One of the recipes that I have made a lot lately has been this smoked salmon pasta. I grew up on salmon and coming from a small town in Sweden where we had our own salmon swimming freely in the river it is one thing that I just can’t cut out even now. Although I do try to eat less and less meat overall, apart from fish we have not bought or eaten any meat for the past 4 years. I have made a version of this carbonara at work and it’s always a hit with the kids. I mean it has pasta and cream what’s not to like? It did take me a while to find that right balance of other ingredients and I think I have found it now. At work I would use creme fraiche and only smoked salmon, but for me it felt like it was missing something. And that is where the mushrooms and the sundried tomatoes come in. I think it just gives a nice balance to the taste overall and the cream makes it less heavy than creme fraiche. And the best part is it only takes about 20 minutes to make so it is a great recipe for those evenings when you are a bit short on time. While you may use any cream you like I usually use Alpro soya cream as lately my stomach has not agreed with dairy.
I hope you all like this recipe that I have put together 🙂
2 portions fussili pasta
100g button mushrooms
100g responsibly sourced smoked salmon
4 sundried tomatoes
1 garlic clove, crushed
salt & pepper
Boil your pasta according to instruction. Meanwhile slice your mushroom thinly. Add to a saucepan with some oil and cook on high until the mushroom softens. Slice the sundried tomato and add to the mushroom, cook for another couple of minutes. Add the garlic and cream and put on low heat and simmer for about five mitues. Cut the smoked salmon into small chunks and add to the cream and cook for only about two minutes, just until the salmon starts to change colour. Salt and pepper to taste. Pour the sauce over your pasta and enjoy!