Creamy Smoked Salmon Orecchiette
with Green Veggies & Parmesan Cheese
- Milk
- Wheat
- Gluten
- Fish
- Soy
- May contain traces of allergens
Orecchiette (meaning “little ears” in Italian) are the perfect pasta shape for cradling a creamy, cheesy sauce. Complete with tender carrot, umami-rich bacon and aromatic parsley, this is one stellar pasta dish.
Ingredients
2 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Green Beans
1 packet
Baby Spinach Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1
Zucchini
100 g
Cold-Smoked Salmon
(Contains: Fish;)
1 sachet
Savoury Seasoning
Utensils
Cooking Steps
• Boil the kettle. Thinly slice zucchini into half-moons. Trim and roughly chop green beans. Roughly chop cold-smoked salmon. • Half-fill a large saucepan with water and add a generous pinch of salt. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add the butter, garlic paste and savoury seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium then stir in light cooking cream, vegetable stock pot and the reserved pasta water, until slightly thickened, 1-2 minutes. • Stir through baby spinach leaves, cooked orecchiette and Parmesan cheese until combined, 1 minute. • Remove pan from heat then gently stir through salmon until combined. Season with pepper.
• Divide creamy smoked salmon orecchiette between bowls. • Sprinkle with chilli flakes (if using) to serve. Enjoy!
