Creamy Smoked Salmon Kefir Pasta

This rich, creamy pasta is to die for!! When I made this, I was craving Vapianos buuut had already treated myself that day so didn’t want to overdo it! Although there is NOTHING wrong with indulging (in moderation), I knew I had all the ingredients to make something similar at home which was cheaper, healthier and (hopefully) just as tasty. The smoked salmon mixed into the warm pasta ever so slightly ‘cooked’ it which was really really delicous and formed an amazing texture. Try it out!!

Serves: 2

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Ingredients:

  • 100g spaghetti (I used soybean), cooked according to packet instructions
  • 1 tsp olive oil
  • 2 tsp garlic, chopped
  • 1 tsp chilli, chopped
  • 1 brown onion, diced
  • 6-8 mushrooms, sliced
  • 100g spinach
  • 150g soft cheese, I used my homemade kefir quark – you can also use kefir alone, creme fraiche, philidelphia, quark, soy yogurt + nutritional yeast etc!
  • 1 stock cube (optional)
  • 1 tbsp chopped parsley
  • Boiling water
  • 100g smoked salmon
  • Salt & pepper to taste
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This is my kefir quark

Method:

  1. Cook spaghetti, drain and keep aside
  2. Heat pan with olive oil and add chilli and garlic and saute for about one minute
  3. Add the onion and continue to saute for a further 3 minutes, until it begins to turn translucent
  4. Add mushroom and spinach, turn up the heat slightly and cover the pan
  5. Leave covered for 5 minutes, stiring once inbetween
  6. Now add the soft cheese and parsley to the pan, stirring constantly
  7. Crumble over the stock cube and add the water (I recommend about 3 tbsp but it depends how runny you like it)
  8. Stir thoroughly and cover the pan again – let it bubble for a few more minutes
  9. Remove lid and check that the sauce is the right consistency for you – if it is too thick, add a little more water, if it is too runny, turn the heat up and leave the pan uncovered so some of the water can evaporate off
  10. Stir in the pasta to the sauce along with some salt and pepper
  11. Plate up and top with salmon, allowing 50g per person (this is about half a pack usually)
  12. Add any extra salt, pepper, cheese or parsley you want and enjoy!

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