Rasta Pasta Recipe

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

You haven’t had the best pasta dish yet if you haven’t tasted this Rasta Pasta! Oh, man, you are so in for a treat! This was so good and I highly recommend it to my friends. Feel free to tweak a bit to your liking. Have a great day, friends. Enjoy!

Ingredients:

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

3 cloves garlic chopped

2 tbsp olive oil or vegetable oil

1 red bell pepper sliced

1 small onion chopped

1 tbsp Jamaican jerk seasoning

1 orange bell pepper sliced

8 oz. fettuccine pasta

Salt and pepper to taste

1 c of grated fresh Parmesan cheese or more as needed

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

14 oz. fire-roasted tomatoes (Optional)

Directions:

Place 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.

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

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

Add the tomatoes and stir until well mixed. Cook for about 5 minutes or until soft.

Pour in the coconut milk and stir until well mixed. Simmer for about 5 minutes or until the texture becomes 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 sauté and toss until well coated.

Garnish with your preferred herbs.

Serve and enjoy!

Nutrition Facts:

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