Average: 0 (0 votes)
Active time
10 minutes
Total time
30 minutes
5 servings
Serving Size
1/5 recipe

6 ounces whole grain penne or rotini pasta (to yield about 3 cups cooked pasta)

2 tablespoons olive oil

3 bell peppers, thinly sliced

½ cup peas

1 carrot, chopped

½ onion, sliced

2 garlic cloves, minced

3 tablespoons jerk seasoning

2 fresh thyme sprigs

½ cup light cream

¼ cup low sodium vegetable stock

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Heat a large saucepan over medium heat and add 2 tablespoons of olive oil to coat. Add the bell peppers, peas, carrots, and onions and sauté, stirring occasionally, for about 4 minutes.
  3. Add the minced garlic and cook until fragrant, for about a minute.
  4. Add the jerk seasoning to the pot and stir. Add the thyme, light cream and vegetable stock then bring to a simmer.
  5. Add the cooked pasta to the sauce, then stir to coat the noodles fully before serving.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 250
Total Fat: 11g
Saturated Fat: 3.5g
Sodium: 560mg
Carbohydrate: 43g
Fiber: 6g
Total Sugar: 5g (Added Sugar: 0g)
Protein: 7g

Yield: 5 servings

Serving Size: 1/5 recipe

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