Pasta Alfredo with smoked trout or salmon



Ingredients 10
Servings 2
Time 15

Ingredients

  • 166
    g
    Durum wheat tagliatelle
  • 5
    ml
    Olive or canola
  • 1
    Large onion, peeled and chopped
  • 200
    g
    Mushrooms
  • 2
    cloves garlic
  • 60
    ml
    Dry white wine
  • 1
    tin
    Low fat evaporated milk
  • 30
    ml
    Lower GI oats
  • 30
    ml
    Fresh thyme
  • 250
    g
    Smoked trout or salmon (sliced)
 

Method

15
 

1. Cook the pasta in plenty of lightly salted boiling water until just tender. Drain and set aside.
2. Heat the oil in a saucepan and fry the onion until transparent.
3. Add the mushrooms and stir-fry until a sauce forms. Add the garlic and stir.
4. Add the wine and cook for a few minutes to heat through.
5. Add the evaporated milk and oats, and bring to the boil. Reduce the heat and cook gently, uncovered, for 5-10 minutes until the sauce has thickened and reduced slightly.
6. Add the thyme, black pepper and fish.
7. Mix the sauce with the cooked pasta and serve immediately with a large salad and/or 2 cooked vegetables.

Fresh thyme should be added towards the end of cooking as it is a delicate herb that easily loses its flavour when cooked. Dried thyme, by contrast, can be added earlier.

 

Read more on: fish/seafood  |  shallow-fry
 

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