Jamaican Rasta Pasta
A vibrant fusion dish combining traditional pasta with Caribbean flavors, featuring creamy coconut milk and colorful bell peppers.
Ingredients
Pasta and Base Ingredients
- 12 oz penne pasta Use your favorite pasta.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, diced
- 1 medium bell pepper, diced Preferably red and green.
- 3 cloves garlic, minced
Sauce Ingredients
- 1 can coconut milk Use good quality coconut milk.
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper Adjust to taste.
- Salt and pepper to taste
Vegetable Ingredients
- 2 cups spinach or kale Your choice of leafy greens.
- Chopped scallions for garnish
Instructions
Cooking the Pasta
- Cook the penne pasta according to the package instructions until it is al dente. Drain and set aside.
Sautéing Vegetables
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell peppers; sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
Making the Sauce
- Pour in the coconut milk, add paprika, cayenne pepper, salt, and pepper. Allow it to come to a gentle simmer.
Combining Pasta and Sauce
- Add the cooked pasta and spinach or kale to the skillet. Toss everything together until well combined, allowing the greens to wilt.
Serving
- Serve hot, garnished with chopped scallions.
Notes
Customize the veggies and adjust the spice level according to your preference. Great for meal prepping and versatile with various ingredients.