Rasta Pasta Recipe

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Make this Rasta Pasta recipe all year long! You can enjoy this pasta recipe any day; it is not only for comfortable sweater months. Made from sautéed bell peppers blended in a creamy sauce, this noodle dish finishes with fresh tomatoes and grated parmesan cheese. 

Restaurant-quality pasta that’s easy to make at home.

With a slight kick from the homemade jerk seasoning and the creaminess in the sauce, this Rasta Pasta dish will have you feeling the island vibes from the very first bite. 

WHAT’S RASTA PASTA?

In our house, pasta rotates constantly, particularly in the evenings and on cold winter days, as we start wearing cozy slacks and long-sleeved shirts about time.

My family loves it when a hearty pasta dish is served for dinner.

We created this Rasta Pasta using our (hot) jerk (seasoning) flavor. It may indeed be made mild or hot. 

The local grocery store also carries the dry jerk seasoning for purchase.

The pasta is often paired with shrimp, chicken, and sometimes beef bites.

The ingredients in this Rasta pasta dish bring the rich Caribbean tastes right into your house. 

You can add any meat or fish to this recipe if you like it to be non-vegetarian. Many times, this meal is presented with shrimp.

But this vegetarian version is as delicious as any noodle dish you would get from any restaurant.

This mildly spicy pasta has the perfect level of spice, whilst absolutely overflowing with flavor. It’s easy to prepare, it is creamy, hearty, and delicious!

THE BEST SPICY PASTA RECIPE

Our house now prefers this dish above anything else. The family has lately developed an infatuation with it, and we could eat it all day long.

Besides, my husband would most likely not notice the absence of meat among the few items he would consume. Here’s the reason I believe you will appreciate it just as much as we do

• Filled with flavor – The sauce is bursting with flavor from the jerk seasoning.
• Cheesy / Tomatoes – The combination of the tomatoes and the cheesy sauce works so well together. The grape tomatoes are juicy and add an extra depth of flavor!
• Perfect For Date Night – I don’t know about you, but we have not had a proper date night in so long, this recipe is great for a cozy dinner with red wine.  

DON’T SACRIFICE THE FLAVOR

Starting with seasoned spaghetti or a choice of noodles. The recipe calls for lightly seasoned pasta (mainly with salt and pepper) the minute you start cooking it, to guarantee you maximize the flavors in your dish.

This gives the pasta a nice nudge from the very start.  

SPICY CREAMY SAUCE VARIATIONS

As stated above, this sauce can easily turn into a protein meal. Consider using the following suggestions below. 

• Use boneless chicken 
• Use beef tips.
• Use jackfruit as a substitute for meat (vegan).
• Use salmon.
• Use mixed vegetables and greens.
• Use chickpeas.

MAKE IT CREAMY

The Rasta pasta ingredients can be very versatile. If you do not want to add cheese to the sauce, that’s perfectly fine.

You can omit the cheese and opt for a saucy sauce instead. 

To thicken the sauce, we recommend using heavy cream in conjunction with the pasta water. You may also use half-and-half, which is optional. 

Going that route, I recommend using probably about 1 cup of heavy cream (to make it extra thick), or ½ cup of half-and-half. 

OR, if you don’t want it creamy at all, that’s perfectly fine. This pasta was quite delicious without the creamer and or cheese. However, the creaminess does balance the heat very well.

The sauce in this pasta recipe will naturally thicken because of the starch from the pasta.  

If the sauce is too thick, add extra liquid (milk, creamer, or half-and-half), about ¼ cup increments until smooth and silky, or to your liking.

Once the pasta is well coated with the cheese and spinach. Remove the pasta from the heat, top with tomatoes, serve and enjoy.

PREPARE EXTRA SAUCE

If you want to take this pasta dish to the next level, consider adding mushrooms. 

The mushroom will add a meaty texture/component to the dish. 

Mushrooms absorb water and flavor like sponges, proper cleaning is essential when it comes to cleaning mushrooms.

Be mindful that mushrooms have a lot of water; therefore, water will release as they cook, but will quickly be evaporated as they continue to cook.

If you want to use mushrooms in this meal, consider the following mushrooms to use:

• Oyster Mushrooms – If you have never had oyster mushrooms, you are in for a treat. These mushrooms take no time to cook. They are perfect for stir-fries. Oyster mushrooms have a mild seafood flavor and they are very popular in Asian recipes. They also work well when paired with dumplings or stew like this pigeon stew recipe.

• White Button Mushrooms — These mushrooms are mildly flavored. They are cleaner than most and fresh. They are perfect in salads. They absorb as much flavor as any other mushroom. They are also great in pizza and in marinara sauce.

• Trumpet Royale (King Trumpet) — This type of mushroom is often used by chefs because of its firm meaty texture. Trumpet mushroom has a savory flavor. They are great in creamy sauce and pair well with parmesan cheese.

