This is a fresh take on the classic version without the heaviness of cream and butter.
Pasta with Smoked Salmon
Ingredients
- 8 ounces (225g) farfalle (or other medium-sized pasta)
- 3 ounces (85g) smoked salmon
- 1 cup yoghurt (if using Greek yoghurt add a splash of water)
- ½ cup low-sodium stock, water, or milk
- 1 small tomato diced
- ½ cup carrots diced
- ½ cup green peas (frozen peas and carrots are a fine substitute for fresh)
- ¼ cup fresh parsley chopped
Optional Additions
- fresh tarragon, capers, and/or chopped green olives
Instructions
- Cook the pasta according to package directions to be al dente (10-11 minutes). Drain. Toss with a small amount of olive oil; set aside.
- Remove any bones from the salmon and flake the meat with a fork.
- In a large deep saucepan, whisk together the yoghurt and stock. The consistency should be thick. Set over medium heat and bring to a gentle boil, stirring continually. Simmer.
- Add tomato, carrots, peas, and parsley. Cook 5-6 minutes, or until carrots are tender. Add cooked pasta and salmon (and any optional ingredients), mix thoroughly, and remove from heat.
Notes
To finish the dish, add salt and pepper to taste, and offer grated parmesan and fresh lemon juice as condiments.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
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