My take on the famous Rasta Pasta

So I kept seeing this creamy, seasoned, cheesy pasta on my timeline and I couldn’t resist!  I’ve read tons of recipes and watched endless videos on this popular pasta and here’s my take on it….not the original recipe…



1 bag/box of penne pasta

250mg coconut milk, or heavy cream or any milk you have at home (don’t brave these COVID19 streets for milk)

1/4 cup low sodium vegetable stock (or water with a crushed bouillon cube or all purpose seasoning)

2 tablespoons jerk seasoning (the wet one that comes in a bottle, if you don’t have jerk seasoning make some fresh green seasoning – garlic, onion, chive, ginger, pimento peppers etc. use 2 tablespoons)

1 cup shredded cheese (cheddar or any kind you have)

1 red bell pepper

1 green bell pepper

1/2 tsp all purpose seasoning

2 cloves garlic (finely chopped)

2 tbsp. butter

4 sprig of thyme

Fresh parsley

Salt and black pepper to taste

Boil pasta (following instructions on packet).  While pasta is boiling wash and slice bell peppers in 1/4″ strips.  Chop garlic finely.

Place 2 tablespoons of butter in a skillet on medium heat and sauté garlic.  Once garlic is tender, add peppers, jerk seasoning or green seasoning and cook, stirring regularly.  Drain pasta and set aside.  Add coconut milk, vegetable stock, all purpose seasoning, black pepper, salt,  and 2 sprigs of thyme and bring to a simmer.  Simmer for about 10mins then add shredded cheese. Add pasta and turn heat to low, combine pasta and sauce until pasta is fully coated, taste and adjust seasoning to preference.  Sprinkle some finely chopped parsley and serve with chicken, shrimp, pork, oxtail or fish!!!


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