Thursday, 4 May 2017

Creamy salmon pasta

I made this recipe after having some leftover cooked salmon and wanted to make something substantial and tasty for dinner. I used some baby asparagus but you could just use frozen peas or green beans whatever you fancy. I used tagliatelle but you can use whatever pasta you like. It's quite a flexible recipe!

Please remember to keep back half a mug of the water you cooked the pasta in as it this that helps to thicken the sauce.

You can have this meal ready in less than 30 minutes from start to finish so it's a great after work dinner.


Creamy salmon pasta


1-2 cooked salmon fillets
1/2 pack baby asparagus (or any other spring veg or 1/2 cup frozen peas)
250g tagliatelle
1 tub quark
2 large free range eggs
chopped chives (if liked)
low cal spray oil
salt and pepper


 Cook the spaghetti in boiling salted water as per instructions on the pack, While it's cooking break up the salmon into bite sized pieces. Place the asparagus into a frying pan with a little low calorie spray oil and cook quickly for a couple of minutes and set aside. If using frozen vegetables like peas just cook them briefly for a few minutes.

Place the quark and eggs in a large jug and whisk together very well. Add 1/2 tsp pepper and 1/2 tsp salt and whisk well again.

Once the pasta is cooked drain into a colander (but remember to keep back half a mug of the water.)

Immediately put the drained pasta back into the pan and add the egg mixture and reserved pasta water and mix everything very well. It might look too runny at first but keep mixing and in a minute or so it will thicken up.

Gently mix in the salmon and asparagus, Sprinkle over the chopped chives onto each portion and serve.

Serves 4 and is syn free


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