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Creamy Salmon Pasta

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Prep time Cook time Difficulty Views Rated (0) Recipe #
15m 15m 1-Piece of cake 2012
Not tried yet
Added by stuart and jen on 25 March 2009
Colin forked this on 1 September 2014 (1 descendant)

Description (Some HTML is OK)

This is a great low-fat way to get a creamy sauce without using any cream


Makes 4 servings

  • 375g pasta, such as spirals, fusilli or fettucine
  • 125ml chicken stock
  • 6 spring onions, sliced
  • 250g chestnut mushrooms, sliced
  • 1 red pepper, sliced
  • 1 large handful basil (or parsley), chopped
  • 1 x 400g can of red salmon, drained
  • 250ml low fat creme fraische
  • 1 tablespoon fresh grated parmesan cheese
  • fresh ground black pepper to season

Preparation (Some HTML is OK)

1. Cook the pasta in a large saucepan of boiling water, until just tender. Drain.

2. While the pasta is cooking, heat the stock in a saucepan and add the spring onions, mushrooms and peppers. Cook for 2 minutes, tossing gently.

3. Add the salmon, creme fraische and season with black pepper.

4. Add the mushroom sauce to the drained pasta and toss to combine. Add basil (or parsley) and serve at once.

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Comments (2)

  • aHandbasket said on 07 Apr 2009:

    Hate to break it to you guys, but creme fraiche has the same fat and calorie content as heavy cream... it's the same thing, just cultured with yogurt-like cultures. Yummy, definitely. Great in sauces because it won't break. Low fat? Not so much.

  • stuart and jen (recipe author) said on 07 Apr 2009:

    Choose low fat over full fat ... and every little bit helps.

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Photos by stuart and jen (4)

Saute Mushrooms, Spring Onions, PeppersView on Flickr
Saute Mushrooms, Spring Onions, PeppersSaute Mushrooms, Spring Onions, Peppers
Gently simmer while pasta boilsGently simmer while pasta boils
Combine togetherCombine together
Ready to serveReady to serve