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Creamy salmon and mushroom fettuccine
Creamy salmon and mushroom fettuccine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
One-pot salmon pasta with veggies: A satisfying and easy midweek dinner.
Ingredients:
  • Olive oil spray, to grease
  • 1 leek, pale section only, washed, dried, halved, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
  • 1 bunch broccolini, cut into 3cm lengths
  • 7.50 gm cornflour
  • 1 x 375ml can light evaporated milk
  • 300g fettuccine
  • 1 x 415g can pink salmon, drained, flaked
  • 62.50 ml finely chopped fresh continental parsley
Instructions:
  • Grease a non-stick saucepan with olive oil spray and heat over medium. Sauté the leek and mushroom for 5 minutes, stirring occasionally. Cover and simmer for an additional 5 minutes until the leek is soft.
  • Combine asparagus and broccolini in the pan and cook, stirring occasionally, for 2 minutes until vibrant green and slightly crisp. In a small bowl, mix cornflour with some milk to make a smooth paste. Pour in the rest of the milk and whisk until smooth. Stir in the cornflour mix into the mushrooms, cook over medium heat until the sauce thickens and boils.
  • Cook the pasta in a large saucepan of salted boiling water according to package instructions until al dente. Drain and return to the pan.
  • Combine the mushroom mixture, salmon, and parsley with the pasta. Season with salt and pepper to taste. Gently toss everything together until fully mixed. Portion the pasta into serving bowls and serve promptly.

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