Rasta Pasta
A Caribbean fusion: penne tossed in a creamy jerk sauce with sliced peppers in red, yellow and green.
Overview
A vibrant Jamaican pasta dish where tender prawns are coated in jerk seasoning and tossed with peppers, spinach, and a creamy sauce. The jerk spicing brings heat and characteristic Caribbean flavours to this contemporary twist on traditional cuisine.
Serves: 4 Prep Time: 20 minutes Cook Time: 3 minutes
Ingredients
Pasta & Protein
- 227 grams penne pasta (about 2 dry cups)
- 454 grams prawns (peeled and deveined)
- 1 tbsp jerk seasoning
Sauce & Vegetables
- 2 tbsp vegetable oil
- 1 red bell pepper (thinly sliced)
- 1 orange bell pepper (thinly sliced)
- 60 grams fresh spinach
- 2 spring onions (chopped)
- 4 garlic cloves (minced)
- 170 ml pasta water (reserved)
- 170 ml double cream
- 100 grams Parmesan cheese (shredded)
- salt
- pepper
Method
Stage 1 - Cook Pasta
- Prepare pasta according to package directions.
- Drain, reserving 170 ml (approximately ¾ cup) of pasta water.
- Set pasta aside.
Stage 2 - Cook Prawns
- Coat the prawns with 1 tbsp jerk seasoning.
- Add oil to a large pan over medium heat.
- Cook prawns for 2-3 minutes per side until cooked through.
- Transfer prawns to a plate and set aside.
Stage 3 - Make the Sauce
- Add ¼ cup (60 ml) of reserved pasta water to the pan to deglaze.
- Using a wooden spoon, scrape any seasoning from the sides of the pan into the water.
- Add red and orange peppers, spring onions, and garlic to the pan.
- Cook until slightly softened, about 5 minutes.
- Add remaining pasta water (approximately 110 ml), double cream, and remaining jerk seasoning.
- Simmer for about 3 minutes until sauce thickens slightly.
- Stir in the Parmesan cheese until melted and smooth.
- Taste and adjust seasoning with salt and pepper.
Stage 4 - Combine & Serve
- Return the prawns to the pan.
- Add the cooked pasta and toss gently to coat in the cream sauce.
- Cook for 1-2 minutes until everything is warmed through and well combined.
Notes
- Jerk seasoning: Brings authentic Caribbean heat and flavour. Adjust quantity to taste preference.
- Pasta water: Essential for thinning the sauce and helping it coat the pasta evenly.
- Spinach addition: For extra nutrition, wilting fresh spinach into the sauce at the end is traditional.
- Protein alternatives: Scallops or firm white fish work well instead of prawns.
Variations
Cajun version: Substitute jerk seasoning for Cajun spices for a warm, smokey profile Vegetarian: Replace prawns with grilled vegetables (aubergine, courgette, mushrooms) or chickpeas Extra creamy: Add an additional splash of cream or swap double cream for crème fraîche
Serving
Serve with: Fresh lime wedges, crusty bread, and a simple green salad
Storage
- Keeps 2 days refrigerated (pasta may soften slightly)
- Not recommended for freezing (pasta and cream sauce don't freeze well)
- Best eaten fresh or within a few hours of preparation
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