la mer cream 1 oz

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! 

LOADED KETO BROCCOLI CAULIFLOWER SALAD

This flavorful keto broccoli cauliflower salad is perfect for summer picnics and parties. Easy to prepare, it’s loaded with bacon, cheese, and other tasty ingredients, all tossed in a creamy, sugar-free mayo dressing. Each serving contains just 1.9g net carbs!

INGREDIENTS (SERVES 12)

  • 1 cup mayonnaise
  • 1 tbsp Swerve (or preferred sweetener)
  • 2 tbsp apple cider vinegar
  • 3 cups raw broccoli florets, chopped
  • 3 cups raw cauliflower florets, chopped
  • ½ red onion, chopped
  • ½ cup shredded cheddar cheese
  • 8 oz bacon, cooked and crumbled
  • ½ cup raw pecan pieces
  • Salt and black pepper to taste

INSTRUCTIONS

  • Prepare the Bacon:
    • Cook the bacon using your preferred method, then let it cool before crumbling. Set aside.
  • Make the Dressing:
    • In a small bowl, whisk together the mayonnaise, Swerve, and apple cider vinegar until smooth.
  • Assemble the Salad:
    • In a large bowl, combine the chopped broccoli, cauliflower, red onion, cheddar cheese, and pecans.
    • Pour the dressing over the salad and mix well to coat evenly.
  • Add the Bacon & Chill:
    • Fold in the crumbled bacon. If making the salad ahead of time, add the bacon just before serving to keep it crispy.
    • Refrigerate until ready to serve.

NUTRITIONAL INFORMATION (PER SERVING)

  • Calories: 235
  • Fat: 22.6g
  • Carbs: 4.8g
  • Fiber: 2.9g
  • Protein: 5.2g
  • Net Carbs: 1.9g

Enjoy this crunchy, creamy, and satisfying keto salad at your next gathering!