How to Make Rasta Pasta

A creamy jerk pasta dish with just enough spice and cheesiness to keep you coming for more.

Rasta Pasta Recipe

Have you even seen my first Rasta Pasta recipe?

I probably should not be sending you over there.

The pics are embarrassing. But I guess it shows my growth with my picture taking and blogging on the whole.

Old Rasta Pasta Pic

This recipe continues to be the most searched recipe on the blog.

I remember randomly posting this recipe a few years back when I had just started this thing called blogging. I had initially just started notating things I was making.

Now I'm here providing recipes to other people. I never then thought that I would eventually be sharing recipes continuously and to an audience.


This dish has become quite a staple in my family's rotation of things to eat. I can probably make this now with my eyes closed.

As a result, I have been able to make some adjustments that I think I should share.

It continues to be heavily searched and it's only fair I throw in a few tidbits for you.

You can also switch this out as you want to. You can substitute chicken or shrimp (and lobster would be another great option).


The method has not changed at all. It is still an easy recipe for a very tasty dish.

How to make rasta pasta

I ran into rasta pasta first at a Caribbean restaurant in Brooklyn called Footprints. Footprints rasta pasta was ridiculously yummy!!

I decided then I had to figure out this dish. I would not be in Brooklyn all the time so I had to figure out how I was going to be able to eat this over and over again.


What is Rasta Pasta?

A few people have seen the "Rasta" in the title (short for Rastafarian) and mentioned that this should have no meat.

The premise of the dish is not for the contents of the dish but for the colors (red, green and gold).

The addition of jerk also plays into the rasta idea, since in general, most people also link Rastafarianism to Jamaica.

What I love about this recipe is that you can make it with or without meat.

You can easily do options with this meal:

  • With chicken, 
  • No chicken 
  • Chicken on the side 
  • With shrimp (or any other seafood) 
  • Oxtail rasta pasta is also a thing


Hints for cooking:

Sometimes I slightly bake my peppers for a bit before adding to the dish, But , sometimes I don't.

I bake it for a little so that it gives the peppers a little form before I throw it into the pot. This trick allows it to have a fresh, crisp feel.

I prefer that than it being cooked down and soft. But that is not mandatory.

This is a pretty simple cook. Chicken, pasta, cheese, bell peppers, jerk seasoning, garlic, knorr parma rosa (Target now carries this regularly) and green onions.

It's one of my easier one-pot dishes. Not as tricky as my pelau recipe but just as tasty and easy as my Cuban yellow rice or saffron rice




And things come together pretty quickly. I do suggest you get all your ingredients measured out and waiting prior to starting to cook.



In general, that is a best practice. It's not something I always follow through with personally. Most times I'm scampering trying to find things at the last minute. Ugh

Make rasta pasta without Knorr Parma Rosa Sauce Mix


I'm so thankful for people leaving comments on the post with the adjustments they have made.

Yes, you can make this without parma rosa. You can substitute using a creamy tomato sauce or even an Alfredo sauce and add tomatoes.

If you want some more directions on making this rasta pasta without the knorr parma rosa, I can send it to you. Just let me know here.


Just getting these things mixed together excites me.

Once you start mixing, things come together quickly.

Voila.. your rasta pasta is complete.

And is sooo yummy!

Check out some other Caribbean influenced recipes I love












Rasta Pasta, Jerk, Parma Rosa Sauce, Footprints
Pasta, Dinner, Entree, Rasta Pasta
Caribbean
Yield: Serves 4Pin it

Rasta Pasta

An easy recipe for making the delicious rasta pasta dish of a creamy jerk sauce smothering penne pasta, bell peppers and your choice of meat.
prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:

