How to Make Rasta Pasta
Wondering how to make rasta pasta? This easy rasta pasta recipe is creamy, cheesy, and full of Caribbean flavor with just the right touch of heat. Inspired by the popular Brooklyn dish, my version comes together in one pot and can be made with or without chicken. It’s one of those meals you’ll find yourself making on repeat, because once you taste it, there’s no going back.
I still remember the first time I had rasta pasta. It was at a Caribbean spot in Brooklyn called Footprints. That dish? Life-changing. Creamy, cheesy, spicy… I knew right then I had to figure out how to make it myself because I was not about to be flying to New York every time the craving hit.
Fast forward to now, and this has become one of the most searched recipes on my blog. What started as me casually sharing something I whipped up has turned into a go-to favorite in my family’s rotation. I could probably make it in my sleep at this point.
Eventually, over the years, I’ve made a few small tweaks here and there, and it’s only fair that I share them with you, because your girl’s been busy in the kitchen making it even better.
What is rasta pasta?
You might see the word “Rasta” and think this should be a vegan or vegetarian dish—and that’s a fair assumption! But rasta pasta isn’t named for what’s in it. It’s inspired by the colors associated with Rastafarian culture, red, gold, and green, which come through beautifully in the bell peppers.
Rasta pasta is a creamy pasta dish that usually features jerk chicken or shrimp, mixed with cheese and colorful peppers for that eye-catching flair. It’s bold, comforting, and has that signature Caribbean kick from the jerk seasoning.
And while it’s not a traditional Jamaican dish, its popularity across Caribbean-American restaurants, especially in New York, has made it a staple fusion meal with island vibes.
How to Make Rasta Pasta
Ingredients you will need
This creamy rasta pasta keeps things simple but full of flavor. Here’s what goes into the pot:
Protein options (choose your fave):
- Jerk-seasoned chicken – Classic and packed with heat and flavor.
- Shrimp or lobster – For a seafood twist that still holds that Caribbean vibe.
- No meat? No problem – Skip it or serve it on the side for a vegetarian version.
The base:
- Pasta – Penne is a go-to, but any short pasta that holds sauce works just fine.
- Knorr Parma Rosa mix – My shortcut for that creamy tomato-cheese base. Can’t find it? You can totally swap in Alfredo and a little tomato sauce.
- Cheese – A mix of shredded cheese helps make this extra melty and satisfying.
The flavor crew:
- Bell peppers (red, green, yellow) – These give us that signature rasta color and a bit of sweet crunch.
- Garlic and green onions – For that background flavor that makes the sauce sing.
- Jerk seasoning – Store-bought or homemade, this is where the magic lives. Adjust the heat to suit your taste.
Optional but flavorful extras:
- Butter or oil – To sauté your veggies and protein.
- Heavy cream or milk – If you want a silkier sauce, especially when skipping the Knorr mix.
Instructions (Step-by-Step)
This easy rasta pasta recipe comes together in about 30 minutes. Get your ingredients prepped and let’s get cooking:
- Cook your pasta. Boil your pasta according to package instructions. Drain and set aside—but save a bit of the pasta water in case you need to loosen up the sauce later.
- Season and cook the protein. If you’re using chicken or shrimp, season generously with jerk seasoning. In a large skillet or pot, heat oil or butter and cook until done. Remove from the pan and set aside.
- Sauté the veggies. In the same pan, add a little more oil if needed and toss in your bell peppers, garlic, and green onions. Cook until they’re just softened—still a little crunch is perfect.
- Build the sauce. Stir in your Knorr Parma Rosa mix and a bit of milk or cream. (No Knorr? No stress—use Alfredo + a spoonful of tomato sauce instead.) Let it all simmer until creamy and smooth.
- Add cheese and protein. Lower the heat and mix in your shredded cheese until melted. Add back your cooked chicken or shrimp and stir to coat.
- Toss in the pasta. Add your cooked pasta to the pan and toss everything together. If the sauce feels too thick, add a splash of the pasta water you saved.
- Taste and adjust. Need more heat? Add a pinch of jerk seasoning. Want it cheesier? Go for it. This is your moment.
- Serve and enjoy. Plate it up, maybe sprinkle a little extra cheese or fresh green onion on top, and you’re ready to dig in.
