Creamy pasta with salmon and vegetables
2 pots, knife, cutting board, 2 bowls, frying pan, spatula
- 250 g pasta
Put over the pasta while you start making the sauce in the next step. Cook it al dente (still a tad firm)
- cutting board
Chop up the salmon (after you’ve removed the skin if it happens to have that) and then all of the vegetables
- ½ onion
- 200 g salmon fillets
- frying pan
Sauté the onion in butter until see through in a large heated pan (or wok) and then add the pieces of salmon
- ½ head broccoli
- 250 g brown mushrooms
- ½ green zucchini
Add more butter to the pan and then add all of the vegetables and stir.
- 1 tsp mustard
- 50 ml vegetable broth
In a small bowl, mix together the broth and the mustard, then add to the pan with the vegetables and salmon. Let it simmer for a few seconds
- 100 ml heavy cream
Add the heavy cream and two pinches of salt and pepper and let it simmer on medium heat while you do the next step.
- salted butter
- 1 tbsp whole-wheat flour
In a small pot, melt two tbsp of salted butter and then add the flour, mix quickly, and add flour until it’s a thick paste.
Add the mixture to the pan and stir until the sauce thickens. Taste the sauce and add salt or pepper if needed.
Add the sauce to the pasta and serve🍝❤️