Lighter smoked salmon pasta
A comforting yet light fresh pasta.
|100 ml||cream — reduced fat|
|200 ml||evaporated milk — reduced fat|
|1||garlic — cloves|
|500 g||pasta — of your choice|
|200 g||salmon — smoked|
|salt and freshly ground black pepper — to tatse|
|1/2 cup||fresh chives — finely chopped|
Combine the reduced fat cream, evaporated milk, garlic clove and bay
leaf in a small saucepan and allow to simmer gently for 7-10 minutes
until thickened slightly.
Meanwhile, bring a pot of salted water to the boil and cook the pasta until al dente (about 10 minutes). Shred the smoked salmon and reserve some for serving.
Remove the garlic clove and bay leaf from the cream and add the
smoked salmon. Season the sauce to taste and combine with the cooked
Serve with extra smoked salmon on top with a sprinkling of chopped chives.
with permission of Simply Delicious.