Rasta Pasta is one of my favorite things to eat. I usually get it when I dine out. But that’s not an option anymore since I’m trying to go completely gluten free, and I’ve yet to find a restaurant that makes a gluten free version. As a result, I’ve been experimenting with making versions of the dish myself. My go to versions- Jerk Shrimp or Jerk Salmon Rasta Pasta. Both are equally slammin and each holds a special place in my… stomach. One recipe. Just switch out the protein depending on your mood.
I know, I know. Another salmon recipe. But I warned y’all. I make salmon a lot and therefore do my best to keep it interesting and be creative when it comes to my recipes. I absolutely love jerk salmon. LOVE. So it’s only natural that I’d pair it with some Rasta Pasta. But I’m including some shrimp for y’all as well so give me a break lol. You can even make the dish with both salmon and shrimp. Vegetarian? No problem. Try a plant based protein. Or leave out the protein altogether and add some extra veggies and a little jerk seasoning to the sauce. Vegan? Swap out the parmesan for vegan cheese. But make sure it’s creamy or actually melts.
The ONLY jerk seasoning that I use is Walkerswood. If you love your taste buds then stick with mild. Hot is just too hot to enjoy.
Now if you’ve never heard of Rasta Pasta before, it’s a Jamaican-inspired creamy pasta dish that’s made with bell peppers and a jerk protein of your choice. The one pot dish is usually made with red, yellow and green bell peppers- Rastafari colors. It also includes coconut milk and cheese to make the creamy sauce. You can use alfredo sauce from a jar and doctor it up if you’d like. But trust me, it won’t be the same. Now let’s get to it. Here’s my Gluten Free Rasta Pasta recipe.
Jerk Salmon Rasta Pasta {Gluten Free}
Ingredients
Jerk Salmon
- 2 salmon fillets (or shrimp)
- lemon juice
- jerk seasoning (mild)
- 1 tbsp coconut oil
- dried parsley
Rasta Pasta
- gluten free penne (half the box)
- garlic (crushed)
- bell peppers (red, yellow & green, sliced)
- 1 can of cococonut milk
- 1 tbsp vegetable bouillon
- 1 cup parmesan cheese (shredded)
- scallions
Instructions
- Wash the salmon with lemon juice and water. Pat dry. Season with the jerk seasoning and let marinate for at least 15 minutes.
- Heat the coconut oil in a cast iron skillet and sear the jerk salmon fillets on both sides. Let the top get a nice char, but don't overcook. Garnish the salmon with dried parsley and set aside.
- Cook and drain the gluten free penne and set aside.
- In a non-stick pan, heat the coconut oil and add the crushed garlic. Saute the garlic until tender, then add the bell peppers to the pan.
- Next add the coconut milk to the pan (make sure that you shake the can well first). Bring the coconut milk to a slight boil and then add the vegetable bouillon. Cook until dissolved.
- Turn the pan down low and slowly add the parmesan cheese. Stir constantly as the cheese begins to melt.
- Now add the pasta to the pan and gently toss until it's coated with the cheese sauce. Cook until the cheese is completely melted.
- Toss in the scallions.
- Serve the Rasta Pasta hot with the Jerk Salmon (or protein of choice) on top. If you make Jerk Shrimp, you can serve it on top or toss it in the dish.
Notes
- For maximum flavor, let the salmon marinate in jerk seasoning for a couple of hours, or even overnight
- If you want to add some extra spice, add some jerk seasoning to the cheese sauce. Otherwise the jerk seasoning from the protein will suffice.
- Vegetarian? No problem. Try a plant based protein. Or leave out the protein altogether and add some extra veggies and a little jerk seasoning to the sauce.
- Vegan? Swap out the parmesan for vegan cheese. But make sure it’s creamy or actually melts.
2 Responses
Wow! It looks delicious! I have some unthawed Salmon fillets with this recipe all over it.
Thank you so much.
Thank you so much, and you are very welcome. Let me know how it turns out ❤️