Variations & Substitutions
This dish is flexible, so feel free to make it your own. Whether you’re working with what you’ve got or want to try something new, here are some easy ways to switch things up:
- Rasta Pasta without Knorr Parma Rosa
Can’t find the sauce mix? No problem. Use a combo of Alfredo sauce and a spoonful or two of tomato sauce. Add grated cheese for extra richness. - Vegetarian Rasta Pasta
Skip the meat entirely and double up on the peppers. You can also add mushrooms, zucchini, or spinach for more bulk and flavor. - Rasta Pasta with Shrimp or Lobster
Seafood works beautifully here. Season it with jerk just like the chicken and sauté until cooked through. Shrimp cooks up fast, making this an even quicker dinner. - Creamy Rasta Pasta with No Spice
Want the creamy without the heat? Use a mild jerk seasoning or cut back completely and just enjoy the cheesy sauce and veggies. - Oxtail Rasta Pasta
It’s not traditional, but it’s delicious. If you have leftover stew oxtail, shred it and stir it in during the final step for a rich, bold twist. - Vegan Rasta Pasta
Use dairy-free cheese and plant-based cream or coconut milk for the sauce. Just make sure your jerk seasoning doesn’t contain hidden meat-based ingredients.
More Caribbean-inspired recipes to try:
If you loved this rasta pasta, here are a few more bold and flavorful dishes you should definitely check out:
- Oxtail Mac and Cheese – A cheesy, meaty twist on comfort food.
- Sticky BBQ Jerk Chicken – Sweet, spicy, and perfect for your next cookout.
- Caribbean Seafood Soup – A warm, hearty dish loaded with flavor.
- Guyanese Chow Mein – A Caribbean take on a takeout favorite.
- Homemade Jerk Seasoning – Want to make your own? Here’s how.
Frequently Asked Questions
Absolutely. Just skip the meat and double up on the bell peppers or add mushrooms for that “meaty” feel. It’s still creamy and delicious.
Not exactly. It’s a Caribbean-American fusion dish, popular in places like Brooklyn, but heavily inspired by Jamaican flavors like jerk seasoning and the rasta colors.
Yes! You can use Alfredo sauce and mix in a little tomato sauce for that creamy-tomato combo. Add extra cheese to boost the richness.
Penne is a go-to because it holds the sauce well, but rigatoni, rotini, or even fettuccine work just fine.
That’s up to you! If you’re using a spicy jerk seasoning, it’ll have some kick. Want it milder? Use a mild version or adjust the amount to taste.
Yup. It reheats well, just store it in an airtight container in the fridge. Add a splash of milk or cream when reheating to loosen the sauce.
Want the version without Knorr Parma Rosa?
Prefer to skip the Knorr mix? I’ve got an alternate version of this rasta pasta recipe made with pantry staples instead. It’s just as creamy and flavorful.
Grab it here: Rasta pasta without Knorr
Recipe
How to make rasta pasta
Ingredients
Method
- For the Chicken:
- Season chicken with green seasoning or your usual seasoning mix.
- Rub in the jerk seasoning and let marinate (overnight if possible).
- Preheat oven to 350°F (175°C).
- Place chicken breasts in a greased baking dish. Cover with foil and bake for 35 minutes.
- Remove foil, drain any excess liquid, and return to the oven uncovered for another 20–25 minutes.
- Remove from oven, shred or slice chicken, and set aside.
- For the Pasta:
- Cook pasta according to the package instructions (about 8–10 minutes). Drain and set aside.
- In a medium pot, heat olive oil over medium heat.
- Sauté green onions and garlic for 1–2 minutes, then stir in the jerk seasoning.
- Pour in the milk and stir gently—watch closely so it doesn’t burn.
- (Optional) Toss sliced bell peppers with olive oil, salt, and pepper and roast in the oven for 15 minutes until slightly softened.
- Add half the pasta to the pot and stir in half the Parma Rosa mix.
- Add half the cheese and stir well to combine.
- Stir in the rest of the Parma Rosa mix and cheese. Mix until smooth and creamy.
- Add in cooked chicken or shrimp (if using), then toss in the roasted bell peppers and remaining pasta.
- If the sauce is too thick, add a splash more milk. Stir to combine, then remove from heat and serve.
What is the garlic clove for? When is it used?
Hi Sorry Taqueena,
You use the garlic after heating the oil with the onions to cook.
Hello, I was wondering could I use almond milk instead of regular milk?
Hello.
How much jerk seasoning do I add to pasta?
Hi Quita,
You can try. The only reason I would doubt using almond milk is because almond milk does have a bit of a taste and it may over power the flavors
Hi Karen
1 tsp worked fine for me. I am not much of a pepper fan though. I think at most you can do 1 1/2 teaspoons because you also don't want the jerk to be ALL that you are tasting.
I made it for my bf today OMG he loved it . it was just a but to spicey lol may hold back next time lol..
That spice!! Did you use the hot jerk or mild? I always use the mild one. I am not trying to die from that heat.. hahaha. So glad he loved it though. Thanks KeKe
Hi what jerk seasoning do you use?
Thanks in advance
Hey,
I usually have Grace brand stocked in my fridge. That's my go to brand. But I occasionally use JC's Boston Jerk too. Any jerk would work really. Just make sure you take a little taste of it to see how salty and hot it may be. I always use mild though… lol
Let me know which one you got!
