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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.