Hot Smoked Salmon & Rocket Gluten Free Pasta July 22 2014
I struggled yesterday afternoon to find inspiration to cook. I didn't feel like anything in particular, and I was tired after a big week of work so didn't want to spend too long in the kitchen. This is my go-to pasta recipe that I cook every so often as it is really tasty but also so easy. It is also good winter comfort food! The flavours all go so well together and you get a good serving of vegetables and greens in the dish as well as protein, vitamin B-12 and omega-3 fatty acids (good fats) from the salmon. Omega-3 fatty acids are beneficial for the heart, for those with high blood sugar levels, and for those who wish to lose weight.
200g gluten free fettuccine (I used San Remo)
180g hot smoked salmon fillets (I used Coles brand)
1 small red onion
handful of sliced button mushrooms
6 finely chopped semi sun-dried tomatoes
1/2 lemon zest
2 tablespoons creme fraiche
chilli flakes (optional)
Flake the salmon fillets and leave to the side.
Cook the pasta according to pack instructions.
Finely cut the onion and saute using a dash of olive oil. Add mushrooms and cook for a further 2 minutes.
Once pasta is cooked al dente, drain off the water and add pasta back to the pot. Add in mushrooms, onion, salmon, lemon zest, sun-dried tomatoes, creme fraiche and rocket and gently stir together over a low heat. Once everything is well mixed and heated through, serve with a wedge of lemon and garnish with cracked pepper and flaked chilli (optional). Serve immediately.
Serves 2 - 4.