Homemade Rasta Pasta

With a slight kick from the homemade jerk seasoning, this spicy Rasta Pasta will have you feeling the island vibes from the very first bite.

Course Main Dish

Cuisine Caribbean

Prep Time 10

Cook Time 22

Total Time 32

Servings People

Calories 127kcal

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

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

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.