From The North Grove Kitchen: Nathaniel's Rasta Pasta

Our sous chef, Nathaniel led his first Food Demo this February! He showed us how to make a creamy, colourful, Caribbean-inspired pasta, in celebration of African Heritage Month. 

With vibrant peppers and creamy cheese sauce, this pasta dish is basically happiness in a bowl. Bold flavours, bright vibes, and a whole lot of joy—that's the secret recipe! 

Makes: 3-4 servings 

Ingredients:  

• 2 cups penne pasta (or any shape)

• ½ pound chicken 

• ½ pound shrimp 

• 2 cloves garlic 

• 3 tbsp white cheddar cheese 

• 3 tbsp parmesan cheese 

• 1 medium onion 

• ½ yellow bell pepper 

• ½ green bell pepper 

• 3 green onions 

• ¼ cup wet jerk seasoning 

• ½ tsp old bay seasoning 

• 1 tsp onion powder 

• 1 tsp garlic powder 

• ½ tsp smoked paprika 

• 3 tbsp chicken stock 

• ½ cup heavy cream 

• Salt 

• Pepper 

• Oil 

  
  

Instructions 

1. Cut onions and peppers into strips. Mince garlic. Slice chicken. Shell and devein shrimp. 

2. In a large pot with salted water, cook penne pasta according to package until pasta is al dente. Reserve 1 cup of pasta water and set aside. 

3. In medium sized bowl, season sliced chicken with jerk seasoning, garlic powder, and onion powder. Stir to coat. 

4. In a separate bowl, season shrimp with ½ tbsp jerk seasoning, mix to combine and marinate. Set aside. 

5. In medium size skillet, heat oil over medium-high temperature. Once hot, add chicken and cook until chicken is no longer pink. Approximately 5-7 minutes. Remove chicken set aside. 

6. In same skillet, heat oil on medium-high heat. Add the shrimp to hot pan and cook on each side for about 2-3 minutes depending on the size of the shrimp. Remove shrimp and set aside. 

7. In same skillet, heat oil over medium-high heat. Once hot add sliced peppers and onions and sauté until softened. Approximately 4-5 minutes. Add garlic and cook for 1 minute. 

8. Next, turn down heat, allow pan to cool slightly. Add heavy cream, 1 tsp jerk seasoning, old bay seasoning, smoked paprika, salt and pepper, and parmesan. Mix until well combined. If sauce is too thick, thin out with reserved pasta water; adding a few tablespoons until you reach desired thickness. 

9. Next, add shrimp, sliced chicken, and penne to sauce. Continue to cook 5-10 minutes until cooked through. Taste and adjust seasoning if necessary. 

If you want to share photos of your cooking or have any questions, please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.