A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant.
Creamy Salmon And Leek Pasta
This one pot pasta is purposefully built to use whatever vegetables you happen to have in your fridge or freezer.
Recipe Summary Creamy Salmon And Leek Pasta
A super easy springtime pasta! Not too heavy, not too light, some would say; 'just right.' Not many ingredients but big time flavor.Ingredients | Creamy Vegetable Pasta
½ (8 ounce) package spaghetti
1 tablespoon butter
1 large leek - light parts only, rinsed, and chopped
salt to taste
½ cup white wine
½ lemon, juiced
1 cup creme fraiche
1 teaspoon tarragon Dijon mustard
1 pinch cayenne pepper, or to taste
6 ounces skinless, boneless salmon, sliced
½ cup chopped cilantro, or to taste
1 pinch cayenne pepper
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
This recipe will work with any other fish, poultry, or meat. You can use cilantro, parsley, tarragon, or your favorite chopped fresh herbs.
Info | Creamy Vegetable Pasta
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
