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Smoked Salmon & Zucchini Pappardelle

  • Prep Time
    25-30 mins
  • Cook Time
    10 mins
  • Serving
    2
  • View
    251

Ingredients

    Directions

    Pasta with smoked salmon has always been a favorite of mine. The most common of recipes is the one with cream, smoked salmon and vodka. It is delicious but a change is always good! In this recipe, you will still get that creamy texture, but most of the cream is substituted with zucchini! I still add a tablespoon of cream but if you are lactose intolerant, you can just omit it.

    Step 1

    Using a vegetable/potato peeler, peel the zucchini lengthwise into narrow strips. Set these aside and then dice the zucchini.

    Step 2

    In a pan, saute the onion and garlic until they soften, add the diced zucchini and cook for a couple of minutes, before adding the wine, Sambuca and the stock powder. Season with salt and pepper. Cook until the zucchini are soft. Sprinkle with freshly chopped dill and leave to cool slightly. Blitz everything in a blender and put back in the pan. Keep warm. Add the cream if using.

    Step 3

    In the meantime, boil the pappardelle until al dente. A few minutes before the end of cooking time, add the green zucchini strips. When pasta is cooked, drain but reserve some of the cooking liquid.

    Step 4

    Add a little cooking water to the sauce if it seems too thick. Mix the sauce gently with the pasta and salmon until combined.

    Step 5

    Serve sprinkled with chilli flakes and a sprig of dill.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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