Creamy Jamaican Rasta Pasta

5 from 11 votes

This Creamy Jamaican Rasta Pasta is a one-skillet dinner with spicy jerk flavors and a rich, silky sauce without the meat.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Jamaican

Keyword: bell peppers, comfort foods, creamy, dinner, easy, Jamaican, jerk, kid-friendly, pasta, penne, weeknight meals

Servings: servings

Calories: 515kcal

Author: Shanika

1 (16 oz.) package organic penne pasta (You can use your fave short-cut pasta; See Notes for GF option.)
1 tablespoon Extra virgin olive oil

1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
2 medium bell peppers, chopped (You can use an array of colors for a brighter look)
2 fresh thyme sprigs
2 Tbsps organic all-purpose flour
1 teaspoon smoked paprika
1 teaspoon sea salt
1-2 Tbsps jerk seasoning, homemade or store-bought (Depending on how much jerk flavor you'd like.
1 scotch bonnet papper or habanero (optional)
1 ½ cups organic heavy cream (See FAQ for Vegan option!)
1 ¼ cups organic vegetable stock/broth
2 Tbsps white cooking wine, optional (You can sub with veggie stock)
1 cup freshly-grated parmesan cheese (You can also use Mild or Sharp Cheddar!)

To begin, cook pasta according to packaging. NOTE: penne pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

In a large (12-inch) skillet, add the olive oil and minced garlic, sautéing until fragrant, about 1-2 minutes. Add the chopped bell peppers and scotch bonnet, sauteeing until tender, about 3-4 minutes. Add the salt, jerk seasoning, smoked paprika and flour, stirring everything together. Whisk in the heavy cream, veggie stock, and white cooking wine until everything thickens and becomes smooth with no lumps visible. Add the thyme sprigs.
Reduce the heat to low and let the sauce simmer for 3-4 minutes until it thickens more and the peppers become more tender. Stir in the grated parmesan until it has melted and the sauce is even more creamy.
Add in the cooked pasta and stir until everything is well coated.
Remove from heat, discard the thyme sprigs, and serve immediately with your favorite meat (if not eating meatless) or on it's own with a garnish of chopped scallions.
Bon Appetit!

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.