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By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Jan. 6, 2017: Again happy New Year! It is my pleasure to share with you some delicious Caribbean inspired recipes for another year. Today I decided that for the New Year  I will be incorporating some new recipes that  includes ingredients that are adopted from other cuisines that are becoming staples in daily meals . For example – pasta!

Pasta is a very versatile food ingredient and forms the base of a lot of delicious meals. Two of my favorite pasta dishes are macaroni and corn beef and Rasta Pasta. Today I will share with you my recipe for Rasta Pasta.

Rasta Pasta Recipe
 1  1/2 pound penne pasta
2 tablespoons butter,
1/2 lb  mozzarella cheese  (grated)
1/2 lb Romano cheese ( grated )
2 tablespoons Dry jerk  seasoning
4 cloves garlic, chopped
1 large red onion, minced
1 green bell pepper,  ( julienne)
1 red bell pepper,
1 yellow bell pepper,
1lb Porto Bello  mushrooms
1 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder salt and pepper to taste
2 (24 ounce) jars  white  Alfredo sauce

Bring a large pot of lightly salted water to a boil.

Add pasta and cook until tender but still firm, about 8 minutes.

Drain and put in a large bowl.

Add 1 tablespoon of butter in a sauce pan or large skillet over medium-high heat.

Add mushrooms  pieces; cook and stir until tender.

Season with dry jerk seasoning

Add remaining butter

Add the garlic and onion; cook and stir until well blended and tender.

Add the green, red and yellow pepper and season with red pepper flakes, curry powder, salt and pepper.

Cook and stir until the peppers are wilted.

Add in the Alfredo sauce.

Add grated mozzarella cheese

Add grated   Romano Cheese

Heat thoroughly until cheese is melted and pour mixture over the pasta.

Bon Appetite

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at
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