Jamaican Rasta Pasta
A vibrant and flavorful pasta dish inspired by Jamaican culture, showcasing a blend of fresh vegetables and jerk seasoning in a creamy sauce.
Ingredients
Pasta and Cooking Ingredients
- 1 box penne pasta
- 4 cups water
- 1 tablespoon salt for pasta water
- 1 tablespoon olive oil for pasta water
Vegetables
- 1/2 each red bell pepper, diced
- 1/2 each yellow bell pepper, diced
- 1/2 each green bell pepper, diced
- 1 teaspoon minced garlic
Sauce Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 1/2 cups heavy whipping cream
- 1 cup Mexican-style four cheese
- 1/2 cup mozzarella cheese
- 2 tablespoons wet jerk seasoning such as Walkerwood
- 1 teaspoon jerk seasoning (dry)
- 1 teaspoon seasoning salt
Seasoning
- Salt and pepper to taste
Instructions
Boil the Pasta
- Bring four cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water.
- Add the pasta and cook according to package instructions (10-12 minutes) until al dente. Drain and set aside.
Sauté the Vegetables
- Heat a drizzle of olive oil in a medium-sized pan over medium heat.
- Add the minced garlic and diced bell peppers. Sauté for a few minutes until they reach the desired texture. Set aside.
Create the Sauce
- In the large pot used for boiling pasta, melt 2 tablespoons of butter over medium heat.
- Sprinkle in 1 tablespoon of all-purpose flour and whisk continuously for about a minute while cooking. Gradually add 2 1/2 cups of heavy whipping cream.
- Bring the mixture to a boil and let it thicken for about 5 minutes.
Mix in Ingredients
- Stir in the sautéed garlic and bell peppers, followed by Mexican-style four cheese and mozzarella cheese.
- Add wet jerk seasoning, dry jerk seasoning, and seasoning salt. Mix thoroughly until well combined.
Combine with Pasta
- Add the cooked penne to the sauce and stir gently to coat the pasta.
- Taste and adjust salt and pepper as needed. Serve immediately.
Notes
Garnish with freshly chopped parsley or cilantro. Pair with a salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.