For Chicken
  • 3 (about a 1 lb) Chicken Breasts
  • 1 teaspoon jerk seasoning (get a homemade recipe here)
For Pasta
  • 2 cups penne pasta
  • 1 tablespoon olive oil
  • 1 stalk green onion
  • 1 large garlic clove
  • 1 pack Knorr Parma Rosa Sauce Mix
  • 2 cups grated cheese (mozzarella or sharp cheddar)
  • 2 bell peppers (red and green)
  • 1 1/2 - 2 cups milk
  • 1 teaspoon jerk seasoning

instructions

For Chicken
  1. Season chicken with green seasoning or as you usually would.
  2. Add jerk seasoning
  3. Let sit. (can sit overnight)
  4. Heat oven to 350 c
  5. Place breasts in greased baking dish and cover with foil
  6. Bake for 35 minutes
  7. Remove foil, throw off any excess water and replace in oven to bake for another 25 minutes
  8. Remove, strip chicken breasts up and set aside
For Pasta
  1. Boil pasta as instructed on the box and strain (no more than 10 minutes)
  2. In a medium pot heat oil on medium heat.
  3. Add green onions and garlic and stir.
  4. Add jerk seasoning and stir for about 2 mins ensuring that onions are coated
  5. Add milk and mix. Pay close attention that it does not burn (At this time you can also place the bell peppers (coated in olive oil, salt & Black pepper) in the oven for about 15 minutes)
  6. Add half of the pasta to pot with milk mix
  7. Add the half pack of Parma Rosa powder to pasta
  8. Add half of the cheese and stir well
  9. Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
  10. If you are using a meat (chicken or shrimp) add to dish now. 
  11. Add bell peppers, remaining pasta and a little more milk if all liquid has disappeared
  12. Take off heat and serve

NOTES:

A few PRE cooking activities:

- Bake chicken before you start to cook pasta

- Cut up bell peppers and prepare them so that it can be easily put in the oven after the chicken is done
Created using The Recipes Generator


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Want to make this recipe WITHOUT the Knorr Parma Rosa mix? Get the recipe for "Easy Rasta Pasta" that is a newsletter only gift and also get a free recipe e-book when you sign up here.



42 comments

  1. What is the garlic clove for? When is it used?

    ReplyDelete
    Replies
    1. Hi Sorry Taqueena,

      You use the garlic after heating the oil with the onions to cook.

      Delete
  2. Hello, I was wondering could I use almond milk instead of regular milk?

    ReplyDelete
    Replies
    1. Hi Quita,

      You can try. The only reason I would doubt using almond milk is because almond milk does have a bit of a taste and it may over power the flavors

      Delete
    2. You can definitely go for coconut milk instead.

      Delete
  3. Hello.

    How much jerk seasoning do I add to pasta?

    ReplyDelete
    Replies
    1. Hi Karen

      1 tsp worked fine for me. I am not much of a pepper fan though. I think at most you can do 1 1/2 teaspoons because you also don't want the jerk to be ALL that you are tasting.

      Delete
  4. I made it for my bf today OMG he loved it . it was just a but to spicey lol may hold back next time lol..

    ReplyDelete
    Replies
    1. That spice!! Did you use the hot jerk or mild? I always use the mild one. I am not trying to die from that heat.. hahaha. So glad he loved it though. Thanks KeKe

      Delete
  5. Hi what jerk seasoning do you use?

    Thanks in advance

    ReplyDelete
    Replies
    1. Hey,

      I usually have Grace brand stocked in my fridge. That's my go to brand. But I occasionally use JC's Boston Jerk too. Any jerk would work really. Just make sure you take a little taste of it to see how salty and hot it may be. I always use mild though... lol

      Let me know which one you got!

      Delete
  6. Hey
    Do i have to use the knorr parma thing? I have all the ingredients except that one

    ReplyDelete
    Replies
    1. Hey hey,

      I have had one friend not use it and she said it tasted good. But I think it would be missing that flavor. You are giving me ideas though. I would see if I can come up with the substitute to be used for it. Let me know how it goes for you without!!

      Delete
    2. Parmarosa sause is nothing but a creamy tomato sause and they have recipes for it online. I couldn't it in my supermarkets (went to 3) so I just made the sauce itself and added a couple of teaspoons. It was good!

      Delete
  7. What exactly is Knorr Pasta Rosa and jerk seasoning? Do either of these have peppers in it? My dad is allergic to peppers. Thank you.

