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Creamy Caribbean Pasta Recipe

Creamy Caribbean Pasta recipe


This dish is a creamy pasta with a Caribbean twist. It has colorful peppers, spicy jerk seasoning, and a smooth cheese sauce. You cook pasta and mix it with a sauce made from cream, cheese, and spices. It's a yummy dinner that's a little bit spicy and very tasty!


3 Bell Peppers (1 red, 1 yellow, 1 orange)
5 Green Onions
1 Tbsp Fresh Thyme Leaves
3 Tbsp Tomato Paste
3 Garlic Cloves, minced
3 Tbsp Jerk Seasoning
1/2 Tsp Onion Powder
1/2 Tsp Smoked Paprika
400 g Penne Pasta
1 Habanero Pepper
200 ml Coconut Milk
75 g Mozzarella Cheese, shredded
1 Tbsp Olive Oil
Salt to taste
Black Pepper to taste


Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10 minutes.
While the pasta is cooking, heat olive oil in a sauté pan over medium heat. Slice the bell peppers and add them to the pan, cooking until softened, about 8 minutes.
Pierce the habanero pepper with a fork and add it to the pan with the peppers. Let it infuse for 2 minutes, then remove and discard the pepper.
Stir in the tomato paste and cook for 3 minutes. Add the minced garlic, chopped green onions (reserve some for garnish), thyme leaves, jerk seasoning, onion powder, and smoked paprika. Cook for another 3 minutes.
Pour in the coconut milk and bring to a gentle simmer. Let it simmer for 5 minutes, allowing the flavors to meld.
Drain the pasta, reserving a cup of the pasta water. Add the pasta to the sauce, tossing to coat. If the sauce is too thick, add a little pasta water to reach the desired consistency.
Stir in the shredded mozzarella cheese until melted and season with salt and black pepper to taste.
Serve the pasta garnished with the reserved green onions. Enjoy your Creamy Caribbean Pasta!

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