Recipes - Sumptuous Smoked Salmon Pasta

Sumptuous Smoked Salmon Pasta

Recipe by Lisa Starr, Meatland Ltd 
https://www.meatland.net/recipes

Ingredients

2 baskets white mushrooms, thinly sliced
8 spring onions, chopped
1 cup cream (see notes)
1 cup milk (see notes)
1/2 cup white wine
2 tablespoons tomato paste
1 teaspoon salt
2 tablespoons cornflour
200 grams smoked salmon, sliced into thin strips
400 grams pasta fusilli screws or fettuccine

Preparation

1: Place uncooked mushrooms and spring onions in a large saucepan.
2: Stir the cream, milk, wine, cornflour, tomato pasta and salt together till smooth.
3: Pour over the mushroom mixture and heat for 10 minutes till thickened and creamy.
4: While the sauce is simmering, cook the pasta till just al dente, then drain and place in serving bowl.
5: Add the salmon to the warm sauce for a minute or two just to heat through then pour over hot pasta, toss till combined, and grind over coarse black pepper to serve.

COOK'S NOTES: Baskets refer to the green, plastic tubs that mushrooms are sold in. You need 500 grams in total. Baby spinach leaves could replace mushrooms if preferred. Soya milk and soya cream can replace dairy if absolutely necessary. Chunks of cooked salmon can replace smoked salmon if preferred. Leftover white wine can be frozen. I always save any white wine I have over from dinner in 1/2 cups specially to make this marvellous dish. 

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