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.
A delicious, easy to make meal, this Smoked Salmon, Pea and Broccoli Pasta is one of my go-to meals when I need a healthy, tasty meal quickly.
- 50 g butter
- 1 red onion, finely diced
- 1 clove garlic, finely chopped or crushed
- 1 cup frozen or fresh peas
- 1 cup broccoli, broken into small florets
- ¼ cup dry white wine
- 2 tablespoons sour cream or creme fraiche (see dairy-free below)
- Juice and zest half a lemon
- 1 fillet hot smoked salmon
- Sea salt and 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)
Sub the butter for olive oil and the sour cream for coconut cream.
Serve on zoodles.
Choose a gluten-free pasta. I love this rice quinoa pasta.
Replace 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.