Ackee & Callaloo Pasta with Feta Cheese

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

One step beyond macaroni and cheese! Pasta dishes are now abundant throughout the Caribbean.


  • 250 g/ cups penne (pasta quills) or farfalle (pasta bows)
  • 3 tbsp


Cook the pasta in a large pot of boiling, salted water until al dente (tender but still slightly chewy).

Meanwhile heat the olive oil in a skillet and saute the onions, escallion and garlic. Add the tomatoes and mixed herbs. Stir in the drained callaloo and toss in the ackees gently, until warm, adding salt and pepper, and hot pepper sauce, if using. Finally, add the crumbled pieces of