Rasta Pasta Recipe

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

I was looking for a new and awesome recipe last night when I have stumbled upon this Rasta Pasta Recipe. I am so glad that I gave it a try because I never would have tasted perfection! Now, it’s your time to try it. I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

1 tbsp Jamaican jerk seasoning

1 small onion chopped

3 cloves garlic chopped

1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)

1 red bell pepper sliced

1 c coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavour

14 oz. fire-roasted tomatoes (Optional)

1 c of grated fresh Parmesan cheese or more as needed

8 oz. fettuccine pasta

1 orange bell pepper sliced

Salt and pepper to taste

2 tbsp olive oil or vegetable oil

Directions:

Put a large pan on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.

Add the peppers and onion, then sauté until soft and translucent.

Add the garlic and 1 tbsp of Jamaican Jerk seasoning, then sauté just until aromatic.

Sprinkle salt and pepper to season, then stir and cook for about a minute.

Add the tomatoes and, then stir and cook for a few minutes.

Add the coconut milk and stir until well blended. Simmer for a few minutes and allow the mixture to become thick.

Add the Parmesan cheese and stir until well mixed. Remove from the stove.

Refer to the directions provided on the package of the Fettucine noodles on how to cook them. Drain and rinse with cold water.

Add the cooked pasta into the pan and toss until well coated by the delicious sauce.

Sprinkle freshly chopped herbs on top to garnish.

Serve right away and enjoy!

Nutrition Facts:

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