Creamy Salmon Rasta Pasta

  • 1/2 box Rigatoni or Penne pasta
  • 1 lb Salmon cut into 2" cubes
  • 2 Tbsp olive oil
  • 2.5 Tbsp Cooking with Greens Creole Blend (1 tbsp for the salmon, and 1.5 tbsp goes in the sauce
  • 1/2 Tbsp Cooking with Greens Smooth Heat blend for sauce
  • 1/2 Tbsp Cooking with Greens Spicy Seafood blend
  • 3 bell peppers (1 red, one yellow, one green) – sliced into strips
  • 1 sweet onion sliced
  • 2 cloves garlic minced
  • 1/2 cup vegetable or chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup canned coconut milk
  • 1 oz cream cheese
  • 1/2 cup parmesan cheese grated
  • 2 stalks green onion chopped

Cook pasta according to the package instructions, take it out at “al dente” as you will cook it more in the next steps. Toss salmon pieces with Creole blend (add more if necessary). Add 1 tbsp olive oil to large frying pan and heat. Place salmon pieces skin side down.  flip over for a minute and remove skin with tongs and discard. Remove from pan (this will finish cooking in the sauce). Add remaining oil to a heavy bottomed pot, and saute bell peppers with onions and green onions. Add the minced garlic and cook until it’s fragrant. Add all seasonings to the pot. Add heavy cream, coconut milk, chicken and vegetable stock and cream cheese to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce, salmon pieces and then mix in the pasta.
Garnish with chopped chives, green onions or parsley and serve.

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