If you’re craving a vibrant, flavorful dish that’s as beautiful as it is delicious, this Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe is your new go-to. Picture perfectly tender fettuccine drenched in a creamy, spiced coconut sauce, loaded with the bright crunch of red, yellow, and green bell peppers. It’s a merry celebration of color and taste that comes together quickly and will have everyone asking for seconds. This recipe blends Caribbean-inspired boldness with comforting creaminess, making it ideal for both weeknight dinners and special gatherings.
Ingredients You’ll Need
This recipe relies on simple yet vibrant ingredients that build layers of flavor and texture. Each element brings something special — from the colorful bell peppers that add crunch and sweetness, to the creamy coconut milk that gives the sauce its luscious, silky body.
- Fettuccine pasta: The wide, flat noodles soak up the sauce beautifully for maximum flavor in every bite.
- Olive oil: Used for sautéing, it adds a subtle fruitiness that balances the spices.
- Red, yellow, and green bell peppers: These add crunch, sweetness, and that signature Rasta tri-color vibe to the dish.
- Onion: Brings an aromatic base and natural sweetness as it cooks down.
- Garlic: Mincing fresh garlic infuses the sauce with pungent aroma and depth.
- Dried thyme: Offers an earthy, herbal note that ties the tropical flavors together.
- Smoked paprika: Adds warmth and a subtle smokiness that enhances the overall dish.
- Red pepper flakes: For a gentle kick that awakens your taste buds without overpowering.
- Coconut milk: Creates a creamy, tropical sauce that’s dairy-free and velvety smooth.
- Chicken stock: Gives the sauce body and a savory foundation.
- Salt and pepper: Essential for seasoning and balancing the flavors.
- Grated Parmesan cheese: Melts into the sauce, bringing a salty, nutty richness.
- Fresh parsley: Adds a burst of freshness and a lovely green contrast when sprinkled on top.
How to Make Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe
Step 1: Cook the Pasta
Start with a large pot of salted boiling water and add the fettuccine. Cooking the pasta al dente is key because it will continue to soak up sauce later, so keep an eye on the timing according to the package instructions. Once cooked, drain the pasta and set aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large skillet over medium-high heat. Toss in the colorful array of sliced bell peppers, onion, and freshly minced garlic. Sauté these until they’re just tender but still maintain a slight crunch, about 5 to 7 minutes. This step builds the vibrant foundation for the dish’s flavor and texture.
Step 3: Add the Herb and Spice Mix
Sprinkle in dried thyme, smoked paprika, and red pepper flakes. Stir well so that the vegetables get evenly coated and the spices can release their wonderful aromas. This seasoning combination is what really makes this Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe sing with boldness and warmth.
Step 4: Create the Creamy Sauce
Pour in the coconut milk and chicken stock, mixing to combine all the ingredients into a smooth, fragrant sauce. Season with salt and pepper to suit your taste. Let the sauce gently simmer for 5 to 7 minutes so it thickens slightly, becoming luscious enough to cling to every strand of pasta.
Step 5: Combine Pasta and Sauce
Add your cooked fettuccine directly into the skillet with the sauce. Toss everything together so every noodle is luxuriously coated in the creamy coconut mixture. Then stir in the grated Parmesan cheese, allowing it to melt fully, which adds a perfect savory richness to round out the flavors.
Step 6: Final Touch and Serve
Once everything is combined and heated through, remove the skillet from the heat. Garnish with chopped fresh parsley for that final burst of color and freshness. Your Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe is now ready to delight.
How to Serve Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe
Garnishes
Fresh parsley is a classic choice for a reason—it adds a lively green contrast and a subtle herbaceous brightness that balances the creamy sauce perfectly. You could also sprinkle a little extra Parmesan or some toasted pine nuts for added texture and flavor.
