This creamy Jamaican Rasta Pasta is a flavorful one-skillet dish featuring bold jerk spices and a luscious, velvety sauce—all without the meat!
INGREDIENTS
For the Pasta:
- 1 (16 oz.) package organic penne pasta (or your favorite short-cut pasta; see Notes for a gluten-free option)
- 1 tablespoon extra virgin olive oil
For the Sauce:
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 2 medium bell peppers, chopped (use a mix of colors for a vibrant dish)
- 2 fresh thyme sprigs
- 2 tablespoons organic all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1-2 tablespoons jerk seasoning (adjust to taste)
- 1 Scotch bonnet pepper or habanero (optional, for extra heat)
- 1 ½ cups organic heavy cream (see FAQ for a vegan option)
- 1 ¼ cups organic vegetable broth
- 2 tablespoons white cooking wine (or substitute with extra vegetable broth)
- 1 cup freshly grated Parmesan cheese (or Mild/Sharp Cheddar)
INSTRUCTIONS
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (about 6-8 minutes).
- Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
Step 2: Prepare the Sauce
- In a large (12-inch) skillet over medium heat, heat 1 tablespoon olive oil. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Stir in the chopped bell peppers and optional Scotch bonnet, cooking until softened, about 3-4 minutes.
- Sprinkle in the flour, smoked paprika, jerk seasoning, and sea salt, stirring well to coat the vegetables.
- Gradually whisk in the heavy cream, vegetable broth, and white cooking wine, ensuring a smooth, lump-free consistency.
- Add the thyme sprigs and reduce heat to low. Let the sauce simmer for 3-4 minutes, allowing it to thicken while the flavors meld.
- Stir in the grated Parmesan cheese until fully melted and the sauce is rich and creamy.
Step 3: Assemble & Serve
- Add the cooked pasta to the skillet, tossing until fully coated in the sauce.
- Remove from heat, discard the thyme sprigs, and serve immediately.
- Garnish with chopped scallions and enjoy on its own or alongside your favorite protein.
Bon Appétit!
Let me know if you’d like any adjustments!
