Creamy Rasta Pasta Recipe
Total Time
27 minutes
Prep Time
10 minutes
Cook Time
17 minutes
Rating
4.99 out of 5 stars
(260)
Ingredients
4 servings
- 8 ounces pasta of choice (conventional or gluten-free, cooked according to package directions)
- 1 tablespoon oil (avocado oil or olive oil)
- 3 bell peppers (1 red, 1 green, 1 yellow, sliced into strips)
- ½ white or yellow onion (diced, or 2 green onions)
- 4 garlic cloves (minced)
- 1 inch fresh ginger root (minced)
- 2 tablespoons Jamaican jerk seasoning
- 1 teaspoon dried thyme
- 1 teaspoon ground turmeric
- 1 teaspoon coconut sugar (or any granulated sweetener)
- ½ teaspoon ground black pepper
- 1 13.5-ounce can full-fat coconut milk
- 2 tablespoons lime juice
- salt (to taste)
- chopped fresh cilantro (to garnish)
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Preparation
Step 1
Cook the pasta according to package directions, then drain, rinse and set aside.
Step 2
Meanwhile, in a large skillet over medium heat, add the oil, peppers, onion, garlic and ginger. Saute for 10 minutes or until softened and beginning to brown.
Step 3
To the same skillet, add the jerk seasoning, thyme, turmeric, sugar and pepper. Saute while stirring for 1-2 minutes longer or until the spices smell very fragrant.
Step 4
Turn the heat to high, then add the coconut milk, lime juice. Bring to a boil, then reduce to a simmer.
Step 5
Simmer for 5 minutes or until the sauce begins to thicken.
Step 6
Add the pre-cooked pasta and toss to coat.
Step 7
Taste the pasta, then add salt as needed (see notes below).
Step 8
Garnish with fresh chopped cilantro before serving.
Step 9
Enjoy!
Step 10
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