Description
A flavorful and creamy pasta dish featuring Caribbean spices and colorful vegetables.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1/4 teaspoon Scotch bonnet pepper sauce (or to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, red pepper, and green pepper to the skillet. Cook for 5 minutes until vegetables are tender-crisp.
- Pour in vegetable broth and diced tomatoes. Stir in thyme, allspice, and Scotch bonnet pepper sauce. Bring the mixture to a simmer.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce is smooth and heated through. Do not boil.
- Season the sauce with salt and black pepper to your taste.
- Add the cooked pasta to the skillet with the sauce. Toss gently to coat all the pasta evenly.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- If you prefer less heat, omit the Scotch bonnet pepper sauce or use a pinch of cayenne pepper instead.
- You can add cooked, shredded chicken or shrimp for added protein.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 5
- Protein: 22
- Cholesterol: 55
Keywords: Rasta Pasta, Jamaican pasta, creamy pasta, vegetable pasta, Caribbean recipe