Covoco Travels
Jamaican Pasta Dishes
Jamaican Recipe
Table of Content
Rasta Pasta
Indulge in the vibrant flavour of rasta pasta, a mouthwatering fusion of creamy alfrado sause mixed with Jamaican Jerk seasoning, tossed with a colourful blend of peppers, chicken, and aromatic spices.
Ital Pasta
A Vegetarian pasta dish made with a variety of fresh vegetables, often seasoned with special spices and herbs
Ackee and Saltfish Pasta
Combining the National dish of Jamaica with pasta, creating a unique and authentic delicious fusion.
Callaloo Pasta
Incorporation Callaloo, along with other vegetable and spices, all cooked with a savory sause and served with pasta
Curry Pasta
Pasta cooked with Jamaican curry spices, vegetable, chicken or shrimp resulting in a rich Jamaican flavourful dish
Pepperpot Pasta
Inspired by Jamaican Pepperpot soup, this pasta dish feature a flavourful broth made with a variety of meats and vegatable, servied over pasta
Rasta Pasta IIngredients
Ingredients:
• Penne pasta
• 1 tablespoon olive oil
• 2 boneless chicken breasts or thighs, cut into strips
• 2 tablespoons Jamaican jerk seasoning
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 green bell pepper, julienned
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• Salt and pepper to taste
• Green onions and fresh thyme for garnish
How to prepare Rasta Pasta
• Cook the Pasta: Boil the penne pasta in salted water according to the package instructions until al dente. Drain and set aside.
• Season the Chicken: While the pasta cooks, season the chicken strips with Jamaican jerk seasoning.
• Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook until browned and cooked through. Remove from the skillet and set aside.
• Sauté the Vegetables: In the same skillet, add a bit more oil if needed, and sauté the bell peppers and garlic until they’re soft.
• Create the Sauce: Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Then add the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and the sauce begins to thicken.
• Combine: Return the cooked chicken to the skillet with the sauce and add the cooked pasta. Toss everything together until the pasta is well coated with the sauce.
• Season: Taste and adjust the seasoning with salt and pepper if necessary.
• Garnish and Serve: Garnish
with chopped green onions
Ital Pasta Ingredients
• Whole grain penne or fusilli pasta
• Coconut oil (for sautéing)
• 1 cup coconut milk (freshly made if possible)
• 1 cup pumpkin, cubed
• 1 carrot, sliced
• 1 sweet potato, cubed
• 1 green plantain, sliced
• 1 cup dasheen (taro/eddoe), cubed
• 1 cho cho (chayote), cubed
• Fresh thyme
• Fresh coriander/cilantro
• 1 onion, chopped
• 2 scallions, chopped
• 1 tomato, diced
• 2 bay leaves
• Ground black pepper
• Turmeric
• Pimento berries (allspice)
• Scotch bonnet pepper (optional, for heat)
• Salt (sea salt or pink salt, minimally processed)
Preparing Ital pasta
Name
1.Prepare the Vegetables: Wash and chop all the vegetables into bitesized pieces.
2.Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
3.Sauté the Aromatics: In a large pot, heat coconut oil over medium heat. Add the onion, scallions, tomato, thyme, coriander/cilantro, and sauté until fragrant.
5. Season the Stew: Add the bay leaves, black pepper, turmeric, pimento berries, and Scotch bonnet pepper (if using). Simmer until the vegetables are tender and the stew has thickened.
6.Combine with Pasta: Once the vegetables are cooked, remove the Scotch bonnet pepper and bay leaves. Add the cooked pasta to the pot and stir gently to combine with the ital stew.
7.Serve: Taste and adjust the seasoning with salt if necessary. Serve the ital pasta hot, garnished with additional fresh
4.Simmer the Vegetables: Add the pumpkin, carrot, sweet potato, plantain, dasheen, and cho cho to the pot. Pour in the coconut milk and add enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer.
Ackee and Saltfish Pasta Ingredients
• 2 dozen fresh ackees or 2 tins (canned) ackees
• 1/4 lb. saltfish
• 1 small onion, sliced
• 1 tsp. ground black pepper
• Few slices of hot pepper, sliced
• 1 clove garlic, chopped
• 4 tsp. vegetable oil
• Salt to taste
• About 30 strands of spaghetti or your choice of pasta
Preparation
1.Soak the Saltfish: Soak saltfish overnight to remove excess salt. Remove the skin when soaking because a lot of the salt is in the skin. After soaking, rinse with fresh water, then flake the saltfish and set aside.
