Steve's Salmon Pasta
"Using tofu there is no fat, but it still gives a creamy result"
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
directions
- No fat in a CREAMY sauce!
- Woooo Hooooo!
- De-seed and almost de-rib chillis, then finely dice with celery, carrot and garlic.
- Gently saute in a teaspoon of good olive oil for three minutes.
- Add the rosemary and de-boned/diced salmon and cook for a further two minutes.
- While this is all going on, pop the tofu into a liquidiser with about 1/2 a cup of milk.
- Whizz briefly and add more milk until you have a thick cream.
- Add this to the pan over a low heat and cook gently until heated through.
- Adjust seasoning and stir in the mange tout, then add straight away to the cooked and drained pasta.
- Tastes lovely and fresh!
- (My lady found it had a touch too much heat, so you may want to de-rib the chillis totally) The mange tout were a good addition and added a nice fresh taste and also texture.
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Reviews
-
Overall, the vegetable combination and garlic and rosemary seasoning were nice. I trimmed and blanched the snowpeas (mange-touts), before beginning cooking. I used 8 oz firm tofu. This became a liquid in the blender right away. The recipe says to add milk until it reaches a creamy consistency. Since I didn't think adding milk was likely to result in a thicker mixture, I only added about 1 tablespoon milk for flavor, and added the tofu to the mixture in the pan. Seasoned everything with salt and pepper. Found the flavor very thin, so added 2 tablespoons heavy cream. This made a reasonably tasty dish, which we had over noodles.
RECIPE SUBMITTED BY
Used to be a chef, but now manage a computer business. However, I find I am cooking so much nowadays - my wife is complaining that she never manages to get into the kitchen. (NB: I also do ironing - marriage bids in a sealed envelope please!)
My aim in life is to prove to people who say that they cannot cook that they CAN cook!
