Single Serve Rasta Pasta
Rasta Pasta is creamy pasta with jerk seasoning, coconut milk, colorful bell peppers, and grilled chicken or shrimp for a Caribbean twist.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Jamaican
- 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
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.
Keyword rasta pasta, single serving