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Salmon & Spinach Pasta
Smoked Salmon & Spinach Pasta
Seafood Recipes: Smoked Salmon & Spinach Pasta Recipe
The creamy Alfredo sauce with tangy capers and sun-dried tomatoes, and the smoked salmon complement each other well. Spinach adds great colour. For a delightful addition, try a glass or two of King Valley 2009 Pinot Grigio. with its complex flavours of apple and pear, and a dry finish. Or maybe you might like to choose another of our many declicious white wines.
375g dry fettuccine pasta
1/4 cup (85g) butter
1 cup (250ml) milk
1 tablespoon plain flour
1 cup freshly grated Parmesan cheese
250g smoked salmon, chopped
½ bunch chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
You do this:
- Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook till al dente - about 11 minutes - then drain.
- Meanwhile, melt the butter in a medium saucepan over medium heat and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
- Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through.
- Serve over the cooked pasta.
Our Favourite Wine Match:
We picked King Valley 2009 Pinot Grigio. Nice fresh fruit flavours and a crisp dry finish... a great alternative to Chardonnay. The perfect partner to both pasta and fish dishes, like our Salmon & Spinach Pasta. Or perhaps try another Dry White Wine.
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