CREAMY SALMON PASTA RASTA – Pasta topped with Jamaican jerk fish is deliciously creamy and cheesy. The fish can be heated to your preference; use the cream sauce to chill it. You won’t be let down!



— 4 salmon fillets 4-6 ounces each
— 3 tbsp extra virgin olive oil
— 1 medium red bell pepper
— 1 medium green bell pepper
— 3 sprigs green onion
— 3 garlic cloves minced
— 2 cup heavy cream
— 1/2 cup coconut milk
— 1/2 cup chicken broth
— 5-8 ounces shredded Parmesan cheese
— 16 ounces rigatoni noodles
— pink Himalayan salt
— ground black pepper
— Jamaican jerk seasoning mild
— thyme
— paprika
— parsley optional garnish
— grated Parmesan optional garnish


Generously sprinkle both sides of the salmon fillets with salt, pepper, jerk seasoning, and thyme and set aside.

Add 2 tablespoon oil to a skillet and warm over medium high heat.

Add salmon, and cook on each side for about 3-5 minutes, depending on thickness of filet.

Remove from heat and set aside until ready to assemble pasta plate.

Cook noodles according to packaging, then drain and set aside.

In a large pot, add 1 tablespoon of oil and garlic, then cook for 1-2 minutes on medium high heat.

Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender.

Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes.

Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well.

Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary).

Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes.

Remove from heat and serve!

Garnish pasta with parsley and grated Parmesan (optional).

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