Easy, creamy salmon pasta
This is a complete comfort recipe for us. It’s one I can make with my eyes closed, perfect for when I’m busy and can’t really be bothered to put in much effort - but want something delicious and indulgent. The best thing is, you can add anything you like into the pot, it’s minimal cleaning and is always a crowd pleaser, too.
Ingredients
1 x red onion (finely sliced)
3 x garlic gloves (finely chopped)
200g chestnut mushrooms (roughly chopped)
1 x packet of smoked salmon or salmon fillets (oven baked for 20 minutes) if you’d rather. Roughly chopped
270ml double cream (or a plant-based alternative)
100g parmesan (grated)
Enough pasta of your choice - I like tagliatelle nests, you can use anything!
a mugful or two of vegetable stock (dependent on how much pasta you use - all will become clear in the recipe)
1 x tablespoon of dried thyme
2 tablespoons of Extra virgin olive oil
salt & pepper for seasoning
Recipe
Heat the olive oil in a large pot or casserole dish. I use my cast iron Le Creuset. Add the onion and garlic, stirring for a few minutes until soft. Add the chopped mushrooms & stir for a couple of minutes.
Turn the heat down and add the salmon into the pan, along with half of the double cream and thyme. Once combined, add your pasta to the pan (dried or fresh), along with enough vegetable stock to just cover all of the pasta. Stir through, cover & bring the mixture to the boil.
Once bubbling away, give the mixture another stir, top up the stock if needed and turn down the heat to a simmer. Cover the mixture again and leave it to bubble away until thickened, with occasional stirring. If I use dried pasta, this will take around 20 minutes.
Once the pasta is cooked, stir through the remaining cream, all but a sprinkling of the parmesan, and season to taste. Serve with the remaining parmesan, salad or garlic bread. Enjoy!
