smRt Creamy Smoked Salmon Pasta

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SERVES 3 ADULTS OR 2 ADULTS AND 2 KIDS
TIME 15 MINS PREP, 15 MINS COOK
LOW DIFFICULTY


METHOD

  1. Cook the smRt pasta according to the packet instructions

  2. Meanwhile, in a large pot heat your extra virgin olive oil

  3. Add the onion, garlic and leek and cook for a few minutes until they get a little colour

  4. Add a splash of white wine to deglaze the pan (or a splash of water will do too)

  5. Add the cream and bring to the boil. The cream should thicken quickly, be careful not to boil over

  6. Reduce the heat and add the smoked salmon. Don’t over-stir or the salmon will break up

  7. Add the smRt pasta and fresh dill and stir gently

  8. We like to put it all in a large serving bowl and garnish with shaved parmesan

  9. Serve with the salad of your choice , if you like

INGREDIENTS

  • 250g pack of smRt penne (high fibre) or smRt gluten free fusilli

  • 250ml fresh cream

  • 1 leek sliced

  • 1 onion diced

  • 150g sliced smoked Irish salmon

  • 2 cloves garlic peeled and chopped

  • 2 tbsp extra virgin olive oil or coconut oil

  • Splash of white wine (optional)

  • Some fresh chopped dill, a squeeze of lemon or lime and grated parmesan for garnish

 

Sound good? You can buy smRt penne here and smRt gluten free fusilli here.

Bonus tip! How to avoid a pasta disasta or vile vegetables…when we take pasta and veg out of boiling water they continue to cook. So if you are not using them straight away (or if you have cooked a little for tomorrow’s lunch) place them in a sieve, colander or pot of cold water and run the cold tap until they have completely cooled. You can drain and place in an airtight bowl with a little olive oil so they don’t stick. Your veg and pasta won’t go to mush and will be yummy when reheated.

Bonus fact: A 75g serving of smRt pasta will give you 74μg of iodine, or 50% of your recommended daily intake, to help protect your thyroid. #Feelgoodfood