We tend not to eat a heap of pasta, but it does make for a really fast meal occasionally. So it’s handy to have a few easy, delicious flavour combos like this lemony, smoked salmon, pea and broccoli recipe to call on.
This recipe came about after I bought some hot smoked salmon from our local farmers market (it’s also available in supermarkets), which I generally keep in the fridge to whip up a salad (like this one).
But it was a beautiful sunny Sunday and we were reminiscing about a long gone (but memorable) holiday in Italy – when the urge for pasta struck. I’ve found a gluten-free pasta that best serves like a wheat pasta (lets face it, many end up too mushy), is this Quinoa and Rice pasta here. So this is what I’ve used here, but on a less reminiscent day, I would probably use zoodles (zucchini noodles) instead. So here it is, a delicious (and fast) Italian inspired meal…
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
Smoked Salmon, Pea and Broccoli Pasta
- 50 g butter
- 1 red onion -finely diced
- 1 clove garlic -finely chopped or crushed
- 150 g peas (1 cup) frozen or fresh
- 1 cup broccoli -broken into small florets
- 60 ml dry white wine (¼ cup)
- 2 tbsp sour cream -or creme fraiche (see dairy-free below)
- ½ lemon -juice and zest
- 1 fillet hot smoked salmon fillet
- Sea salt and freshly ground black pepper -to taste
- 300 g pasta -or approx. 3 cups of zoodles
- Fill a large pot with water and bring to the boil. Once boiling cook your pasta.
- In a pan, sauté the onion and garlic in 25g of the butter over a low heat until soft and translucent (try no to brown it).
- Add the peas and broccoli and stir-fry for a couple of minutes to just start to soften them.
- Turn the heat to high and add the wine (it should sizzle and reduce instantly).
- Turn off the heat and add the sour cream, lemon juice and zest and mix to combine. Season to taste.
- Break the salmon into chunks and add to the peas/broccoli sauce.
- When the pasta is al dente, strain (rinse if necessary) and gently fold through the sauce.
- If using noodles, obviously you don't need to cook them, just toss gently through the sauce to heat.
- Immediately with a big leafy salad
- You can also allow to cool and eat as a pasta salad (good for leftovers)
- Store in an airtight container in the fridge.
Dairy-freeSub the butter for olive oil and the sour cream for coconut cream.
Grain-freeServe on zoodles.
Gluten-freeChoose a gluten-free pasta. I love this rice quinoa pasta.
Onion-freeReplace the onion with a small bulb of finely diced fennel.
Id love to hear how you like this simple meal. Post a comment or rate this recipe.