One pan creamy salmon pasta
Spain on a Fork · ♥ 1.3K likes · 37.8K views · 7 min video
Read about salmon in the BrightCulinary Book
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Ingredients
Method
Techniques
- 35 ml extra virgin olive oil
Heat a large frying pan over medium heat and add the olive oil.
- 1 whole shallot
- 4 cloves garlic
Thinly slice the shallot and roughly chop the garlic, add to the hot pan and mix continuously so they do not brown.
- 1¼ g sweet smoked Spanish paprika
- ½ g dried thyme
After 2 to 3 minutes, when the shallot is slightly translucent, add the paprika and thyme and mix to coat.
- 410 g canned diced tomatoes
- sea salt
- black pepper
Add the diced tomatoes, season with sea salt and black pepper, raise to high heat and simmer a few minutes.
- 600 ml vegetable broth
After about 3 minutes, when the tomato juices have reduced, add the vegetable broth and bring to a boil.
- 225 g Pan-Aid pasta
Add the pasta and stir every 2 to 3 minutes so it does not stick.
After 8 to 9 minutes, cover and lower to low medium heat and simmer 3 to 4 minutes more, until the pasta is al dente.
Uncover, take the pan off the heat and leave to cool 3 to 4 minutes.
- 170 g canned salmon
Drain the canned salmon in a fine sieve and flake it to remove the excess liquid.
- 150 g plain Greek yogurt
- 8 g chopped fresh parsley
- black pepper
Add the salmon, the room temperature Greek yogurt, the parsley and a generous amount of black pepper and mix through.
Loosen with more broth if the sauce is too thick; serve from the pan or in serving dishes.
Serving and tasting