Single Serving Rasta Pasta
This Single Serving Rasta Pasta, often referred to as a Jamaican Alfredo, is a fusion of traditional Italian Alfredo pasta with vibrant Caribbean flavors. This dish features pasta, typically penne, tossed in a creamy, indulgent sauce made with a base of heavy cream, offering a smooth, velvety texture that’s similar to a classic Alfredo.
What sets this Jamaican version apart is the infusion of jerk seasoning, giving the sauce a bold, smoky, and spicy kick that elevates the dish with heat and depth.Garlic, scallions, and a hint of fresh thyme enrich the sauce, adding a fragrant, herbal note that complements the creamy base.
Colorful sautéed bell peppers—red, yellow, and green—top the dish, adding a crunchy texture and a burst of freshness. For protein, you’ll often find it paired with jerk chicken or shrimp, marinated in the same spicy, smoky seasoning, giving the dish its signature Caribbean flair.
The combination of creamy richness, spicy heat, and vibrant vegetables makes this Jamaican Alfredo (Rasta Pasta) a bold, satisfying comfort food that brings the warmth of the islands into the creamy goodness of Alfredo pasta.
During my time catering, I sold this dish an unbelievable amount of times! When I sold singular plates, I could always count on selling out of this dish before I finished cooking. If you like creamy pastas, you’ll love this recipe. Give my Drunken Shrimp Pasta recipe a try next !
Why You’ll Love This Single Serving Rasta Pasta Recipe
- Bold, Flavorful Fusion: A perfect blend of creamy Alfredo with spicy jerk seasoning for a unique, zesty twist.
- Quick & Easy: A single serving that’s simple to prepare, offering a satisfying meal without the hassle.
- Customizable: Add your favorite protein like jerk chicken or shrimp, or keep it vegetarian with colorful bell peppers.
Single Serve Rasta Pasta
Ingredients
- ⅔ cup penne pasta
- ¼ red bell pepper sliced
- ¼ green bell pepper sliced
- ¼ yellow onion sliced
- 1 scallion chopped
- 2 garlic cloves minced
- 1¼ cup heavy cream
- 2 tbsp wet jerk seasoning
- 1 tsp Maggi All purpose seasoning
- ½ tsp sazon
- 1 sprig of thyme
- ½ cup parmesan cheese
- parsley to garnish
- ½ scotch bonnet pepper (optional) diced
- 2 tbsp oil
Instructions
- Boil pasta in a pot of salted water until al dente. Set aside. Do not put oil in water or onto pasta once straining.
- To a skillet on medium-high heat, add in onions and peppers and sauté until transclucent. Add in garlic, scotch bonnet, and green onion. Sauté until fragrant.
- Add in heavy cream, jerk seasoning, sazon and Maggi all purpose seasoning. Whisk to combine everything. Add in thyme and lower heat to medium-low.
- Add in parmesan cheese and whisk until combined and smooth. Allow sauce to thicken and add in cooked pasta. Stir to coat pasta with sauce.
- Garnish with parsley and top with your favorite protein.
