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Dairy-free Rasta Pasta

This is a rasta pasta, a Jamaican-inspired masterpiece made with jerk chicken. For those without restrictions, the classic version uses heavy cream, and the sauce is finished with freshly grated grana Padano cheese. However, since this may not suit those with dairy sensitivities, fear not! We’ve skillfully replaced cream with rich, full-fat coconut milk.



  • 1lb Penne pasta, cooked al dente
  • 3 tablespoons Jerk seasoning
  • 1 can coconut milk
  • 2 shallots, finely chopped
  • 1/2 cup marinara sauce
  • Cooked jerk chicken, shredded
  • 3 assorted sweet bell peppers, sliced
  • 1/2 medium red onion, sliced
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Fresh parsley to garnish


  1. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add the chopped shallots and minced garlic, sautéing until they become fragrant and translucent.
  3. Season the shredded jerk chicken with jerk seasoning to taste. Add the seasoned jerk chicken to the skillet and cook until heated.
  4. Pour in the marinara sauce and coconut milk, stirring to combine. Let the mixture simmer for a few minutes, letting the flavours meld.
  5. Add the sliced sweet bell peppers to the skillet, cooking until they are tender-crisp.
  6. Finally, combine the cooked penne pasta with the jerk chicken and sauce mixture. Toss everything together until well-coated.
  7. Serve the Jerk Chicken Penne hot, garnishing with extra jerk seasoning or fresh herbs if desired. Enjoy your delicious and dairy-free Rasta Pasta!

TIP: For gluten-free – swap penne for your favourite GF Penne brand. 

TIP: For Vegetarian/vegan – swap chicken for cremini or oyster mushrooms and vegan butter. 

TIP: For Pescatarians, swap chicken for shrimp. 

TIP: For a Normal diet – swap coconut milk for heavy cream, and finish the sauce with/ fresh grated grana padano. 

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