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Smoked Salmon and Pasta Recipe | |
Pasta | |
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Ingredients:
Sauce12 slices of thinly sliced smoked salmon 2 cups of chopped veges of your choice (I use broccoli, carrots, corn kernels) 1 medium onion 3 large tomatoes 1 tin of tomato soup 250ml of thickened cream (use the fat reduced if you like) Canola Oil 1 tablespoon of dill (fresh if possible) Pasta Canola Oil (or extra virgin olive - both equally healthy) Two handfuls of uncooked pasta of your choice (I use the pasta that look like bows)
Directions:
Chop onion and cook in a little oil until tender. If you don't like tomato skin you can blanche (cut tomato skin, drop in boiling water for about a minute and remove from water) and the skin should come off easily. Add tomatoes and cook until they are mushy. Add remaining veges and tomato soup. Cook veges to taste (I like them still crisp, not soggy). The soup should be quite thick if not, reduce it (simmer for a little while so it thickens, or add some cornflour). Add cream, mix well.Combine pasta and oil in a saucepan full of boiling water. Cook for required time (usually 12 - 14 minutes). About 10 minutes before serving add the dill and mix through. Just before serving cut the salmon slices into 2cm strips and gently stir through the sauce. The reason you add the salmon right at the end is that it tends to fall apart if you mix it too much. Serving choices: Pasta bed with sauce on top. Garnish with a sprig or two of dill. Combine pasta and sauce (NB: add salmon after mixing pasta through sauce) * Don't forget to serve it with some fresh wholemeal rolls to soak up the sauce. ** You can also make the sauce the day before (do everything except adding the salmon). Reheat in microwave or on stovetop, then add salmon. Good luck !! | |