Side Dishes
This pasta pairs wonderfully with light, fresh sides like a crisp green salad or a simple cucumber and tomato salad dressed with a tangy vinaigrette. For a heartier meal, serve alongside jerk chicken or grilled shrimp to keep the Caribbean theme going strong.
Creative Ways to Present
For a fun twist, try serving the pasta in individual shallow bowls topped with a colorful medley of fresh bell pepper strips and a sprinkle of microgreens. Alternatively, plate it family-style so everyone can dig in — the vibrant colors make it as appealing visually as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, so it’s perfect for meal prep or quick lunches.
Freezing
You can freeze this dish, but because of the coconut milk, the texture might change slightly upon thawing. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
When reheating, do so gently over low heat in a skillet or microwave to prevent the coconut milk from separating. Add a splash of water or broth if the sauce seems too thick. Stir well to restore its creamy consistency, and it’ll taste just as good as fresh.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is traditional and ideal for holding the creamy sauce, penne, rigatoni, or even spaghetti would also work nicely. Just adjust cooking times accordingly.
Is this dish vegan-friendly?
You can easily make it vegan by skipping the Parmesan cheese or substituting it with a plant-based alternative. The coconut milk already gives it a wonderfully rich and creamy texture without any dairy.
How spicy is this Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe?
The red pepper flakes deliver a mild heat that adds warmth without overwhelming the dish. You can always adjust the amount to tone it down or kick it up a notch depending on your preference.
Can I use canned or frozen bell peppers instead of fresh?
Fresh bell peppers work best because they provide the best texture and brightness. Canned or frozen peppers might become mushy and dull the vibrant color that makes this dish so appealing.
What if I don’t have chicken stock?
No problem! Vegetable stock or even water with a bouillon cube can be great substitutes and will still provide plenty of flavor in the sauce.
Final Thoughts
This Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe is one of those rare dishes that’s as joyful to make as it is to eat. Bright, creamy, and packed with flavor, it’s a wonderful way to invite vibrant Caribbean flavors into your kitchen with ingredients you already have on hand. I promise, once you try it, it’ll become a beloved staple that you’ll want to share over and over again.
Print
Easy Rasta Pasta with Colorful Bell Peppers and Coconut Milk Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Description
This vibrant Rasta pasta combines colorful bell peppers and a creamy coconut milk sauce seasoned with Jamaican-inspired spices. Tossed with al dente fettuccine and finished with Parmesan cheese and fresh parsley, it offers a flavorful and comforting dish perfect for a quick weeknight meal.
Ingredients
Pasta
- 1 pound fettuccine pasta
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Liquids
- 2 tablespoons olive oil
- 1 cup coconut milk
- 1 cup chicken stock
Finishing Ingredients
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil, then add the fettuccine pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced red, yellow, and green bell peppers, onion, and minced garlic. Sauté the vegetables for about 5-7 minutes until they are slightly softened and fragrant.
- Add Seasonings: Stir in the dried thyme, smoked paprika, and red pepper flakes evenly to coat the vegetables and release their flavors.
- Prepare Sauce: Pour in the coconut milk and chicken stock, stirring everything together to combine well. Season the mixture with salt and pepper according to your taste.
- Simmer Sauce: Let the sauce simmer gently for 5-7 minutes so it thickens slightly and the flavors meld beautifully.
- Toss Pasta: Add the cooked fettuccine pasta to the skillet. Toss everything thoroughly to coat the pasta evenly with the creamy sauce and sautéed vegetables.
- Add Cheese: Stir in the grated Parmesan cheese until it melts fully into the sauce, creating a rich and creamy texture.
- Serve: Remove the skillet from the heat. Serve the rasta pasta hot, garnished with freshly chopped parsley for a fresh, vibrant finish. Enjoy your flavorful meal!
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- Adjust red pepper flakes to control heat level according to preference.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Fresh thyme can be used instead of dried for a more aromatic flavor.
- Parmesan cheese adds richness; omit for a dairy-free or vegan option.