Hey
Do i have to use the knorr parma thing? I have all the ingredients except that one
Hey hey,
I have had one friend not use it and she said it tasted good. But I think it would be missing that flavor. You are giving me ideas though. I would see if I can come up with the substitute to be used for it. Let me know how it goes for you without!!
What exactly is Knorr Pasta Rosa and jerk seasoning? Do either of these have peppers in it? My dad is allergic to peppers. Thank you.
Raeanne, Knorr Parma Rosa mix is a pink sauce made with tomatoes. THe jerk seasoning is all pepper. You would have to leave that out totally for your Dad's sake. My friend makes this without Jerk and she likes it
I actually used Alfredo from the jar and added curry power, jerk seasoning and old bay. The sauce was VERY close to footprints. Hope this helps!
Ahh.. I'll have to try that version Taqueena.
Thanks for mentioning it
Hello! Looks delish. How many does this serve? I'm trying to expand the recipe for additional guests, and I'd like to know how much the current recipe will feed.
Hi Unknown,
This would serve 3 people with this being the main dish.
It can be stretched to about 4 if it's accompanied with other things.
Trying this recipe today fingers crossed couldn't find the knorr sauce so I look up the pink tomato recipe
Let me know Brittnay. I'm actually testing so that I can eliminate the Knorr for people who cannot find it. Shoot me an email about how it turned out for you
Hi, have you tried it with coconut milk
No I haven't. If you do decide to you may have to dilute the milk a bit with water. Coconut milk has heavy flavor. I think even light coconut milk can adjust the taste of things. If you do try it with it let me know how it worked out
Parmarosa sause is nothing but a creamy tomato sause and they have recipes for it online. I couldn't it in my supermarkets (went to 3) so I just made the sauce itself and added a couple of teaspoons. It was good!
This is the second time that I am making this "rasta pasta" and decided to write a review as I am here eating it. This is sooo delicious. I just moved to Ga from ny anf although there is a footprints out here I heard it is not the same as the one on clarendon road in bk. Every time I make this it finished sooo quick. GREAT JOB on the recipe! And THANK YOU!!!
You can definitely go for coconut milk instead.
Hi. I'm confused here.
Add half pack of Parma Rosa powder to pastaAdd half of cheese and stir well.
Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
Add half of pasta and stir. ??
Yes.. don't add everything at once it would become clumpy.. SO add half the parma rosa, mix, add cheese, mix, add parma rosa again, and rest of cheese. It's just to ensure there are no clumps of the powder there. Then add the rest of pasta to sauce.
Oh thanks Orelia!!
Oh thanks Orelia!!
Wow! Never thought of putting jerk spice with cheese, but I'll bet it's amazing!!
Wow! Never thought of putting jerk spice with cheese, but I'll bet it's amazing!!
Made this receipe today for the first time with shrimp. I added 1/2 a pack of coconut milk powder mix and butter to the pasta. Since I used the mild jerk sauce, I added a little crushed red pepper flakes. It came out GREAT!
Ohh that's a great idea to use the powder. That flavor is not as strong as some of these tin ones. Thanks for commenting JMC
Four cheese Rosa to replace knorrs parm rosa
I'm wanting to make just the rasta sauce, no meat or pasta. I'm wondering if using the Parma Rosa made into it's sauce form and adding the jerk seasoning is what makes the "rasta sauce"? Thanks! Jay
I'm wanting to make just the rasta sauce, no meat or pasta. I'm wondering if using the Parma Rosa made into it's sauce form and adding the jerk seasoning is what makes the "rasta sauce"? Thanks! Jay
Hey Jay for sure you can make the sauce without the pasta and meat
Add green onions and garlic and stir.
Add jerk seasoning and stir for about 2 mins ensuring that onions are coated
Add milk and mix.
Add half pack of Parma Rosa powder
Add half of cheese and stir well
Add rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
Add bell peppers, and a little more milk if all liquid has disappeared
Take off heat and serve
What should I do if i want seconds and the sauce has dried up?
What should I do if i want seconds and the sauce has dried up?
Put it back on the stove and add a little more milk and mix it up. You can add more cheese also if the sauce is thin. Add a little milk at a time though you don't want it to get too saucy lol
Put it back on the stove and add a little more milk and mix it up. You can add more cheese also if the sauce is thin. Add a little milk at a time though you don't want it to get too saucy lol
I will try and make some for the first time in my life
Can you use pre made Alfredo sauce instead of the milk and knorr pack
I just showed this to my son and he asked if we could make it. Looks wonderful!
What happened to the rest of this recipe? It cuts off at cooking the chicken at 350 degrees.
Maaan, I don't know what happened. But I appreciate you for letting me know. I've updated it so that the whole thing shows now. THANK YOU!!
This recipe is truly amazing. I tried it and it turned out very nice.