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Rasta Pasta

A vibrant Caribbean dish featuring creamy coconut sauce and colorful bell peppers, perfect for a quick, flavorful meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound penne or fettuccine pasta
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 can 14 ounces coconut milk, full fat
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 medium onion sliced
  • 1 scotch bonnet pepper whole (for heat)
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • Salt and black pepper to taste
  • 1/2 cup vegetable or chicken broth
  • 2 tablespoons fresh cilantro chopped (for garnish)
  • Juice of 1/2 lime

Equipment

  • Large pot for boiling pasta
  • Large skillet or deep saucepan for cooking the sauce
  • Wooden spoon for stirring
  • Chef's knife for chopping vegetables
  • Cutting board
  • Colander for draining pasta
  • Measuring cups and spoons
  • Garlic mincer or microplane (optional but helpful)

Method
 

  1. Fill a large pot with water and bring it to a rolling boil over high heat.
  2. Slice all three bell peppers into strips and the onion into similar pieces, while mincing the garlic.
  3. Once the water is boiling, add a generous pinch of salt and then add the pasta.
  4. Heat olive oil in a large skillet over medium-high heat, add the sliced onion and cook for about 3 minutes.
  5. Add the minced garlic and stir for about 1 minute until fragrant.
  6. Add the thyme, cumin, and allspice, stirring for another 30 seconds.
  7. Add all three bell peppers and cook for about 5 minutes, then place the whole scotch bonnet pepper into the skillet.
  8. Pour the coconut milk and broth into the skillet and stir until combined, then let it simmer for about 5 minutes.
  9. Drain the pasta, reserving about 1 cup of pasta water, then add the drained pasta to the skillet.
  10. Squeeze the lime juice over the pasta, season with salt and black pepper, and stir in fresh cilantro.

Notes

Rasta Pasta is best served fresh, but can also be stored in an airtight container for leftovers.