![]() Seasoning and Herbs: Salt, jerk seasoning and fresh parsley.Vegetables: Onion, garlic and mixed bell peppers (capsicum) - red, green and yellow are used here.Pasta: I've used penne pasta but feel free to use any pasta that you have on hand.This creamy pasta dish not only saves time but takes away the stress of busy weeknight meal planning. I have used store-bought seasoning, but you could make your own homemade jerk seasoning if you prefer. First, rasta pasta sauce is prepared by combining cream and jerk seasoning with sauteed vegetables and cheese. The creamy and spicy pasta dish is made with a handful of ingredients. This pasta dish is called rasta pasta, not just because of the seasoning used, but also because the colorful bell peppers that represent rasta colours. Italian pasta with a creamy sauce combined with super spicy Jamaican jerk seasonings creates a flavour-packed delicious creamy pasta. Allspice, nutmeg, ginger, cinnamon and a hot variety of peppers - scotch bonnet peppers are the key ingredients of this flavourful seasoning. Jerk is a spicy and flavourful spice blend from Jamaican cuisine. Why you will love it?Īny type of pasta shape and size works What is jerk seasoning? If you love pasta, you have got to check out other delicious pasta dishes on the blog: carrot pasta, pink sauce pasta, hidden vegetable pasta, zucchini mushroom pasta and pumpkin pasta with spinach. This delicious pasta dish is super easy to prepare with a handful of ingredients. Jump to:Īre you a spice lover looking for an easy dinner for busy weeknights? Then you have to try this vegetarian rasta pasta recipe. This creamy rasta pasta recipe gets ready in under 30 minutes and makes a perfect weeknight dinner. Pasta tossed in a jerk-seasoned cream sauce along with sauteed crunchy mixed bell peppers. If it's a main corse with protein, you will need more of it than if it is a side dish to protein dish.Vegetarian rasta pasta is a Caribbean-inspired creamy and spicy pasta dish from Jamaica packed full of flavours. Will you be adding protein (such as shrimp or chicken) to the dish? Or will protein be an additional dish? Adjust your quantity of sauce, vegetables, and pasta accordingly. Always taste and adjust the salt just before serving. And if making the sauce the day before, remember that the spices will mellow and you might need to add more the day of the event. Try to use a Jerk Spice mix that does not have salt in it so YOU can control the salt. When you multiply a recipe, don't multiply the salt the same as the other ingredients. This helps control the amount each person takes. (I suggest using plates no larger than 10.5", not huge buffet plates. Trust me, they will take more than they can eat and much of your food will end up in the trash. Will people be helping themselves? Then you can't control how much each person might take. Will the dish be served? In which case you control how much goes on each plate. So if this is one of say 3 or 4 main course items that you are making, or if there are hors d'oeuvres, I'd advise to only multiply this recipe by 25. With each dish that you add to your menu you need to scale back the quantity of each dish. Remember that this recipe for 4 is probably for 4 as an entire meal. make the recipe as written for 4 to see if you like the ratio of ingredients. I had a catering company many years ago and we often took a recipe for 4 and revised it for 50 or more. Most recipes use penne pasta, but long fettucine has been used in earlier versions, and are said to represent dreadlocks. However, other cooks around the world like to add a protein, with shrimp and chicken being the most popular, along with oxtail. Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it! A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. ![]() If you do not enjoy the flavor of coconut milk, use heavy cream. Coconut milk is traditionally used as the creamy element to this dish, making it dairy free. Add fresh tomatoes or fire roasted tomatoes for a tasty variation. Add Scotch Bonnet peppers for a fiery version. Use colorful bell peppers to make the dish more appealing.
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