Jamaican Coconut Pasta Bake
A tropical twist on traditional pasta bake, infused with the flavors of Jamaica.
Ingredients
- ●8 oz (225g) pastapenne or fusilli work well
- ●1 can (14 oz / 397g) coconut milkfull-fat for best flavor
- ●2 tsp jamaican jerk seasoningstore-bought or homemade
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp coconut oilmelted
- ●1/4 cup (30g) shredded coconutoptional
- ●1/4 cup (15g) chopped fresh cilantrooptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook pasta according to package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat coconut oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
- 4
Add garlic and cook for an additional minute, until fragrant.
- 5
Stir in Jamaican jerk seasoning and cook for 1 minute.
- 6
Add coconut milk and bring to a simmer. Reduce heat to low and let sauce cook for 2-3 minutes.
- 7
In a large bowl, combine cooked pasta, coconut milk sauce, and shredded coconut (if using).
- 8
Transfer pasta mixture to a baking dish and top with additional shredded coconut (if using).
- 9
Bake in preheated oven for 15-20 minutes, until top is golden brown and sauce is bubbly.
- 10
Garnish with chopped fresh cilantro (if using) and serve hot.