Description
This creamy Jamaican Jerk Pasta is a super simple yet wildly flavorful pasta recipe. It’s loaded with sautéed veggies, signature Jamaican Jerk flair, and more. You’ll love this dairy-free, vibrant 1-pot pasta that is quick, unfussy, and perfect to enjoy either warm or cold. We love to serve this as a festive side dish or main entree alike!
Ingredients
- 1 lb Cavatappi pasta
- 3 tablespoons olive oil
- 1 small red onion, finely diced
- 1 small yellow bell pepper, finely diced
- 1 small orange bell pepper, finely diced
- 4 celery hearts, finely diced
- 1 cup shredded carrots, preferably grated by hand
- 1 tablespoon minced garlic
- 3 tablespoons Jamaican Jerk seasoning
- 2 cups cherry tomatoes, halved
- 1 (14-ounce) can full-fat coconut cream, room temperature
- Fresh chopped herbs like dill, chives, or thyme- for garnishing, optional
Instructions
- Bring a large pot of water to a rolling boil. Then generously salt the water and cook the pasta according to package directions, al dente. Once done, drain the pasta and set aside. Then return the pot to the stovetop.
- In the same pot over medium-low heat, add the olive oil. When hot, add the onion, bell peppers, celery, and carrots. Stir the veggie mixture well to combine and sauté until somewhat tender and golden, about 5-6 minutes.
- Next, add the garlic and continue cooking until fragrant, about 1-2 minutes.
- Lastly, add the cooked and drained pasta along with the Jamaican Jerk seasoning, tomatoes, and coconut cream and stir until well combined and the pasta is fully coated. Then remove from heat.
- Serve the jerk pasta in bowls and garnish with fresh herbs, if desired. This pasta can be eaten warm or cold.
Notes
- You can add a tablespoon of jerk seasoning at a time and taste as you go for preference.
- Pasta can be eaten warm or cold and stores well in fridge for up to 1 week.
- Please read blog post in its entirety for more tips + tricks.