I enjoy this recipe because it’s rich, flexible, and packed with flavor. I like that I can easily customize it with different proteins or keep it simple and creamy. The balance of spice, creaminess, and fresh lime makes this pasta feel indulgent without being heavy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 oz (340g) penne or rigatoni pasta (or pasta of choice) 2 tablespoons olive oil or vegetable oil 1 medium onion, sliced thinly 1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 green bell pepper, julienned 2 cloves garlic, minced 1 tablespoon jerk seasoning (make sure it’s halal) 1 teaspoon paprika ½ teaspoon ground thyme 1 teaspoon ground allspice ½ teaspoon ground black pepper 1 ½ cups heavy cream or coconut cream (for a dairy-free option) 1 cup chicken broth or vegetable broth 1 tablespoon tomato paste (optional) 1 tablespoon freshly squeezed lime juice 1 ½ cups cooked chicken breast, shrimp, or tofu (optional) ½ cup grated parmesan cheese (optional for non-vegetarian) Salt to taste Fresh cilantro or parsley for garnish (optional)
Directions
I start by bringing a large pot of salted water to a boil and cooking the pasta according to the package instructions until al dente. I drain it and set it aside.
In a large skillet, I heat the olive oil over medium heat. I add the sliced onion and all the bell peppers and sauté them for about 5 to 7 minutes, until they soften and start to caramelize slightly. I stir in the minced garlic and cook for another minute until fragrant.
I add the jerk seasoning, paprika, thyme, allspice, and black pepper, stirring well and letting the spices toast for 1 to 2 minutes to deepen their flavor. I pour in the heavy cream or coconut cream along with the broth, and I add the tomato paste if I’m using it. I stir everything together and bring the sauce to a gentle simmer.
I let the sauce cook for about 5 to 7 minutes, until it thickens slightly. I stir in the lime juice and taste, adjusting the salt or spice level as needed. I add the cooked pasta to the skillet and toss it gently so it’s fully coated in the sauce. If I’m using cooked protein, I add it at this stage and let everything simmer together for another 2 to 3 minutes.
Servings and Timing
I make this recipe to serve about 4 to 6 people. The prep time takes me around 10 minutes, the cooking time is about 30 minutes, and the total time comes to approximately 40 minutes.
Variations
I sometimes use coconut cream for a dairy-free version with a subtle sweetness. I like adding shrimp for a seafood twist or tofu for a vegetarian option. When I want extra heat, I add a pinch of chili flakes or extra jerk seasoning.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop with a splash of broth or cream to loosen the sauce.
FAQs
Is Rasta Pasta very spicy?
I find it mildly spicy, but I adjust the jerk seasoning to control the heat.
Can I make this vegetarian?
I skip the meat and use vegetable broth and tofu or vegetables instead.
What pasta shape works best?
I like penne or rigatoni because they hold the sauce well.
Can I use canned coconut milk?
I can, but I prefer coconut cream for a thicker sauce.
Does the lime juice matter?
I think it really brightens the dish and balances the creaminess.
Can I make this ahead of time?
I do, but I reheat it gently so the sauce doesn’t separate.
Is parmesan traditional?
I treat it as optional, and it’s great if I want extra richness.
Can I add more vegetables?
I sometimes add mushrooms or zucchini for more texture.
How do I keep the sauce from getting too thick?
I add a splash of broth while reheating if needed.
What should I serve with this?
I usually serve it on its own or with a simple salad.
Conclusion
I find this Rasta Pasta to be a creamy, bold, and satisfying meal that’s perfect for both weeknights and special occasions. With vibrant vegetables, warming spices, and a rich sauce, it’s a dish I love making whenever I want something comforting with a kick of flavor.
Rasta Pasta is a creamy, colorful Caribbean-inspired pasta dish made with bell peppers, jerk seasoning, and a rich sauce balanced with fresh lime. It’s bold, comforting, and vibrant, with just the right amount of spice and warmth.
Ingredients
12 oz (340g) penne or rigatoni pasta
2 tbsp olive oil or vegetable oil
1 medium onion, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 green bell pepper, julienned
2 cloves garlic, minced
1 tbsp jerk seasoning (halal-certified)
1 tsp paprika
1/2 tsp ground thyme
1 tsp ground allspice
1/2 tsp ground black pepper
1 1/2 cups heavy cream or coconut cream
1 cup vegetable broth
1 tbsp tomato paste (optional)
1 tbsp fresh lime juice
Salt, to taste
Fresh cilantro or parsley, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
Heat oil in a large skillet over medium heat.
Add sliced onion and bell peppers and sauté for 5–7 minutes until softened and lightly caramelized.
Stir in minced garlic and cook for 1 minute until fragrant.
Add jerk seasoning, paprika, thyme, allspice, and black pepper. Toast spices for 1–2 minutes.
Pour in cream and vegetable broth. Add tomato paste if using and stir well.
Simmer sauce for 5–7 minutes until slightly thickened.
Stir in lime juice and adjust salt to taste.
Add cooked pasta and toss until evenly coated in sauce.
Simmer together for 2–3 minutes, garnish with fresh herbs, and serve hot.
Notes
Use coconut cream for a dairy-free version.
Adjust jerk seasoning to control spice level.
Lime juice brightens and balances the creamy sauce.
