup heavy cream, stirring to combine. Bring to a gentle simmer.
12. Tip: For a smoother sauce, let the cream mixture simmer gently for 2–3 minutes to thicken slightly before adding cheese.
13. Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese and ½ cup crumbled blue cheese until melted and creamy, about 2 minutes.
14. Drain the cooked penne pasta, reserving ½ cup of the starchy pasta water.
15. Return the cooked chicken to the skillet with the sauce, then add the drained pasta and ¼ cup chopped fresh parsley. Toss everything to coat evenly.
16. Tip: If the sauce seems too thick, gradually add the reserved pasta water, 1 tbsp at a time, until your desired consistency is reached.
17. Serve immediately, garnished with extra parsley if desired.
Generously creamy with a delightful kick, this pasta boasts tender chicken and crisp peppers enveloped in a luxuriously cheesy, spicy sauce. The blue cheese adds a tangy, complex depth that perfectly balances the heat, while the al dente penne provides a satisfying bite. For a stunning presentation, serve it in shallow bowls with a side of crusty bread to soak up every last drop of sauce.
Curried Chickpea Rasta Pasta with Spinach
Zestfully blending Caribbean flair with Italian comfort, this Curried Chickpea Rasta Pasta with Spinach offers a vibrant, plant-based twist on a classic. Infused with aromatic spices and creamy coconut, it’s a dish that marries bold flavors with wholesome ingredients, perfect for a festive yet nourishing meal. Here, earthy chickpeas and tender pasta unite in a sauce that’s both luxuriously smooth and invigoratingly spiced.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of dried penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of fragrant Jamaican curry powder
– 1 (15-ounce) can of chickpeas, drained and rinsed
– 1 (13.5-ounce) can of full-fat coconut milk
– 4 cups of fresh baby spinach leaves
– 1 teaspoon of fine sea salt
– ½ teaspoon of freshly cracked black pepper
– 2 tablespoons of freshly squeezed lime juice
– ¼ cup of chopped fresh cilantro
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat, then add the dried penne pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking. Tip: Reserve ½ cup of pasta water before draining to adjust sauce consistency later.
2. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion to the skillet and sauté for 5–7 minutes until softened and translucent, stirring frequently.
4. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant but not browned.
5. Sprinkle the fragrant Jamaican curry powder into the skillet and toast for 30 seconds to release its aromas, stirring constantly.
6. Add the drained and rinsed chickpeas to the skillet, tossing to coat them evenly in the spiced oil, and cook for 3 minutes to warm through.
7. Pour in the full-fat coconut milk, stirring to combine, then bring the mixture to a gentle simmer over medium-low heat and cook for 5 minutes until slightly thickened. Tip: Avoid boiling to prevent the coconut milk from separating.
8. Gradually fold in the fresh baby spinach leaves, allowing them to wilt into the sauce over 2–3 minutes until vibrant green and tender.
9. Season the sauce with fine sea salt and freshly cracked black pepper, adjusting to your preference.
10. Drain the cooked penne pasta and add it directly to the skillet, tossing gently to coat every strand in the creamy curry sauce. Tip: If the sauce seems too thick, stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
11. Remove the skillet from heat and stir in the freshly squeezed lime juice and chopped fresh cilantro until well incorporated.
Delightfully creamy with a subtle kick, this pasta boasts a velvety sauce that clings to each chickpea and penne piece, while the spinach adds a fresh, earthy contrast. For a creative twist, serve it garnished with extra cilantro and a sprinkle of toasted coconut flakes, or pair it with a crisp green salad to balance the rich, aromatic flavors.
Roasted Garlic and Mushroom Rasta Pasta
Just as the holiday season reaches its crescendo, this Roasted Garlic and Mushroom Rasta Pasta emerges as a comforting yet sophisticated centerpiece, marrying earthy mushrooms with sweet, caramelized garlic in a creamy, herb-infused sauce that clings perfectly to tender penne. It’s a dish that transforms humble ingredients into something truly celebratory, ideal for a cozy winter evening or an impressive dinner party offering. Each bite delivers layers of flavor, from the deep umami of roasted mushrooms to the bright, fresh finish of thyme and parsley.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 large head of garlic, cloves separated and peeled
– 1 pound cremini mushrooms, cleaned and sliced into ¼-inch pieces
– 1 cup heavy cream
– ½ cup grated Parmesan cheese, plus extra for serving
– 2 tablespoons unsalted butter
– 2 sprigs fresh thyme, leaves stripped
– ¼ cup fresh parsley, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the peeled garlic cloves with 1 tablespoon of rich extra virgin olive oil on a small baking sheet, then roast for 20 minutes until golden brown and soft.
