Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, salmon pasta with carrots and courgette. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This is "Pasta with salmon and courgette" by Michał Czajkowski on Vimeo, the home for high quality videos and the people who love them. This quick pasta dish is a perfect one-pot family meal. Treat yourself to a touch of luxury with this light, creamy smoked salmon pasta with crème fraîche. Grated courgette fried with garlic and chilli makes a very Once hot, add the sliced garlic and cook until it starts to turn golden.
Salmon pasta with carrots and courgette is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Salmon pasta with carrots and courgette is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook salmon pasta with carrots and courgette using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Salmon pasta with carrots and courgette:
- Make ready 1 courgette
- Make ready 1 carrot
- Take 1 onion
- Prepare 1 garlic clove
- Take 2 pieces salmon, cut into cubes
- Take 1/2 vegetable stock cube
- Get 200 ml creme fraiche
- Make ready 150 ml hot water
- Prepare 1 tsp dill
Transfer to a large bowl and Add the pasta, feta cheese, herbs and lemon zest to the bowl, then drizzle with the lemon juice and dressing. Toss once or twice and check the seasoning. Drain the pasta and add to the carrots. Add the toasted almonds as well.
Steps to make Salmon pasta with carrots and courgette:
- Grate the courgette and carrots, chop onion and garlic. Fry all the vegetables in a bit of oil for about 5 minutes.
- Push the vegetables over to one side of the frying pan and fry the salmon in the empty space.
- Dissolve the stock cube in the water and add to the frying pan together with creme fraiche and dill. Let simmer for a couple of minutes.
- Serve with pasta and a couple of lemon wedges!
Drain the pasta and add to the carrots. Add the toasted almonds as well. Taste and adjust the seasoning with salt. Drizzle with very good extra virgin olive oil. I agree with Paola's suggestion not to serve this with parmigiano.
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