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Rasta Pasta

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A vibrant pasta dish combining jerk seasoning and creamy coconut milk, bursting with flavor and color.

Ingredients

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  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 bell pepper (red or yellow), sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) coconut milk
  • 1 teaspoon jerk seasoning
  • Salt and pepper to taste
  • 2 cups spinach
  • Chopped scallions for garnish

Instructions

  1. Cook the penne pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced bell pepper and onion, and sauté until softened, about 3-4 minutes.
  3. Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
  4. Pour in the coconut milk and stir in the jerk seasoning. Add salt and pepper to taste. Allow the mixture to heat through and bubble gently.
  5. Add the cooked pasta and spinach to the skillet. Toss everything together until the spinach wilts and the pasta is heated through, about 2-3 minutes.
  6. Serve hot, garnished with chopped scallions.

Notes

For added protein, consider serving with grilled chicken or shrimp. Customize with additional vegetables as desired.

Nutrition

Find it online: https://lunarecipez.com/rasta-pasta/

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