If you have ever wondered how to bring the bold and vibrant flavors of the Caribbean right to your dinner table, Jamaican Rasta Pasta is the dish you need to try. This creamy, colorful pasta combines the zing of authentic jerk seasoning with tender penne and a rich, cheesy sauce, all brightened by a medley of fresh bell peppers. It’s comfort food with a tropical twist that’s sure to become one of your favorite go-to recipes, perfect for those moments when you want something both cozy and exciting on your plate.

Jamaican Rasta Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, contributing to the texture, flavor, and stunning appearance of Jamaican Rasta Pasta. The basics like pasta and cheese form the creamy base, while the peppers add an irresistible crunch and color. The real star, though, is the jerk seasoning that gives the dish its unmistakable Caribbean flair.

Penne pasta: The perfect sturdy shape that holds the creamy sauce beautifully.
Red, yellow, and green bell peppers: Diced to add vibrant color and a sweet, crisp bite.
Minced garlic: Infuses a deep, aromatic base note to the sautéed peppers.
Water: For boiling the pasta to al dente perfection.
Salt: Enhances all the flavors, both in the pasta water and the sauce.
Olive oil: Helps cook the peppers and garlic and adds a subtle fruity richness.
Butter: Combines with flour to create a luscious roux that thickens the sauce.
All-purpose flour: Essential for thickening, giving the sauce that velvety texture.
Heavy whipping cream: Adds indulgent creaminess to the sauce.
Mexican-style four cheese: Melts beautifully, giving the sauce depth and tang.
Mozzarella cheese: Brings gooey stretchiness to the pasta.
Wet jerk seasoning (such as Walkerwood): Injects that iconic spicy, smoky punch.
Dry jerk seasoning: Adds a concentrated burst of authentic heat and flavor.
Seasoning salt: Balances the spices perfectly.
Salt and pepper: Adjust to taste for the perfect seasoning.

How to Make Jamaican Rasta Pasta

Step 1: Cook the Penne Pasta

Start by bringing four cups of water to a roaring boil in a large pot. Add one tablespoon of salt and a tablespoon of olive oil—the salt seasons the pasta from within, and the oil prevents the noodles from sticking together. Once boiling, stir in your penne and cook according to the instructions on the box until it’s perfectly al dente. Drain them and set aside in the same pot; you’ll be returning to it for the sauce.

Step 2: Sauté the Peppers and Garlic

While the pasta cooks, heat some olive oil in a medium pan and toss in the minced garlic followed by the diced red, yellow, and green bell peppers. Sauté for just a few minutes—long enough for the garlic to become fragrant and the peppers tender yet still slightly crisp. This step really lifts the flavor and adds a beautiful splash of color that makes this Jamaican Rasta Pasta truly pop on the plate.

Step 3: Make the Creamy Roux Sauce

Back in your pasta pot, melt two tablespoons of butter and whisk in one tablespoon of all-purpose flour over medium heat. This creates your roux, the thickening base of the sauce. Meanwhile, bring 2 1/2 cups of heavy whipping cream to a gentle boil. Slowly add the cream to the roux while whisking constantly to prevent lumps. Let the sauce simmer for about five minutes until it thickens to a luxuriously smooth consistency.

Step 4: Add Cheese and Seasonings

Now for the magic—stir the sautéed garlic and bell peppers into the creamy sauce along with the Mexican-style four cheese and mozzarella. Then, add the wet jerk seasoning, dry jerk seasoning, seasoning salt, and a little extra salt and pepper to taste. Mix thoroughly; the cheesy sauce will now carry the unmistakable boldness of jerk spices balanced brilliantly with the mellow richness of cream and cheese.

Step 5: Combine the Pasta and Sauce

Finally, add the drained penne into the sauce, folding everything together gently until every piece of pasta is luxuriously coated in that colorful, spicy, and creamy goodness. At this point, your Jamaican Rasta Pasta is ready to serve—simple, satisfying, and firmly rooted in vibrant Caribbean flavor traditions.

How to Serve Jamaican Rasta Pasta

Garnishes

Fresh garnishes can elevate your dish to restaurant quality with minimal effort. Consider sprinkling finely chopped fresh parsley or cilantro to introduce a burst of green freshness. If you’re feeling adventurous, a squeeze of lime juice over the top adds a lovely citrus lift that complements the spicy jerk seasoning beautifully.

Side Dishes

Jamaican Rasta Pasta pairs wonderfully with simple side options that won’t compete with its bold flavors. A crisp garden salad dressed lightly with tangy vinaigrette or some steamed vegetables like broccoli or snap peas are fantastic choices. For a heartier meal, try serving it alongside jerk chicken or grilled shrimp to ramp up the island vibes.

Creative Ways to Present

For a fun twist, serve the Jamaican Rasta Pasta in individual small bowls made from hollowed-out bell peppers to echo the colorful ingredients inside. Another idea is to lightly toast some garlic bread on the side, perfect for mopping up any extra sauce. Presentation is all about accentuating the dish’s colorful and vibrant nature—don’t be shy about adding that extra pop of color!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this delicious Jamaican Rasta Pasta, store them in an airtight container in the refrigerator. It will keep well for up to three days, maintaining most of its creamy texture and spicy flavor with proper sealing.

