Hot Smoked Salmon Spaghetti

Name: Hot Smoked Salmon Spaghetti with Asparagus and Crushed Walnuts
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 200 Spaghetti; 1 Chives; ½ Broccoli; 1 Garlic Clove**; ½ Red Chilli; ½ Lemon; 99 Hot Smoked Salmon; ½ Vegetable Stock Powder; 112.5 Creme Fraiche; 150 Water

with Asparagus and Crushed Walnuts

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Quick, comforting, and filled with fresh zesty flavours, our creamy smoked salmon spaghetti is the perfect recipe for cosy nights in. Garlic and red chilli are fried until soft and golden before being gently combined with smoked salmon, fresh lemon, chopped chives and crispy asparagus in a velvety crème fraîche sauce. Toss the sauce through the spaghetti and serve in deep bowls.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

200

Spaghetti

Chives

Broccoli

Garlic Clove**

Red Chilli

Lemon

Hot Smoked Salmon

Vegetable Stock Powder

112.5

Creme Fraiche

(Contains: Milk)

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)668 kcal

Energy (kJ)2795 kJ

Fat18 g

of which saturates3 g

Carbohydrate86 g

of which sugars10 g

Protein38 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Grill Pan

Instructions

Bring a large saucepan of water with a pinch of salt to the boil for the pasta. When boiling, add the spaghetti and cook for 11 mins, then drain in a colander.

a) Meanwhile, trim the bottom 1cm from the asparagus then chop in half widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the walnuts.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the panko breadcrumbs and walnuts and toast, stirring occasionally, until golden, 2-3 mins. When done, transfer to a bowl, wipe out the pan and return to medium heat with a drizzle of oil.

Add the garlic and cook, stirring, for 30 seconds. Pour in the tomato passata and water (see ingredients for amount) along with a pinch of salt and pepper and some sugar (if you have any). Bring to the boil then reduce the heat and simmer for 2 mins. When the pasta has 3 mins left, add the asparagus to the boiling water with the pasta.

a) Carefully stir the drained pasta and asparagus through the sauce, then add in the hot smoked salmon flakes and combine. Cook for 2 mins or until the salmon is piping hot. Season to taste with salt and pepper.

a) Serve the hot smoked salmon spaghetti in bowls with the nutty crumb sprinkled on top.