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.

Ingredients

Scale

Pasta and Cooking Liquid

1 box penne pasta (approximately 12 ounces)
4 cups water
1 tbsp salt (for pasta water)
1 tbsp olive oil (for pasta water)

Sautéed Vegetables

1/2 each of red, yellow, and green bell peppers, diced (about 1 1/2 cups total)
1 tsp minced garlic
1 tbsp olive oil (for sautéing)

Roux and Sauce

2 tbsp butter
1 tbsp all-purpose flour
2 1/2 cups heavy whipping cream
1 cup Mexican-style four cheese blend
1/2 cup mozzarella cheese

Seasoning

2 tbsp wet jerk seasoning (such as Walkerwood)
1 tsp dry jerk seasoning
1 tsp seasoning salt
Salt and pepper to taste

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

Nutrition

Serving Size: 1 cup
Calories: 480 kcal
Sugar: 4 g
Sodium: 680 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 110 mg

Keywords: Jamaican Rasta Pasta, jerk pasta, creamy pasta recipe, spicy pasta, Caribbean pasta dish