I whipped up this gluten free salmon pasta one day in order to use up some leftover smoked salmon that was knocking around in the fridge. It turned out to be very tasty and is now firmly on our mid-week meal recipe list. Of course, the salmon doesn’t need to be leftovers and you can vary the quantity depending on how much you have, just adjust the other quantities accordingly.
Gluten Free Salmon Pasta with Masarpone, Asparagus and Spring Onions (Serves 2)
- 4 spring onions, chopped finely
- 150g smoked salmon (or whatever quantity you have to use up), sliced into strips
- 6 spears asparagus, chopped into short lengths (3cm)
- Milled black pepper
- Olive oil
- Gluten free pasta (any shape will do, although avoid penne as the tubes will end up full of the sauce)
- Heaped tablespoon mascarpone
- Zest of half a lemon
- Prepare your pasta per the instructions on the packet. Then in the meantime, start making the sauce.
- Take a wok and add a little olive oil, then add the chopped spring onions and cook for 5 minutes until soft.
- Now add the asparagus pieces and cook for 2 minutes until the asparagus turns bright green.
- Then add the salmon strips and cook lightly until they start to turn slightly opaque. Only cook for 1-2 minutes, otherwise they will start to crumble.
- Next add the mascarpone, lemon zest and milled black pepper, stir all together – heat for 2 minutes, before taking the sauce off the heat.
- Drain your pasta, ladle into bowls and then pour your lovely sauce over the top. Dinner is served!