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.

Ingredients:

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

150g rocket

6 finely chopped semi sun-dried tomatoes  

1/2 lemon zest

2 tablespoons creme fraiche

chilli flakes (optional)

Method:

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.