Vegetarian Rasta Pasta
Elevate your pasta nights with this irresistible Vegetarian Rasta Pasta recipe! Packed with vibrant colors and bold Caribbean-inspired flavors, this dish features perfectly al dente penne pasta tossed in a creamy jerk-spiced sauce. Sautéed bell peppers, red onion, garlic, and optional scotch bonnet pepper bring a medley of freshness and heat, while Parmesan cheese adds a rich, indulgent touch to the velvety sauce. Enhanced with aromatic thyme and garnished with green onions, this meat-free version of the classic Rasta Pasta is both comforting and bursting with flavor. Ready in just 40 minutes, it’s a perfect option for a weeknight meal or a dinner party favorite. Dive into the fusion of spices, creaminess, and crisp veggies for a dish that's as vibrant as it is delicious!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 3 garlic cloves, minced
- 1 scotch bonnet pepper, minced (optional)
- 2 tablespoons jerk seasoning
- 1.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the red, yellow, and green bell peppers along with the red onion. Sauté for about 5 minutes until the vegetables are slightly softened.
Stir in the minced garlic and optional scotch bonnet pepper. Cook for another 1-2 minutes until the garlic is fragrant.
Add the jerk seasoning to the skillet, stirring well to coat the vegetables evenly.
Reduce the heat to low and pour in the heavy cream, stirring continuously. Allow the mixture to cook for about 3 minutes, until slightly thickened.
Gradually add the grated Parmesan cheese, stirring constantly until it completely melts and the sauce is smooth.
Season with salt and black pepper to taste. Add the fresh thyme and mix well.
Add the cooked pasta to the skillet, tossing to coat the pasta thoroughly with the sauce.
Remove from heat and garnish with chopped green onions.
Serve immediately and enjoy the vibrant flavors of this vegetarian rasta pasta.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 6673 mg | 290% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 49.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 999 mg | 77% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1171 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
