Pasta
$0.60per plate
Prep
15 min
Pasta · Rasta Pasta
Rasta Pasta
Rasta Pasta is a Jamaican-inspired creamy pasta named for the red, yellow, and green bell peppers, whose colors echo those of the Rastafari movement. Warm jerk seasoning gives it a garlicky, peppery, gently spicy backbone that sets it far apart from a plain creamy pasta, and the peppers keep it bright and fresh instead of heavy. This vegetarian base is a complete meatless dinner for about a dollar twenty a plate, and it happily takes add-ins like chicken, shrimp, or sausage if you want them. It joins our other pasta recipes, all cheap dinners with the price up front.
$1.20per plate
Estimated recipe total
$6.00 · serves 5
Cook
20 min
Total
35 min
Serves
5
Recipe from Budget Plates · https://www.budgetplates.com/rasta-pasta
Equipment
- Large skillet
- Pot for the pasta
Variations
- Stir in cooked jerk chicken, shrimp, or sliced sausage at the end for a heartier plate.
- Use half-and-half, or whole milk with a little cornstarch, for a lighter, cheaper sauce.
- Use a can of full-fat coconut milk in place of the cream and Parmesan for a dairy-free version.
- Use a Cajun or Creole seasoning instead of jerk for a similar warm, spicy note.
1 How to make it
1
Cook the pasta
Boil the penne in salted water until just al dente, a minute shy of the box time since it finishes in the sauce. Scoop out a cup of the starchy pasta water before draining; it is what loosens the sauce later, and pulling the pasta early keeps it from turning mushy.
2
Sear the peppers bright
While the pasta cooks, melt the butter in a large skillet over medium-high and add the sliced peppers and onion. Cook just 4 to 5 minutes, until crisp-tender and still bright; the whole point of rasta pasta is colorful peppers, so stop before they go soft and dull. Stir in the garlic for the last minute.
3
Bloom the jerk seasoning
Sprinkle in the jerk seasoning and stir for about 30 seconds to wake up its flavor. Add it a little at a time and taste as you go, because jerk blends vary a lot in heat; you can always add more, but you cannot take it out.
4
Add the cream gently
Lower the heat to low, pour in the cream, and let it warm through without boiling. A hard boil is what makes a cream sauce break or turn grainy, so keep it at a gentle simmer. Stir in the Parmesan until melted and smooth.
5
Toss it together
Add the drained pasta and toss to coat. Splash in the reserved pasta water a little at a time until the sauce is creamy and clings to the noodles, not soupy and not dry.
6
Taste and serve
Adjust the salt and jerk heat, and serve right away while it is glossy. For a heartier plate, this is where cooked chicken, shrimp, or sausage can be stirred in.
2 Cheaper ingredient swaps
- Add a protein (optional, extra). Stir in cooked jerk chicken, shrimp, or sliced sausage at the end. These are add-ins figured separately and are not in the base cost.
- Milk or half-and-half for the heavy cream. For a lighter, cheaper sauce, use half-and-half, or whole milk with a teaspoon of cornstarch. Keep it below a boil so it does not break.
- Coconut milk for a dairy-free version. A can of full-fat coconut milk in place of the cream and Parmesan gives a rich, Caribbean-leaning sauce and keeps the dish vegan.
- Cajun or Creole seasoning for jerk. No jerk blend on hand? A Cajun or Creole seasoning gives a similar warm, spicy note, though the flavor profile is different.
3 Budget tips
- Buy whichever bell peppers are cheapest and mix the colors; green peppers are usually the least expensive and still give one of the three colors.
- A cup of cream and a handful of Parmesan make a rich sauce for far less than a jar of alfredo, and the jerk seasoning does the flavor work.
- This is a full meatless dinner on its own; adding chicken or shrimp is optional and adds cost, so keep it vegetarian to stay cheapest.
- Reserve pasta water to loosen the sauce instead of adding more cream; it is free and keeps the dish from getting heavy.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 3 days. The pasta keeps absorbing the sauce, so loosen it with a splash of milk or water when reheating.
Freezer
Cream-based pasta can be frozen for up to 2 months, though the sauce may separate a little and the peppers soften on thawing. Freeze in portions and stir well as it reheats.
Reheating
Reheat gently on the stovetop or in the microwave at half power, stirring in a splash of milk or water to bring the sauce back together. High heat will make it greasy or grainy.
5 Nutrition (per serving)
Calories
430
Protein
11g
Fat
20g
Carbs
53g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is rasta pasta?
Rasta pasta is a Jamaican-inspired creamy pasta made with red, yellow, and green bell peppers, whose colors give the dish its name, and warm jerk seasoning. It is often served with chicken or shrimp, but the base is a colorful, meatless creamy pasta like this one.
How spicy is it, and how do I adjust the heat?
Jerk seasoning is warm and peppery but usually not fiery. Start with a tablespoon, taste, and add more for heat; a pinch of cayenne or a little Scotch bonnet adds fire, while extra cream and Parmesan mellow it.
How do I keep the cream sauce from breaking?
Add the cream over low heat and keep it at a gentle simmer, never a hard boil. Boiling is what makes a cream sauce split or turn grainy. Loosen it with starchy pasta water rather than more heat.
How is $1.20 a plate figured?
About $6.00 for the whole pan, five servings, so roughly $1.20 each. The peppers and cream are the biggest costs. Optional chicken, shrimp, or sausage would add to that and are figured separately.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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