cc cream oil free

CREAMY JAMAICAN RASTA PASTA

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! 

CREAMY AVOCADO PASTA SAUCE (GREEN PASTA)

This rich and flavorful creamy avocado pasta comes together in just 15 minutes (or less!) with only five simple ingredients. Perfect for a nutritious midweek meal, this vibrant green sauce is gluten-free, dairy-free, oil-free, and completely vegan!

INGREDIENTS

  • 7 oz pasta of your choice
  • 1 small avocado (or ½ large avocado)
  • 1 cup loosely packed basil leaves
  • ½ lemon (juice and zest)
  • 1 garlic clove
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup reserved pasta water

INSTRUCTIONS

  • Cook the pasta according to the package directions until it reaches your preferred texture (al dente or softer).
  • When draining the pasta, reserve about 1 cup of pasta water.
  • In a blender, combine the avocado, basil, lemon juice and zest, garlic, salt, pepper, and ⅓ of the reserved pasta water. Blend until smooth, gradually adding more water until the sauce reaches your desired consistency.
  • Taste and adjust seasoning or lemon juice as needed. Toss the sauce with the cooked pasta, mix well, and serve immediately.
  • For extra flavor, top with parmesan or nutritional yeast (for a vegan option).

STORAGE TIPS

  • This pasta is best enjoyed fresh, but leftovers can be stored in the refrigerator for 1-2 days.
  • The sauce may lose some flavor over time, so consider adding extra lemon juice or seasoning before serving.
  • Freezing is not recommended as it may affect texture and taste, but if you’d like to try, store it in an airtight container for up to 1-2 months.

ADDITIONAL NOTES

  • Save leftover pasta water to use in sauces or bread recipes—freeze in an ice cube tray for later. (Avoid using salted pasta water for plants!)
  • A food processor can be used instead of a blender, but the sauce may not be as smooth.
  • If reheating, note that avocado flavor changes when warmed.
  • Check the full post for ingredient notes, add-ins, and recipe variations!

NUTRITION (PER SERVING)

  • Calories: 462 kcal
  • Carbohydrates: 82g
  • Protein: 15g
  • Fat: 9g
  • Saturated Fat: 1g
  • Sodium: 595mg
  • Potassium: 547mg
  • Fiber: 8g
  • Sugar: 4g
  • Vitamin A: 714 IU
  • Vitamin C: 22 mg
  • Calcium: 61 mg
  • Iron: 2 mg