Freezing

Although creamy pasta dishes don’t always freeze perfectly, you can freeze Jamaican Rasta Pasta if needed. Place it in a freezer-safe container and consume within two months for best results. Thaw overnight in the refrigerator before reheating to help preserve texture.

Reheating

When reheating, gently warm the pasta in a saucepan over low heat rather than the microwave to prevent the sauce from separating. If the sauce seems too thick or dry, add a splash of cream or milk to bring back that creamy consistency. Stir often to ensure even heating and maintain the dish’s luscious texture.

FAQs

Can I make Jamaican Rasta Pasta vegetarian?

Absolutely! This recipe is naturally vegetarian since it relies on bell peppers and a rich cheese sauce for flavor. Just be sure your jerk seasoning doesn’t contain any animal-derived ingredients, and you’re good to go.

How spicy is the jerk seasoning in this dish?

Jerk seasoning can vary in heat, but this recipe balances the spice with creamy cheese and peppers. You can always adjust the amount of wet and dry jerk seasoning to suit your tolerance or add some heat with hot sauce or chili flakes if you like it fiery.

What kind of cheese works best?

This recipe calls for Mexican-style four cheese and mozzarella because they melt well and create a creamy, stretchy sauce. Feel free to experiment with cheeses like cheddar or Monterey Jack for different flavor profiles, but avoid those that won’t melt smoothly.

Can I substitute penne for another pasta shape?

Yes! While penne is ideal for holding the sauce, other sturdy pasta shapes like rigatoni, fusilli, or farfalle work wonderfully too. Choose a pasta that can hold onto that creamy sauce well.

Is Jamaican Rasta Pasta gluten-free?

The original recipe uses all-purpose flour and regular pasta, which contain gluten. To make it gluten-free, use gluten-free pasta and substitute the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.

Final Thoughts

If you want a dish that bursts with color, creamy texture, and the tantalizing spice of the Caribbean, Jamaican Rasta Pasta has all of that and more. It’s easy enough for a weeknight dinner but special enough to impress guests with its vibrant flavors and comforting richness. Give it a try, and I promise it will become one of your go-to crowd-pleasers time and time again.

Jamaican Rasta Pasta Recipe

★★★★★

4.7 from 22 reviews

Author: Charlotte
Total Time: 35 minutes
Yield: Serves 4
Diet: Halal

Print Recipe

Description

Jamaican Rasta Pasta is a vibrant and flavorful fusion dish that combines creamy pasta with the bold and spicy flavors of Jamaican jerk seasoning and colorful bell peppers. This comforting meal features al dente penne pasta enveloped in a rich, cheesy roux sauce, enhanced by a mix of sautéed red, yellow, and green bell peppers for a visually stunning and delicious dish that’s perfect for dinner or entertaining.

Instructions

Boil Pasta: Bring 4 cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water to flavor and prevent sticking.
Cook Pasta: Once the water reaches a rolling boil, add the penne pasta. Cook according to the package directions until al dente. Drain the pasta and set aside, retaining the pot for making the sauce.
Sauté Vegetables: In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and diced red, yellow, and green bell peppers. Sauté for 3-5 minutes or until the peppers reach your desired level of tenderness. Remove from heat and set aside.
Make Roux Sauce: In the same large pot used for pasta, melt 2 tablespoons of butter over medium heat. Stir in 1 tablespoon of all-purpose flour to make a roux, cooking for about 1 minute to eliminate the raw flour taste.
Add Cream: Gradually pour in 2 1/2 cups of heavy whipping cream while whisking continuously to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and let simmer for 5 minutes until the sauce thickens to creamy consistency.
Add Cheeses and Seasonings: Stir in the sautéed garlic and bell peppers, 1 cup of Mexican-style four cheese blend, 1/2 cup mozzarella, 2 tablespoons wet jerk seasoning, 1 teaspoon dry jerk seasoning, 1 teaspoon seasoning salt, and salt and pepper to taste. Mix thoroughly until the cheeses melt and the sauce is well combined.
Combine Pasta and Sauce: Add the cooked penne pasta to the sauce, folding gently to coat all the noodles evenly with the creamy jerk-spiced sauce.
Serve: Serve your Jamaican Rasta Pasta hot as a main dish and enjoy the vibrant flavors and creamy texture.

Notes

For extra protein, consider adding cooked shrimp, chicken, or tofu.
You can adjust the jerk seasoning amount to control the spice level.
If you prefer a lighter sauce, substitute half-and-half for some of the heavy cream.
Use freshly grated cheese for better melting and richer flavor.
To make it gluten-free, use gluten-free pasta and a gluten-free flour alternative for the roux.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Boiling, Sautéing, Simmering
Cuisine: Jamaican Fusion