This dish comes in many variations with the same name, so I decided on my own creation. One thing you must know, pasta is not a staple of the Jamaican culture and 'rasta pasta' as it is named, is not a dish eaten by 'rastas or rastafaria'. Just to be clear on that.
It's a fun dish with colours that are significant with the island,its heritage and its' people.
( what I had in my kitchen )
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 orange pepper
1/2 cup kidney beans
1 can of mushroom soup
1/2 cup fresh mushrooms
1/2 milk or cream
1 tsp thyme
1/2 tsp black pepper
1 tsp Jamaican curry powder
1/2 tsp scotch bonnet sauce ( to taste – if you desire more, go ahead )
1 tsp fresh ginger ( grated ) or powder
whole wheat spaghetti noodles ( enough to serve 2 )
pesto and tomato pasta noodles. ( enough to serve 2 )
I combined two types of noodles but you can just one type ( 4 servings )
* Optional – I made this a chicken dish and baked chicken thighs in the oven with the mushroom soup mixture.
** ( if you want strictly vegan or vegetarian, just do the pasta with veggies or tofu substituted for the chicken.
Cook pasta as per directions. Chop vegetables and add to skillet with virgin oil. Saute vegetables till translucent and add kidney beans. Make sure veggies are el dente. Set aside till chicken is ready.
Prepare the soup mixture with parmesan cheese, milk and spices. Pour over chicken and bake for 45 minutes.
Remove chicken from the oven and thicken the soup mixture with cornstarch.
Heat the veggies again. Add pasta to your plate and top with a piece of chicken and smother in the rasta coloured vegetables and sauce.