Creamy Jerk Rasta Pasta & Tropical Berry Refresher

Name: Creamy Jerk Rasta Pasta & Tropical Berry Refresher
Cook time: 60 min
Yield: 2 servings
Ingredients: 2 dry cups penne pasta; 2 tbsp olive oil; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1/2 red onion; 4 garlic cloves; 1 1/2 cup heavy cooking cream; 1 cup grated parmesan; 2 tbsp jerk paste/marinade; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp black pepper; Salt to taste; Fresh parsley/cilantro/chives; Pasta water; 1 cup strawberries or mixed berries (fresh/frozen/puree); 2 tbsp sugar; Juice of two limes; Sparkling water; Ice; Mint (optional)

Learn how to make rich, creamy jerk rasta pasta loaded with colorful peppers, fresh herbs, and bold Caribbean flavor, paired with a refreshing berry citrus drink layered with real fruit puree. This class is perfect for date night, girls night, or upgrading your weeknight dinner routine.

General Info & Pricing

60 Mins

Session Duration

beginner

Level

$40

Private Session

N/A

Group Class

Ingredients

2 dry cups penne pasta

2 tbsp olive oil

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1/2 red onion

4 garlic cloves

1 1/2 cup heavy cooking cream

1 cup grated parmesan

2 tbsp jerk paste/marinade

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp black pepper

Salt to taste

Fresh parsley/cilantro/chives

Pasta water

1 cup strawberries or mixed berries (fresh/frozen/puree)

2 tbsp sugar

Juice of two limes

Sparkling water

Ice

Mint (optional)

Tips & Swaps

Do not overcook your pasta, cook until al dente since it will continue cooking in the sauce Reserve at least ½ cup pasta water before draining (very important for adjusting sauce consistency) Slice peppers evenly for quicker, more even cooking Heavy cream creates the quickest and most beginner-friendly sauce for this class Freshly grated parmesan melts better than pre-shredded cheese Add jerk paste gradually and taste as you go depending on spice tolerance If your sauce becomes too thick, add reserved pasta water little by little The berry puree can be made with fresh or frozen fruit

Preparation

Before class, please have: 2 cups dry penne pasta measured 1 pot of salted water ready (or already heating) bell peppers, onion, and garlic washed cheese grated herbs washed (parsley or scallions) berries ready (if frozen, let them thaw slightly)