Smoked Salmon with Pasta and Garlic Cream Sauce

Happy new year readers!!!

Time to get back to cooking properly and not using the entire month of December as an excuse to eat everything that isn’t nailed down!!!

I weighed in at SW on Tuesday and was astonished to find I was down 1.5lb. A stone since September!! Half way there!!

Last night was New Years Eve. An day I find emotionally tough, losses seem harder as another year passes. Coupled with a headcold, I decided to ignore all invites to socialise and to hibernate, with some nice food 🙂

I still haven’t got my head around the new plan with Slimming World, but this meal is 2 syns each as I used 125mls wine between us, you could use less, or none at all.
This would also be even better with proper cream, use about 2/3 tablespoons per person and add before the salmon and spinach, reduce slightly.

<strong></strong><em></em>Smoked Salmon pasta with garlic cream sauce

<em></em>Serves 2

1 small onion, finely chopped
1 yellow or red pepper, sliced
2 cloves garlic, crushed
1 tsp fresh ground black pepper
Pinch dried oregano
125ml White wine (4.5 syns)
100ml water
6 tablespoons fat free fromage frais or quark
(Or fresh cream, add 1.5 syns per tablespoon)
200g smoked salmon (this is quite a generous amount)
130g dried pasta of choice (I used buckwheat as trying to cut back on wheat/gluten)
2 large handfuls baby spinach leaves

– put the pasta on to boil in salted water
– sautĂ© the onion, garlic and pepper until softened.
– increase the heat and add the White wine, boil for 1/2 mins then add the water and boil rapidly for 2 mins to reduce, add the pepper and oregano
– reduce the heat, add the spinach and stir until slightly wilted, then stir in the salmon.
– turn off the heat and stir in the fat free fromage frais
– drain the pasta and mix well with the cream sauce

– add 1 tablespoon fresh grated Parmesan for 1 Syn extra per person

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