• Cremini — This is a versatile mushroom with many flavors, even more so than white mushrooms.  These are actually known as baby Portabellas. The mushrooms are best for grilling, especially when paired with vegetables.

HOW TO MAKE SPICY JERK SEASONING

Here’s what you’ll need to make this seasoning.

• 1 tbsp garlic powder
• 1 tbsp cinnamon
• 1 tbsp allspice
• 1 tbsp smoked paprika
• 1 tbsp nutmeg
• 1 tbsp cayenne pepper
• 1 tbsp dried parsley
• 1 tbsp white pepper or black pepper
• 1 tbsp cumin
• 1 tbsp savory
• 2 tsp kosher salt
• 1 tsp ground cloves
• 1 tsp brown sugar

COOK’S TOP TIPS 

• I like to have fresh spinach in this sauce instead of frozen spinach. Frozen spinach will release water and will complicate the thickness of the sauce and dish. 
• It’s best to use freshly grated parmesan cheese.
• It’s best to sauté the vegetables first instead of adding them to the pasta sauce directly. 
• This recipe will work with any pasta such as rotini, farfalle, and rigatoni.

• You can substitute the heavy cream, or milk with coconut milk. Be mindful that this will alter the taste and flavor. 
• Follow the directions on the package to cook the pasta, however, remove the pot from the stove when the pasta is cooked al dente (firm to the bite). The pasta will finish cooking in the sauce. 

Frequently Asked Questions

PASTA VARIATIONS

The beauty of this pasta dish is that there is no special rule. You can add different toppings to your pasta to make it your own.

• Protein: feel free to add meat, chickpeas, or even tofu.
• Vegetables: consider adding broccoli, mixed vegetables, or frozen peas.
• Herbs: this pasta is great with fresh herbs like parsley or thyme. Other great options include green onions, basil, or chives. Remember to make this recipe your own. 

HAITIAN FOOD RECIPES TO PAIR WITH THIS PASTA

Although this spicy pasta recipe tastes great as is, consider adding about 1 tablespoon of the Haitian Epis (seasoning) to the sauce.

This will elevate the pasta sauce further.  And if you would like to add a protein to accompany it, I would strongly recommend the poulet en sauce.

MORE PASTA DISHES YOU’LL LOVE

If you love this spicy penne recipe; next, try any one of the following recipes listed below:

Macaroni Au Gratin

Pesto Gnocchi

Haitian Spaghetti

Spaghetti Squash Boat

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Homemade Rasta Pasta

Savory Thoughts

This mildly spicy Rasta Pasta will make you feel the island vibes from the first mouthful with a small kick from the handmade jerk flavor. 

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine Caribbean

Servings 8 People

Calories 127 kcal

Equipment

• Pasta Pan or Large Pan
• Strainer

Ingredients

  

1x2x3x

• 1 lb. penne pasta reserve 2 cups pasta water
• 2 tbsp. olive oil
• 1 tbsp. butter
• bell peppers cut in sticks; half red, orange, green, or yellow
• 2 garlic cloves minced
• ½ cup onion diced
• 1 tbsp. all- purpose flour
• 2 tbsp. jerk seasoning; divided
• 12 FL. Oz. Can carnation milk you can also use whole milk, coconut milk, almond milk
• ½ cup parmesan cheese
• 2 handful spinach
• ½ cup mozzarella cheese or more if preferred 
• ½ cup Grape Tomatoes slice in half

Instructions

 

• Cook the pasta in accordance with the directions on the package, but al dente (firm to the bite).
  
• Add oil and butter to melt on medium heat. Then add the peppers, garlic and onions. Cook for 1 minute or until fragrant. Add 1 tbsp. of the jerk seasoning. Stir.
  
• Add the flour; stir and work fast as the flour will begin to lump. Add the milk slowly while stirring. Continue stirring until the lumps are no longer visible.
  
• When the sauce starts to bubble, reduce the heat to medium-low. Add the grated parmesan cheese and continue to stir.

  Then add pasta, spinach, and pasta again (repeat until all of the pasta has been added). Stir in between each addition. Add the 1 cup pasta water and mix well again (add more if additional sauce is desired).
  
• Add the remaining jerk seasoning and mozzarella cheese. Mix well.
  
• Top with grape tomatoes. Serve warm and enjoy
  

Video

Notes

• It’s best to sauté the vegetables first instead of adding them to the pasta sauce directly. 
• This recipe will work with any pasta such as rotini and rigatoni.

*** Calories are estimated per serving and do not include the jerk spice seasoning base.

Nutrition

Serving: 8PeopleCalories: 127kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 278mgPotassium: 83mgFiber: 2gSugar: 5gVitamin A: 48IUVitamin C: 50mgCalcium: 59mgIron: 3mg

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