This may be my new favourite pasta dish. Not just the sauce but the pasta itself, which was a happy accident. I had meant to buy spaghetti but in my haste I grabbed what looked like spaghetti on the picture, but when i opened it, was very thin pasta. At first I thought oh shit because I wasn’t sure it would work with the sauce, but wow it really did. It’s called Cappellini and it’s probably just slightly thicker than angel hair pasta.
A zesty, light summer pasta to keep in mind!
300g smoked salmon or trout
1 red onion, finely diced
1/2 glass white wine
1 tub cup creme fraiche
1 red chilli, finely chopped
1 tbsp smooth cottage cheese
juice of 1 lemon
1 cup sliced mushrooms of choice
a few sprigs fresh parsley, chopped
500g cappellini pasta (or any thin long variety)
salt and pepper
Boil the pasta according to instructions. Set aside and drizzle with olive oil when done. Make your sauce so long by heating a pan with olive oil and add the red onion. Fry for about 4 mins until translucent.
Add the mushrooms, chilli and white wine and cook about 7 minutes until reduced. Now add your pasta, salmon, creme fraiche, cottage cheese, lemon and stir to combine, over low heat so it warms through. Season, and drizzle a little olive oil over to loosen it up.
Serve with the fresh parsley on top