Roasted Veggie & Salmon Pasta

INGREDIENTS

1. Salmon:
   
   • 1 lb salmon cubes
   • 2 tsp of Creole Carnival kick
   • 1/2 tsp garlic powder
   • 1/2 tsp onion powder
   • 1/2 tsp black pepper
   • 1/2 tsp salt
   • 1 tbsp olive oil
2. Sauce:
   
   • 1 1/2 cups heavy cream
   • 1/2 cup of pasta water to thin out
   • 1/2 cup parmesan cheese, grated
   • 2 tbsp butter
   • 3-4 cloves of garlic minced
   • 1 tsp of Creole Carnival kick
   • 1/2 tsp smoked paprika
   • 1/4 tsp black pepper
   • 1/4 tsp salt (adjust to taste)
3. Roasted Veggies:
   
   • 1/3 red bell pepper, sliced
   • 1/3 yellow bell pepper, sliced
   • 1 broccoli crown, chopped
   • 1 tsp of Creole Carnival kick
   • 1 tbsp olive oil
4. Pasta:
   
   • Use pasta of choice.
   • I’m using Mafaldine

INSTRUCTIONS

1. Preheat the oven to 400°F (205°C). In a mixing bowl, toss the sliced peppers and chopped broccoli in olive oil and lightly season. Spread them on a baking sheet and roast for 15-20 minutes, or until they are charred. Bring it to a broil the last 2 mins.
2. Season with seasoning mix and next In a skillet over medium-high heat, add olive oil and the salmon cubes. Cook for 4 mins a side or until they are golden brown and cooked through. Transfer to a plate.
3. In the same skillet, melt the butter and stir in the minced garlic. Pour in the heavy cream and add seasoning. Don’t add too much salt because the parmesan cheese is salty. Add 1/2 cup of pasta water. Allow the mixture to simmer on low heat. Once it’s heated through, add grated parmesan cheese and stir until smooth and creamy.
4. Add the roasted veggies, and noodles back into the skillet, mix with the sauce.
5. Plate your veggies and pasta. Add your salmon cubes on top and add more parmesan if you like. Make sure to serve immediately, to avoid the pasta socking up all the sauce.