So what exactly is Rasta Pasta? It’s basically a Caribbean twist on pasta Alfredo with peppers, onions, spinach and whatever other seasonal veggies that you would like to add. The jerk seasoning adds a good bit of heat, so be sure that you only add the amount of spice that you can tolerate. This recipe is vegetarian, but some people (cough, cough–my husband) would argue that it tastes even better with chicken and shrimp. You be the judge. Let’s get cooking.
Rasta Pasta
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 4 cups of water
- 1/2lb of linguine (uncooked)
- 1 teaspoon of salt
- 2 teaspoons of olive oil
- 2 cloves of garlic
- 1 small, red onion
- 6 baby, sweet peppers or 1 small bell pepper
- 1 cup of Alfredo sauce
- 1/2-1 teaspoon of jerk seasoning (mild or hot)
- 2 cups of spinach
- Scallion (optional, for ganish)
- Cilantro or parsley (optional, for garnish)
Instructions
- In a large pot, bring the water to a boil. Once the water is boiling, add in 1 teaspoon of olive oil, salt, and pasta. Cook the pasta al dente (8-9 minutes).
- While the water is boiling, julienne (thinly cut into long strips) the onion and peppers and set them aside. Mince the garlic cloves and set them aside as well.
- Strain the pasta, immediately run it under cool water, strain it again and then set it aside.
- In a large skillet, bring 1 tablespoon of olive oil to a medium heat. Brown the garlic and stir in the Alfredo sauce and jerk seasoning.
- Using a pair of tongs, mix in the linguine, coating it thoroughly in the sauce. Stir for about two minutes. Then turn the heat just a tad so that you do not overcook the pasta.
- Add in the peppers and onions, mixing them into the pasta using the tongs. Add in the spinach.
- Allow the pasta to simmer for 2-3 minutes. While the pasta is simmering, slice the scallions and rough chop the cilantro or parsley.
- Plate, garnish and enjoy.
- Servings : 4
- Ready in : 30 Minutes
- Course : Dinner
- Recipe Type : 30-Minute Meals, Dinner
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