RASTA PASTA RECIPE
This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
- Add the garlic and 1 tablespoon Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.
- Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.
Nutrition Facts : Calories 556 kcal, Carbohydrate 57 g, Protein 20 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 65 mg, Sodium 610 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 10 g, ServingSize 1 serving
RASTA PASTA
While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.
Provided by Linda
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
- Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
- Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 68 g, Cholesterol 45.2 mg, Fat 9.6 g, Fiber 7 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 1107.2 mg, Sugar 17.7 g
RASTA PASTA RECIPE
Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It's creamy, rich, spicy, and cheesy.
Provided by Diana
Categories Main Course
Time 15m
Number Of Ingredients 10
Steps:
- Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
- I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
- Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
- Add jerk seasoning to the pot.
- Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
- Garnish with chopped chives, green onions or parsley and serve.
Nutrition Facts : Calories 742 kcal, Carbohydrate 92 g, Protein 40 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 214 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
JERK CHICKEN RASTA PASTA
I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
- Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
- Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
- Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
- Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
- Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.
RASTA PASTA WITH JERK CHICKEN
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.
Provided by Millie Peartree
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
- Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
- Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
- As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
- Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
- Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
- Top with the jerk chicken, and garnish with green onions. Serve hot.
RASTA PASTA
Provided by Food Network
Yield 2 servings
Number Of Ingredients 12
Steps:
- Start by placing pasta in boiling water. Place oil in a large saute pan and cook until hot. Add onions and cook until translucent. Add garlic, seafood, peppers, coconut cream and white wine. Season with salt and paper to taste. Toss until mussels begin to open. Then cover and cook about 2 to 5 more minutes or until shrimp cook through. Strain pasta and add to the pan and toss. Garnish with parsley and serve.
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- Rasta Pasta with Shrimp. It should come as no surprise that combining jerk shrimp (a Caribbean classic) with spaghetti (an Italian staple) makes for one delightful dish.
- Rasta Pasta with Caribbean Jerk Chicken. For many people, jerk chicken is the first thing that comes to mind when they think of Jamaican cuisine. This jerk chicken pasta is very customizable and is sure to be a hit at any dinner party or event.
- Creamy Rasta Pasta. This pasta takes a step away from the red sauce in favor of a white cream sauce that manages to be pretty light. With the option to use heavy cream or coconut milk, you can really play with the flavor profiles here.
- Vegetarian Rasta Pasta. Jerk seasoning doesn’t have to be used on meat or fish. It blends nicely into any vegetarian dish, and this recipe makes great use of it.
- Instant Pot Rasta Pasta. The Instant Pot may be more known for its ability to quickly make soups, stews, and braised meats, but it’s actually quite a great tool for pasta as well.
- Ramen Noodle Rasta Pasta. You may not picture ramen noodles when you think of Jamaica, but that doesn’t mean that they aren’t a great addition to this popular recipe.
- Vegan Rasta Pasta. While many of the previous dishes can be made vegetarian, the cream sauce means they aren’t necessarily vegan-friendly. Here, you’ll use coconut milk instead of cream and you’ll leave out the parmesan.
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