Just thirty minutes are enough to prepare this mouth-watering Caribbean-inspired dish that combines creamy pasta with grilled button mushroom and sautéed bell peppers.
Busy weeknights’ saviour – a tasty delicious meal, ready in thirty minutes! It’s a smooth, extravagant and hot treat to keep one asking for more.
I originally thought Rasta Pasta was rooted in the Rastafari culture of Jamaica. But my followers educated me otherwise.
However, Jamaican flavors heavily influenced this dish, including vibrant bell peppers and bold jerk seasoning. A delightful spicy kick accompanied by creamy cheesy goodness makes it a comforting pasta dish to satisfy all your cravings.
Sautéed or roasted, the bell peppers bring both vivid color and flavor to the dish. They are combined with cooked pasta and grilled mushrooms in a luxurious creamy sauce that is rich and cheesy.
For those hot summer evenings when you want something filling but enjoyable, try out this Rasta Pasta recipe. Get ready to fall in love with this irresistible pasta dish!
Elevate Pasta Game with Rasta Pasta Magic
Ingredients
Instructions
Cook Pasta:
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Season Mushrooms:
In a bowl, toss the sliced mushrooms with the crushed pepper, salt and olive oil seasoning until evenly coated.
Grill Mushrooms:
Heat olive oil in a grill pan or skillet over medium-high heat. Add the seasoned mushrooms and grill for 4-5 minutes until tender and slightly charred. Remove from heat and set aside.
Saute Peppers:
In the skillet, add the onion, sliced bell peppers and minced garlic. add jerk spices and seasoning. Sauté for 3-4 minutes until peppers are tender-crisp.
Make Sauce:
Reduce heat to medium-low. Pour in the coconut milk, fresh cream and shredded cheese, if using. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Ingredients:
Add the cooked pasta and half grilled mushrooms to the skillet. Toss everything together until well coated in the creamy sauce.
Serve:
Garnish with chopped Coriander and serve hot.
Tricks & Tips:
Use Ample Water:
Cook pasta in a large pot of generously salted boiling water. Using plenty of water ensures that the pasta cooks evenly and doesn't stick together.
Stir Frequently:
Stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the pot or clumping together.
Test for Doneness:
Check the pasta for doneness a few minutes before the recommended cooking time on the package. Pasta should be al dente, meaning it's tender yet still slightly firm to the bite.
Reserve Pasta Water:
Before draining the cooked pasta, reserve a cup of the pasta cooking water. This starchy water can be added to sauces to help thicken and emulsify them.
Don't Rinse Pasta:
Avoid rinsing cooked pasta under cold water unless you're making a pasta salad. Rinsing removes the starches that help sauces adhere to the pasta.
Finish Cooking in Sauce:
For the best flavour absorption, finish cooking the pasta by tossing it directly in the sauce for a minute or two before serving.
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Sodium 450mg19%
- Total Carbohydrate 47g16%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
So nicely simplified pasta recipe, fewer ingredients and lees effort. came out so tempting. I love how you plate all your food makes it really special.
Thanks so much for your motivating and energetic comment.