3. While the garlic roasts, bring a large pot of salted water to a rolling boil over high heat.
4. Add 1 pound of dried penne pasta to the boiling water and cook for 10–12 minutes until al dente, then drain and set aside, reserving ½ cup of pasta water.
5. In a large skillet, heat the remaining 1 tablespoon of rich extra virgin olive oil over medium-high heat.
6. Add 1 pound of sliced cremini mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until they release their moisture and turn deeply browned.
7. Mash the roasted garlic cloves into a smooth paste using a fork.
8. Reduce the skillet heat to medium, then add 2 tablespoons of unsalted butter and the garlic paste, stirring for 1 minute until fragrant.
9. Pour in 1 cup of heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching.
10. Stir in ½ cup of grated Parmesan cheese until fully melted and the sauce thickens slightly, about 2–3 minutes.
11. Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce, and thin with reserved pasta water as needed for a silky consistency.
12. Fold in the fresh thyme leaves and ¼ cup of finely chopped fresh parsley, then season with 1 teaspoon of kosher salt and ½ teaspoon of freshly cracked black pepper.
13. Serve immediately, garnished with extra grated Parmesan cheese.
Mouthfeel is key here: the pasta boasts a luxuriously creamy texture that clings to each noodle, punctuated by the meaty bite of mushrooms and the subtle sweetness of roasted garlic. For a creative twist, top with toasted breadcrumbs or a drizzle of truffle oil to elevate the earthy notes, making it a versatile dish that shines whether plated simply or dressed up for guests.
Spicy Mango and Chicken Rasta Pasta
Dazzling with vibrant tropical flavors and a creamy, comforting texture, this Spicy Mango and Chicken Rasta Pasta is a celebration of fusion cuisine that brings a touch of Caribbean sunshine to your dinner table. It masterfully balances sweet, spicy, and savory notes in a dish that is as visually stunning as it is delicious, perfect for a festive gathering or a special weeknight meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 oz penne pasta
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 large ripe mango, peeled and diced into ½-inch pieces
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– 1 tbsp Jamaican jerk seasoning
– 1 tsp smoked paprika
– ½ tsp finely ground cayenne pepper
– ½ cup low-sodium chicken broth
– ¼ cup fresh cilantro, roughly chopped
– Kosher salt to season
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook for 11 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, pat the chicken cubes dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken cubes in a single layer and cook undisturbed for 4 minutes to develop a golden-brown crust.
6. Flip the chicken pieces and cook for an additional 4 minutes until cooked through, then transfer to a plate.
7. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
8. Add the finely diced yellow onion and cook for 5 minutes, stirring frequently, until softened and translucent.
9. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
10. Add the diced ripe mango, Jamaican jerk seasoning, smoked paprika, and finely ground cayenne pepper to the skillet.
11. Cook the mixture for 3 minutes, stirring gently, to allow the mango to soften slightly and the spices to bloom.
12. Pour in the low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
13. Stir in the heavy cream and bring the sauce to a gentle simmer over medium heat.
14. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
15. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth.
16. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
17. Drain the cooked penne pasta and add it directly to the skillet with the sauce and chicken.
18. Toss everything together gently until the pasta is evenly coated in the creamy mango sauce.
19. Remove the skillet from the heat and fold in the roughly chopped fresh cilantro.
20. Taste and adjust seasoning with kosher salt if needed.
Uniquely creamy with a delightful textural contrast from the tender chicken and soft mango, each forkful delivers a complex harmony of sweet fruitiness, warm spices, and rich Parmesan. The vibrant sauce clings beautifully to the pasta, making it an ideal centerpiece for a dinner party, or try serving it alongside a simple green salad dressed with a lime vinaigrette to complement the tropical flavors.
