Easy Vegetarian Rasta Pasta Recipe

Vegetarian rasta pasta is a Jamaican-inspired creamy and spicy pasta dish packed full of flavours. Pasta tossed in a jerk-seasoned cream sauce along with sauteed crunchy mixed bell peppers. This creamy rasta pasta recipe gets ready in under 30 minutes and makes a perfect weeknight dinner.

Prep Time5

Cook Time20

Total Time25

Course: dinner, Main Course

Cuisine: International

Diet: Vegetarian

Servings:

Calories: 1855kcal

Author: Geetha

Equipment

1 Steel pot
1 Shallow Steel Pan
1 Colander
1 Spoon (Wooden/Steel)

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

250 gms (or) 2½ Cups Penne Pasta
Water to cook pasta
15 gms (or) 1 Tablespoon Butter
125 gms (or) 1 Cup Onion finely chopped
2 cloves Garlic finely chopped/minced
62 gms (or) ½ Cup Green pepper (green capsicum) washed, deseeded and sliced
51 gms (or) ⅓ Cup Yellow pepper (yellow capsicum) washed, deseeded and sliced
65 gms (or) ½ Cup Red pepper (red capsicum) washed, deseeded and sliced
225 ml Double cream (heavy cream)
Salt as required
1 Teaspoon Jerk seasoning adjust to taste
handful Fresh Parsley finely chopped
40 gms Cheese (mozarella and cheddar) grated

Get Recipe Ingredients

Instructions

In a large pot, add water, salt and boil over medium-high heat.
Water, Salt
Bring salted water to a rolling boil.
Add pasta and cook as per package instructions until al dente.
250 gms (or) 2½ Cups Penne Pasta
Save a glass of pasta water and then strain the pasta in a colander.
Meanwhile melt butter in a pan/ large skillet over medium heat.
15 gms (or) 1 Tablespoon Butter
Add onion, finely chopped 2 garlic cloves and cook for 5 - 7 minutes or until onion turns soft and translucent.
125 gms (or) 1 Cup Onion, 2 cloves Garlic
Add green bell peppers, red bell peppers and yellow peppers. Cook for a couple of minutes.
62 gms (or) ½ Cup Green pepper (green capsicum), 51 gms (or) ⅓ Cup Yellow pepper (yellow capsicum), 65 gms (or) ½ Cup Red pepper (red capsicum)
Now add cream, stir well and let it simmer for 5 minutes or until the sauce thickens.
225 ml Double cream (heavy cream)
Add cheese and stir until well combined.
40 gms Cheese (mozarella and cheddar)
Now mix in jerk seasoning, salt and parsley.
Salt, 1 Teaspoon Jerk seasoning, handful Fresh Parsley
Add the cooked pasta and mix well until pasta is well coated with the sauce.
Enjoy delicious Jamaican rasta pasta.

Notes

Do not cook bell peppers for a long time as they lose their crunchiness. Mixed bell peppers taste good with a slightly crunchy texture.

Jerk seasoning is spicy, so adjust it based on your taste preference.

Cook pasta according to instructions on the package just until al dente, do not overcook it.

Save pasta water to use while cooking the veggie rasta pasta sauce just in case.

Once the pasta is cooked, drain the water and add cold water over the pasta in the colander to prevent it from cooking further and sticking to each other.

Adjust the sauce based on your texture preference. Add more sauce if you like your pasta to be wet. Add less sauce if you like a bit of dry and crunchy pasta.

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