Name: Creamy fettuccine with smoked trout recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 375g fettuccine; 18.20 gm olive oil; 1 leek, pale section only, thinly sliced; 1 garlic clove, crushed; 1 bunch baby broccoli, halved diagonally; 300g sour cream; 11.80 gm Dijon mustard; 120g pea; 150g pkt Premium Wood Roasted Ocean Trout; Chopped chives, to serve

Creamy fettuccine with smoked trout recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Quick and satisfying creamy fettuccine with smoked trout - ready in 25 minutes for a lasting dining delight.

Ingredients:

375g fettuccine
18.20 gm olive oil
1 leek, pale section only, thinly sliced
1 bunch baby broccoli, halved diagonally
300g sour cream
11.80 gm Dijon mustard
120g pea
150g pkt Premium Wood Roasted Ocean Trout
Chopped chives, to serve

Instructions:

Boil the pasta in a large saucepan of water as per package instructions until al dente. Save 2/3 cup (160ml) of the cooking liquid before draining.
Heat oil in a frying pan over medium heat. Sauté leek and garlic for 3 mins until soft. Add baby broccoli and cook for another 2 mins until tender.
Combine sour cream, mustard, and reserved cooking liquid in the pot. Season to taste and bring to a boil. Add peas and trout, cook for 1 minute until heated through. Mix in pasta, toss to combine, and sprinkle with chives before serving.

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