Jamaican-style Pesto-Coconut Cream Pasta with Ackee
Image © Noel Cunningham

“I made this dish for those persons who don’t eat meat or who just want to take a break from meat. With this combination of pesto, coconut milk and ackee you’re in for an ital treat.” – Chef Noel Cunningham, Cuisine by Noel

Pesto-Coconut Cream Pasta with Ackee
Course: Main Dish
Cuisine: Caribbean
Author: Noel Cunningham
  • 1 pack Penne
  • 1 cup cream sauce
  • 1/2 cup coconut milk
  • 2 Tbsp. pesto
  • Salt and pepper to taste
  • Parmesan cheese optional
  1. Bring a large pot of lightly salted water to a boil. Cook lasagne noodles in boiling water for 8 to 10 minutes. Drain noodles, and leave to cool.
  2. In a medium frying pan, add coconut milk and cream sauce and allow to come to a boil; add pesto and let simmer.
  3. Add the pasta, then ackee and stir to combine. Top with grated parmesan cheese and serve.
RELATED: AJK: Pasta Dishes with a Jamaican Touch
Noel Cunningham


Noel is a Jamaican chef who creates culinary experiences that bring people together with great food.

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