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Creamy Jamaican Rasta Pasta

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A vibrant dish that blends the creamy richness of pasta with the bold flavors of Jamaican cuisine, creating an irresistible meal that delights the senses.

Ingredients

Scale
  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp Jamaican jerk seasoning
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1 cup grated Parmesan cheese
  • Fresh parsley, for garnish

Instructions

  1. Cook the Penne Pasta: Fill a large pot with salted water and bring it to a boil. Add penne pasta and cook until al dente, about 10–11 minutes. Once cooked, reserve ½ cup of pasta water, then drain the rest.
  2. Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn translucent, about 4–5 minutes. Incorporate the minced garlic, and cook until fragrant, roughly 30 seconds.
  3. Add the Bell Peppers and Jerk Seasoning: Toss in the sliced bell peppers and jerk seasoning. Sauté for another 5–6 minutes, letting the peppers soften slightly.
  4. Craft the Creamy Sauce: Pour in the chicken or vegetable broth, allowing it to simmer for about 2 minutes. Gradually stir in the heavy cream and grated Parmesan cheese until smooth.
  5. Combine With Pasta: Add the drained pasta to the skillet, tossing gently to ensure every piece is well-coated. Adjust consistency with a bit of reserved pasta water if needed, and let everything simmer together for 2-3 more minutes.
  6. Season and Serve: Finally, season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Make ahead by prepping vegetables and seasoning in advance to streamline cooking time. Experiment with additional proteins or vegetables to customize the dish.

Nutrition

Find it online: https://www.spiritsdrink.com/creamy-jamaican-rasta-pasta/