    ReplyDelete
  8. Raeanne, Knorr Parma Rosa mix is a pink sauce made with tomatoes. THe jerk seasoning is all pepper. You would have to leave that out totally for your Dad's sake. My friend makes this without Jerk and she likes it

    ReplyDelete
  9. I actually used Alfredo from the jar and added curry power, jerk seasoning and old bay. The sauce was VERY close to footprints. Hope this helps!

    ReplyDelete
  10. Ahh.. I'll have to try that version Taqueena.

    Thanks for mentioning it

    ReplyDelete
  11. Hello! Looks delish. How many does this serve? I'm trying to expand the recipe for additional guests, and I'd like to know how much the current recipe will feed.

    ReplyDelete
  12. Hi Unknown,

    This would serve 3 people with this being the main dish.

    It can be stretched to about 4 if it's accompanied with other things.

    ReplyDelete
  13. Trying this recipe today fingers crossed couldn't find the knorr sauce so I look up the pink tomato recipe

    ReplyDelete
  14. Let me know Brittnay. I'm actually testing so that I can eliminate the Knorr for people who cannot find it. Shoot me an email about how it turned out for you

    ReplyDelete
  15. Hi, have you tried it with coconut milk

    ReplyDelete
  16. No I haven't. If you do decide to you may have to dilute the milk a bit with water. Coconut milk has heavy flavor. I think even light coconut milk can adjust the taste of things. If you do try it with it let me know how it worked out

    ReplyDelete
  17. This is the second time that I am making this "rasta pasta" and decided to write a review as I am here eating it. This is sooo delicious. I just moved to Ga from ny anf although there is a footprints out here I heard it is not the same as the one on clarendon road in bk. Every time I make this it finished sooo quick. GREAT JOB on the recipe! And THANK YOU!!!

    ReplyDelete
  18. I make past for my kids lunch box. i will try this.

    ReplyDelete
  19. Hi. I'm confused here.

    Add half pack of Parma Rosa powder to pastaAdd half of cheese and stir well.
    Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
    Add half of pasta and stir. ??

    ReplyDelete
    Replies
    1. Yes.. don't add everything at once it would become clumpy.. SO add half the parma rosa, mix, add cheese, mix, add parma rosa again, and rest of cheese. It's just to ensure there are no clumps of the powder there. Then add the rest of pasta to sauce.

      Delete
  20. Wow! Never thought of putting jerk spice with cheese, but I'll bet it's amazing!!

    ReplyDelete
  21. Made this receipe today for the first time with shrimp. I added 1/2 a pack of coconut milk powder mix and butter to the pasta. Since I used the mild jerk sauce, I added a little crushed red pepper flakes. It came out GREAT!

    ReplyDelete
    Replies
    1. Ohh that's a great idea to use the powder. That flavor is not as strong as some of these tin ones. Thanks for commenting JMC

      Delete
  22. Four cheese Rosa to replace knorrs parm rosa

    ReplyDelete
  23. I'm wanting to make just the rasta sauce, no meat or pasta. I'm wondering if using the Parma Rosa made into it's sauce form and adding the jerk seasoning is what makes the "rasta sauce"? Thanks! Jay

    ReplyDelete
    Replies
    1. Hey Jay for sure you can make the sauce without the pasta and meat

      Add green onions and garlic and stir.
      Add jerk seasoning and stir for about 2 mins ensuring that onions are coated
      Add milk and mix.
      Add half pack of Parma Rosa powder
      Add half of cheese and stir well
      Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
      Add bell peppers, and a little more milk if all liquid has disappeared
      Take off heat and serve

      Delete
  24. This comment has been removed by the author.

    ReplyDelete
  25. What should I do if i want seconds and the sauce has dried up?

    ReplyDelete
    Replies
    1. Put it back on the stove and add a little more milk and mix it up. You can add more cheese also if the sauce is thin. Add a little milk at a time though you don't want it to get too saucy lol

      Delete
  26. These do look amazing, but you're straying from the "everyday ingredients" a bit here. ;-)

    ReplyDelete
  27. Wow, this is a gorgeous dish! I am so glad you and your sister are having such a great time in the kitchen!

    ReplyDelete
  28. Can you use pre made Alfredo sauce instead of the milk and knorr pack

    ReplyDelete
  29. I will try and make some for the first time in my life

    ReplyDelete

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