Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, salmon pasta with carrots and courgette. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really 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 foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Salmon pasta with carrots and courgette is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 1 courgette
- Prepare 1 carrot
- Get 1 onion
- Take 1 garlic clove
- Get 2 pieces salmon, cut into cubes
- Prepare 1/2 vegetable stock cube
- Take 200 ml creme fraiche
- Make ready 150 ml hot water
- Take 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.
Instructions 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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