Best 3 Rasta Pasta Menu Recipes

The rasta pasta menu is a delicious and easy-to-make cuisine that combines the flavors of Jamaica and Italy. It has unique and bold taste owing to its ingredients. This article aims to provide a definitive guide to making the perfect rasta pasta, exploring its history, various recipes, and unique flavor combinations. With step-by-step instructions and expert tips, you'll be able to create a mouthwatering rasta pasta dish that will tantalize your taste buds and have you feeling 'irie'.

Let's cook with our recipes!

RASTA PASTA RECIPE

Rasta Pasta Recipe image

Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It's creamy, rich, spicy, and cheesy.

Provided by Diana

Categories Main Course

Time 15m

Number Of Ingredients 10

Ingredients

1 pound (450 grams) pasta
2 chicken breasts (or 2 cups of shredded rotisserie chicken)
2 tablespoons vegetable oil (1 tbsp for frying chicken and 1 tbsp for sauteeing bell peppers)
3 tablespoons jerk seasoning (1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce)
3 bell peppers (preferably in different colors - sliced)
½ cup green onions (sliced)
2 cloves garlic (minced)
¼ cup (60 ml) vegetable or chicken stock
½ cup (120 ml) heavy cream
½ cup (80 grams) parmesan cheese (grated)

Steps:

Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
Add jerk seasoning to the pot.
Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
Garnish with chopped chives, green onions or parsley and serve.

Nutrition Facts : Calories 742 kcal, Carbohydrate 92 g, Protein 40 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 214 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

RASTA PASTA

Rasta Pasta image

While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.

Provided by Linda

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
2 tablespoons Cajun-style blackened seasoning
4 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 teaspoon crushed red pepper flakes
¼ teaspoon curry powder
salt and pepper to taste
2 (24 ounce) jars meatless spaghetti sauce

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

Nutrition Facts : Calories 456.6 calories, Carbohydrate 68 g, Cholesterol 45.2 mg, Fat 9.6 g, Fiber 7 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 1107.2 mg, Sugar 17.7 g

RASTA PASTA RECIPE

Rasta Pasta Recipe image

This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor.

Provided by Mike Hultquist

Categories Main Course

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil (or vegetable oil)
1 small onion (chopped)
1 green bell pepper (sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat))
1 red bell pepper (sliced)
1 orange bell pepper (sliced)
3 cloves garlic (chopped)
1 tablespoon Jamaican jerk seasoning
Salt and pepper (to taste)
14 ounces fire roasted tomatoes (OPTIONAL: I used canned - diced tomatoes are great, too, canned or fresh)
1 cup coconut milk (heavy cream is an acceptable alternative, yet won't bring that coconut flavor)
1 cup of grated fresh Parmesan cheese (or more as needed)
8 ounces fettuccine pasta

Steps:

Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
Add the garlic and 1 tablespoon Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.
Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
Stir in the Parmesan cheese and remove from heat.
While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.

Nutrition Facts : Calories 556 kcal, Carbohydrate 57 g, Protein 20 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 65 mg, Sodium 610 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 10 g, ServingSize 1 serving

Tips:

Use ripe, flavorful tomatoes: This will give your sauce a richer, more complex flavor.
Don't be afraid to experiment with different herbs and spices: A little bit of spice can go a long way in adding depth and complexity to your dish.
Cook the pasta al dente: This means that it should be cooked through but still have a slight bite to it.
Don't overcrowd the pot when cooking the pasta: This will prevent the pasta from cooking evenly.
Reserve some of the pasta cooking water: You can use this to thin out the sauce if it becomes too thick.
Serve the pasta immediately with your favorite toppings: Fresh herbs, grated Parmesan cheese, and a drizzle of olive oil are all great options.

Conclusion:

Rasta pasta is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy preparation, it's a great option for busy weeknights or lazy weekends. So next time you're looking for a quick and easy meal, give rasta pasta a try. You won't be disappointed!