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–+ servings

Roasted Veggie Rasta Pasta

An incredible homemade vegetarian rasta pasta recipe! Roasting the vegetables makes all the difference, adding so much rich flavor with little effort required. Rasta pasta is a delicious fusion meal bringing Jamaican flavors to a creamy comforting pasta, and makes for a hearty meatless meal.
4 servings
5 from 1 rating
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Ingredients

  • 1 red onion, sliced
  • 3 bell peppers (red, green and yellow), sliced
  • 4 cloves garlic, crushed
  • 10 oz (250 g) cherry tomatoes, halved
  • 7 oz (200 g) mushrooms, sliced
  • 3 tbsp jerk seasoning
  • ½ cup (50 g) cheese, parmesan, pecorino or other hard strong cheeses work best
  • ⅔ cup (160 ml) double (heavy) cream
  • 9 oz (250 g) farfalle or other short pasta shape
  • 1 handful cilantro (fresh coriander), chopped
  • 1 lime , for squeezing
  • olive oil, for cooking

Instructions 

  • Preheat the oven to 200C / 400F.
  • Toss the peppers and onions with a light coating of olive oil, salt and pepper and then scatter them on a baking sheet. Place on the top shelf of the oven (don't wait for the other vegetables to be prepped - put these in first because they tend to take the longest to be ready!)
    1 red onion, 3 bell peppers (red, green and yellow), olive oil
  • In a large casserole dish, add your cherry tomatoes, half of the garlic and enough olive oil to cover the base of the pan. (A 9x13 dish is ideal for this - we will add the other veggies to this dish after they are roasted so we need more space than the tomatoes alone require). Place in the oven on the middle shelf.
    4 cloves garlic, 10 oz cherry tomatoes, olive oil
  • Finally, toss the mushrooms and the remaining garlic in a light coating of olive oil. Scatter in a small baking dish and place in the oven on the lower shelf.
    7 oz mushrooms, olive oil, 4 cloves garlic
  • Cook for 20-25 minutes, until the vegetables are all roasted. The peppers and onions should be soft and browned, the tomatoes burst and jammy, and the mushrooms reduced and browned. If one thing is ready before the others, remove it early and let it sit out covered until everything else is ready too.
  • Once your vegetables are nearly ready, get your pasta boiling so that it will be ready shortly after the vegetables.
    9 oz farfalle or other short pasta shape
  • Once all of the vegetables are ready, pour the peppers, onions and mushrooms into the same dish as the tomatoes.
  • Add the jerk seasoning mix and mix through to coat all of the vegetables. The residual heat in the pan should allow the seasoning to bloom and release its fragrance. Once it stops sizzling, add the juice of half of the lime. (If your pan isn't hot enough for the seasoning to bloom and sizzle, just put it back into the hot oven for a few moments to achieve this)
    3 tbsp jerk seasoning, 1 lime
  • Add the cheese and cream and mix through the pan. The cheese should melt and a creamy sauce should form. (If there's not enough residual heat in the pan for the cheese to melt, just place it back in the oven for a few moments and then try mixing again.)
    1/2 cup cheese, 2/3 cup double (heavy) cream
  • When the pasta is ready, drain it and then mix it into the dish. Add the cilantro, a final squeeze of lime juice and serve immediately.
    1 handful cilantro (fresh coriander), 1 lime
Calories: 606kcal, Carbohydrates: 67g, Protein: 17g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 59mg, Sodium: 222mg, Potassium: 883mg, Fiber: 8g, Sugar: 11g, Vitamin A: 5721IU, Vitamin C: 140mg, Calcium: 193mg, Iron: 3mg