Coconut Lime Shrimp Rasta Pasta
Savor the vibrant fusion of Caribbean zest and Italian comfort in this Coconut Lime Shrimp Rasta Pasta, where succulent seafood meets a creamy, tropical sauce. This elegant dish transforms simple ingredients into a sophisticated meal, perfect for a festive gathering or a weeknight indulgence. The harmonious blend of sweet coconut, tangy lime, and aromatic spices creates a truly memorable culinary experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 8 ounces dried fettuccine pasta
– 1 can (13.5 ounces) full-fat coconut milk
– 2 tablespoons freshly squeezed lime juice
– 3 cloves garlic, finely minced
– 1 small red bell pepper, thinly sliced
– 1 small yellow bell pepper, thinly sliced
– 1 small onion, finely diced
– 2 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground allspice
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– Fresh cilantro, chopped for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, pat the raw shrimp dry with paper towels to ensure a crisp sear.
4. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque, then transfer to a plate.
6. In the same skillet, melt the unsalted butter over medium heat.
7. Add the finely diced onion and cook for 3-4 minutes until softened and translucent.
8. Stir in the finely minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Add the thinly sliced red and yellow bell peppers to the skillet and sauté for 4-5 minutes until tender-crisp.
10. Sprinkle in the smoked paprika, ground allspice, and cayenne pepper, stirring to coat the vegetables evenly.
11. Pour in the full-fat coconut milk and bring the mixture to a gentle simmer over medium-low heat.
12. Let the sauce simmer for 5 minutes to thicken slightly and allow the flavors to meld.
13. Stir in the freshly squeezed lime juice and season with salt to taste.
14. Return the cooked shrimp to the skillet and toss gently to coat in the sauce.
15. Add the drained fettuccine to the skillet and toss everything together until well combined and heated through, about 2 minutes.
16. Remove from heat and garnish with chopped fresh cilantro.
Perfectly al dente pasta cradles a luxuriously creamy sauce that clings to each strand, while the shrimp remain tender and juicy. Present this dish family-style in a large serving bowl, perhaps with a side of crusty bread to soak up every last drop of the vibrant coconut-lime broth.
Herbed Goat Cheese and Tomato Rasta Pasta
Kaleidoscopic in its vibrant colors and bold flavors, this Herbed Goat Cheese and Tomato Rasta Pasta is a celebration of summer’s bounty, transforming simple ingredients into a dish that is both comforting and sophisticated. The creamy, tangy goat cheese melds beautifully with sweet, sun-ripened tomatoes and aromatic herbs, creating a sauce that clings luxuriously to every strand of pasta. It’s a quick yet impressive meal that feels like a special occasion, perfect for a relaxed dinner with friends or a quiet, indulgent evening at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 4 cloves garlic, minced
– 1 pint sweet cherry tomatoes, halved
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
– 8 ounces creamy goat cheese, crumbled
– 1/4 cup fresh basil leaves, thinly sliced
– 1 tablespoon fresh oregano leaves, chopped
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the minced garlic to the skillet and sauté for 30-45 seconds, just until fragrant and golden, being careful not to let it burn.
5. Tip the halved sweet cherry tomatoes into the skillet, along with the kosher salt, freshly cracked black pepper, and crushed red pepper flakes.
6. Cook the tomato mixture, stirring occasionally, for 5-7 minutes until the tomatoes soften, release their juices, and begin to burst slightly.
7. Reduce the heat to low and add the crumbled creamy goat cheese to the skillet.
8. Stir constantly for 2-3 minutes until the goat cheese is fully melted and emulsified into a smooth, creamy sauce that coats the back of a spoon.
9. Drain the cooked penne pasta, reserving 1/2 cup of the starchy pasta water.
10. Add the drained pasta directly to the skillet with the sauce.
11. Pour in 1/4 cup of the reserved pasta water and toss vigorously for 1-2 minutes until the pasta is evenly coated, adding more water if needed to reach a silky consistency.
12. Remove the skillet from the heat and fold in the thinly sliced fresh basil leaves and chopped fresh oregano leaves.
13. Taste and adjust seasoning with an extra pinch of salt if desired, then divide among warm serving bowls.
Outstanding in its simplicity, the finished dish offers a delightful contrast of textures: the tender, toothsome pasta enveloped in a velvety, tangy sauce punctuated by juicy bursts of tomato. For a beautiful presentation, garnish with a final drizzle of olive oil, a few whole basil leaves, and an extra sprinkle of red pepper flakes. Serve it alongside a crisp green salad and a glass of chilled rosé to complete the effortless, elegant meal.
Summary
Whether you’re craving a creamy coconut curry pasta or a fiery jerk-inspired dish, these 20 Rasta pasta recipes offer a world of bold, Caribbean-inspired flavors to spice up your dinner routine. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the heat.
