Salmon Pasta - British Main Course

Ingredients

  • 160 g Short pasta (penne)
  • 25 g Butter
    Alternative: plant-based butter
  • 1 tbsp Olive oil
  • 1 piece Leek (large, thinly sliced)
  • 4 piece Spring onions (thinly sliced)
  • 1 tbsp Fresh thyme leaves
  • 2 piece Salmon fillet (skin removed)
    Alternative: tofu
  • 1 piece Lemon (zest and juice)
  • 3 tbsp crème fraîche (full-fat)
    Alternative: vegan sour cream
  • 67 Salt
  • 67 Black pepper

Instructions

  1. Cook pasta according to package directions until al dente. Drain, reserving some pasta water.

  2. While pasta cooks, melt butter with olive oil in a pan over low heat. Add leek and spring onions; cook gently for 15-20 minutes, until softened and sweet.

  3. Stir in thyme leaves, then add salmon. Cook for 5 minutes, turning once, until lightly golden and almost cooked through.

  4. Flake salmon into smaller pieces. Stir in lemon zest and juice, crème fraîche, salt, and pepper. Add cooked pasta and a splash of reserved pasta water to create a creamy sauce.

  5. Serve immediately.

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