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
Scale
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.
