Best 2 Rasta Pasta Recipes
Craving a flavorful and vibrant dish that tantalizes your taste buds? Look no further than Rasta Pasta, a culinary fusion that combines the bold flavors of Jamaican cuisine with the comforting embrace of Italian pasta. Originating in the vibrant streets of Jamaica, Rasta Pasta has become a beloved dish, capturing the essence of Caribbean flair and Italian tradition. As you embark on this culinary adventure, you'll discover two delectable recipes: Classic Rasta Pasta, a harmonious blend of jerk-spiced chicken, creamy Alfredo sauce, and colorful bell peppers, and Vegan Rasta Pasta, an equally tantalizing symphony of flavors featuring succulent tofu, roasted vegetables, and a savory coconut-based sauce. Get ready to transport your palate to a Caribbean paradise as you explore the vibrant world of Rasta Pasta.
Let's cook with our recipes!
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
Inspired by Footprints Cafe's famous Rasta Pasta, this is my version adapted by taste and using two recipes (Alicia's Pepperpot Rasta Pasta https://www.alicaspepperpot.com/rasta-pasta-creamy-pasta-jerk-chicken-shrimp/ & Delish Rasta Pasta https://www.delish.com/cooking/recipe-ideas/a23570381/rasta-pasta-recipe/) for inspiration...
Provided by Careema Bell
Categories Pasta
Time 1h20m
Number Of Ingredients 23
Steps:
- 1. Season chicken and shrimp with Creole/Cajun seasoning (I use Tony Chachere's or Emeril's Original Essence), 1 tbs of Jerk Seasoning (I use Badia or Grace), a dash of browning sauce (I use Grace browning sauce) and 3 sprigs of thyme or dried thyme. Allow to marinate for at least one hour or overnight (preferred)
- 2. Cook and drain pasta, set aside. I under cook the pasta slightly because you will toss it in a hot sauce at the end
- 3. Heat oil on medium/high heat in a large skillet and cook shrimp and chicken in until cooked. Set aside.
- 4. Heat additional oil and saute onions, garlic and peppers until almost tender (roughly 5 minutes). Add about 1/2 of the chopped green onions and saute for about 1 minute. Add jerk seasoning to the sauteed vegetables.
- 5. Add half & half and coconut milk. Reduce heat slightly. Simmer until thickened (roughly 5 minutes).
- 6. Add Parmesan cheese and stir until melted. Add chicken and pasta to sauce and stir until well coated.
- 7. Add remaining green onions for garnish. Serve with coco bread and a mixed green salad for a wonderfully rounded meal.
Tips:
- For the best results, use dried pasta. Fresh pasta will cook too quickly and become mushy.
- Use a large pot of boiling water to cook the pasta. This will help to prevent the pasta from sticking together.
- Cook the pasta according to the package directions. Different types of pasta have different cooking times.
- Drain the pasta and rinse it with cold water. This will help to stop the cooking process and prevent the pasta from sticking together.
- Add the cooked pasta to the sauce and stir to combine. Heat through until the sauce is warmed through.
- Serve the pasta with a sprinkle of Parmesan cheese and some chopped parsley.
Conclusion:
Rasta pasta is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its combination of spicy Jamaican flavors and creamy coconut sauce, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give Rasta pasta a try. You won't be disappointed!
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