SMOKED SALMON PASTA
Serves 3
Directions
- 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.
- 2Reserve about a cup of your starchy stock water for later.
- 3Chop the onion and garlic.
- 4Heat a big frying pan with some fry light.
- 5Sweat off your onion and garlic, using your cup of starchy stock to deglaze the pan.
- 6Tear up a bunch of fresh parsley and add that to your sweating pan with some capers.
- 7In a jug, whisk together labneh, single cream, high protein milk, and cornflour until smooth.
- 8Turn the pan down to a low heat.
- 9Add in the dairy mix, some grated parmesan, and any remaining stock water.
- 10Heat the smoked salmon in the air fryer for a few minutes.
- 11Add the pasta back to the pan with a good squeeze of lemon.
- 12Top with your salmon, parsley, salt, and pepper.
Ingredients
- Fry Light
- 1 shallot (i used a red onion), diced
- 4 garlic cloves, minced
- 1 bunch fresh parsley
- 15 g capers
- 2 pre-cooked smoked salmon fillets
- 150 g pasta (i used high protein, but shells, fettuccine, linguine, anything that holds sauce)
- 0.5 tsp Salt
- 0.5 tsp pepper
- 1 stock pot (chicken or vegetable) dissolved in water for cooking pasta
- 70 g labneh (or full-fat cream cheese)
- 80 ml single cream
- 40 ml high protein milk
- 0.5 tsp cornflour (optional, for thickness)
- 20 g parmesan
- 0.25 lemon, juiced
Equipment
frying panair fryerjug
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