1can carnation milkyou can also use whole milk, coconut milk, almond milk
½cupmozzarella cheeseor more if preferred
½cupGrape Tomatoesslice in half
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 tablespoon 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
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 does not include the jerk spice seasoning base.