2.Prepare the Ackees: If using fresh ackees, prepare them for cooking by removing seeds and pink lining. Boil in salted water until tender, then drain off water and set aside. If using canned ackees, simply drain and set aside.
3.Cook the Pasta: Cook the spaghetti according to the instructions on the package.
4.Sauté the Aromatics: In a
1.Add Saltfish: Add the flaked saltfish to the pan and sauté for about a minute.
2.Combine: Add the ackees and cooked pasta to the pan. Sprinkle on black pepper and gently toss all the ingredients with a spoon.
3.Flavor Blend: Cover the pot and sauté for about 4 minutes for the flavors to blend. Turn off the stove.
4.Serve: Serve the ackee and saltfish pasta hot or warm and enjoy
Callaloo Pasta
Ingredients
• 2 cups of pasta (penne or fusilli work well)
• 2 cups of fresh callaloo leaves, chopped (you can substitute with spinach if callaloo is not available)
• 1 tablespoon of coconut oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 ripe tomato, diced
• 1/2 cup of coconut milk
• 1/2 teaspoon of ground allspice
• 1/4 teaspoon of ground nutmeg
• Salt and pepper to taste
• Scotch bonnet pepper to taste (optional, for heat)
• Fresh thyme
Preparing Callaloo pasta
Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Callaloo: In a large skillet, heat the coconut oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add the Tomato: Stir in the diced tomato and cook until it softens.
Cook the Callaloo: Add the chopped callaloo leaves to the skillet. If you’re using scotch bonnet pepper, add it now. Sauté until the leaves wilt and reduce in size.
Season: Pour in the coconut milk and season with allspice, nutmeg, salt, and pepper. Add fresh thyme. Let the mixture simmer for about 5 minutes.
Combine: Add the cooked pasta to the skillet with the callaloo mixture. Toss everything together until the pasta is well coated.
Serve: Taste and adjust the seasoning if necessary. Serve the callaloo pasta hot, garnished with more fresh thyme if desired.
Curry Pasta
Ingredients
• 1 onion, finely chopped
• 1 carrot, peeled and diced
• 3 garlic cloves, crushed
• 2 tablespoons curry powder
• 1/2 cup unsweetened coconut cream or milk
• 1 (14 ounce) package pasta of your choice
• 2 tablespoons olive oil
• 200 ml vegetable stock
• 2 tablespoons tomato puree
• Salt and pepper to taste
• Fresh coriander for garnish
How to prepare Curry Pasta
1.Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
2.Sauté Vegetables: In a large pan, heat the olive oil over medium heat. Add the onion, carrot, and garlic, and sauté until the onion is translucent.
3.Add Spices: Stir in the curry powder and cook for another minute until fragrant.
4.Create the Sauce: Pour in the vegetable stock and tomato puree. Bring to a simmer and let cook for about 5 minutes.
5.Combine: Add the coconut cream to the pan and stir well. Season with salt and pepper to taste.
6.Mix with Pasta: Add the cooked pasta to the sauce and toss to coat evenly.
7.Garnish and Serve: Serve the curry pasta hot, garnished with fresh coriander. Enjoy your homemade curry pasta!
Vegetarian Pasta
Ingredients
• 1 onion, finely chopped
• 1 carrot, peeled and diced
• 3 garlic cloves, crushed
• 2 tablespoons curry powder
• 1/2 cup unsweetened coconut cream or milk
• 1 (14 ounce) package pasta of your choice
• 2 tablespoons olive oil
• 200 ml vegetable stock
• 2 tablespoons tomato puree
Preparing Vegetarian Pasta
1.Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
2.Sauté Vegetables: In a large pan, heat the olive oil over medium heat. Add the onion, carrot, and garlic, and sauté until the onion is translucent.
3.Add Spices: Stir in the curry powder and cook for another minute until fragrant.
4.Create the Sauce: Pour in the vegetable stock and tomato puree. Bring to a simmer and let cook for about 5 minutes.
5.Combine: Add the coconut cream to the pan and stir well. Season with salt and pepper to taste.
6.Mix with Pasta: Add the cooked pasta to the sauce and toss to coat evenly.
7.Garnish and Serve: Serve the curry pasta hot, garnished with fresh coriander.
Thank you for purchasing our authentic Jamaican recipe. It is my hope that you find joy in every bite. We love and appreciate you.
Yours Truly OV