1Start by cooking your pasta with some salt, a chicken stock pot, and enough water to cover, taking her off the heat a few minutes less than usual, so she's al dente.
2Start by cooking your pasta with some salt, a chicken stock pot, and enough water to cover, taking her off the heat a few minutes less than usual, so she's al dente.
3Start by cooking your pasta with some salt, a chicken stock pot, and enough water to cover, taking her off the heat a few minutes less than usual, so she's al dente.
4Reserve about a cup of your starchy stock water for later.
5Reserve about a cup of your starchy stock water for later.
6Reserve about a cup of your starchy stock water for later.
7Chop the onion and garlic.
8Chop the onion and garlic.
9Chop the onion and garlic.
10Heat a big frying pan with some fry light.
11Heat a big frying pan with some fry light.
12Heat a big frying pan with some fry light.
13Sweat off your onion and garlic, using your cup of starchy stock to deglaze the pan.
14Sweat off your onion and garlic, using your cup of starchy stock to deglaze the pan.
15Sweat off your onion and garlic, using your cup of starchy stock to deglaze the pan.
16Tear up a bunch of fresh parsley and add that to your sweating pan with some capers.
17Tear up a bunch of fresh parsley and add that to your sweating pan with some capers.
18Tear up a bunch of fresh parsley and add that to your sweating pan with some capers.
19In a jug, whisk together labneh, single cream, high protein milk, and cornflour until smooth.
20In a jug, whisk together labneh, single cream, high protein milk, and cornflour until smooth.
21In a jug, whisk together labneh, single cream, high protein milk, and cornflour until smooth.
22Turn the pan down to a low heat.
23Turn the pan down to a low heat.
24Turn the pan down to a low heat.
25Add in the dairy mix, some grated parmesan, and any remaining stock water.
26Add in the dairy mix, some grated parmesan, and any remaining stock water.
27Add in the dairy mix, some grated parmesan, and any remaining stock water.
28Heat the smoked salmon in the air fryer for a few minutes.
29Heat the smoked salmon in the air fryer for a few minutes.
30Heat the smoked salmon in the air fryer for a few minutes.
31Add the pasta back to the pan with a good squeeze of lemon.
32Add the pasta back to the pan with a good squeeze of lemon.
33Add the pasta back to the pan with a good squeeze of lemon.
34Top with your salmon, parsley, salt, and pepper.
35Top with your salmon, parsley, salt, and pepper.
36Top with your salmon, parsley, salt, and pepper.
Ingredients
Fry Light
Fry Light
Fry Light
1 shallot (i used a red onion), diced
1 shallot (i used a red onion), diced
1 shallot (i used a red onion), diced
4 garlic cloves, minced
4 garlic cloves, minced
4 garlic cloves, minced
1 bunch fresh parsley
1 bunch fresh parsley
1 bunch fresh parsley
15 g capers
15 g capers
15 g capers
2 pre-cooked smoked salmon fillets
2 pre-cooked smoked salmon fillets
2 pre-cooked smoked salmon fillets
150 g pasta (i used high protein, but shells, fettuccine, linguine, anything that holds sauce)
150 g pasta (i used high protein, but shells, fettuccine, linguine, anything that holds sauce)
150 g pasta (i used high protein, but shells, fettuccine, linguine, anything that holds sauce)
0.5 tsp Salt
0.5 tsp Salt
0.5 tsp Salt
0.5 tsp pepper
0.5 tsp pepper
0.5 tsp pepper
1 stock pot (chicken or vegetable) dissolved in water for cooking pasta
1 stock pot (chicken or vegetable) dissolved in water for cooking pasta
1 stock pot (chicken or vegetable) dissolved in water for cooking pasta