It's creamy and delicious.
1 Broccoli head, cut into medium florets
3 Mini sweet bell peppers, seeded and roughly chopped
Kosher salt, to taste
6-8 cups Chicken stock
2 cups Heavy cream
1 tsp Jerk seasoning
1 lb Bowtie or farfalle pasta
2 cups Sliced baby bella mushrooms
1 Roma tomato, diced
1/2 cup Grated parmesan cheese
Red pepper flakes for garnish, optional
Chopped scallions for garnish, optional
Heat a large 14-inch saute pan with oil over medium to medium-high heat. Add the broccoli florets and peppers and season with kosher salt to taste. Cook for about 6-7 minutes until the broccoli chars and softens. Remove to a bowl.
Add the chicken stock, heavy cream and jerk seasoning, and season with a little bit of salt and pepper to taste. Bring to a light simmer. Add the raw pasta and stir, making sure it's coated in the liquid. Add the mushrooms, broccoli and peppers, and stir into the pasta. Bring back up to a simmer over medium to medium-high heat and continue to cook the pasta until just al dente and the vegetables are tender, about 8-10 minutes.
Pro tip: The starch from the pasta will help create a thick, delicious sauce.
Stir the tomato and parmesan cheese into the pasta. Season with salt and pepper to taste, if needed. Garnish with red pepper flakes and scallions, if using, and serve hot.
This rasta pasta recipe from chef JJ Johnson is creamy, colorful, and oh so delicious. Drenched in a cream sauce thickened by the pasta's own starch, it's mixed with bright veggies and seasoning with jerk seasoning. Topped with parmesan cheese and red pepper flakes, this flavorful dinner is full of classic ingredients.
Prep Time: 15 minutes
Cook Time: 30 minutes
Recipe courtesy chef JJ Johnson.