Fusion dishes are relatively new, and within recent years, we have seen a wide variety of different recipes that take ingredients from multiple cultures to make a tasty combination.
Rasta Pasta is no different.
A dish that was originally introduced by international chef Lorraine Washington in Negril, Jamaica, in 1985, has now become a common menu item and is prominent throughout the world.
It can be found on many NYC restaurant menus and throughout the Hudson County area.
The fusion is said to combine Italian pasta such as penne and is infused with Jamaican flavors through the use of jerk seasoning.
The dish consists of pasta, chicken or other protein, bell peppers, jerk seasoning, garlic, cream and stock and is a simple recipe to follow.
If you want to learn how to make Rasta Pasta for yourself, follow the recipe below!
- Cook pasta in salted water until al dente.
- Slice the bell peppers, green onions, and garlic.
- Add vegetable oil to the pot, and sauté bell peppers with green onions. Add minced garlic and cook until fragrant. Add jerk seasoning to the pot.
- Add the heavy cream and veggie stock to the pot. Simmer for a few minutes until sauce thickens.
- Add Parmesan cheese to the pot. Stir until melted.
- Add chicken and pasta, mix.
- Garnish with chopped chives or parsley and serve.
- 1 pound pasta
- 2 chicken breasts or 2 cups of shredded rotisserie chicken
- 2 tablespoons vegetable oil
- 3 tablespoons jerk seasoning 1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce
- 3 bell peppers preferably in different colors – sliced
- ½ cup green onions sliced
- 2 cloves garlic minced
- ¼ cup vegetable or chicken stock
- ½ cup heavy cream
- ½ cup parmesan cheese, grated
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