Highland Pasta with Smoked Salmon

This is a really simple meal to make. The curry powder gives it an interesting twist.









You need:

225g Smoked Salmon - cut lengthways into strips
110g Rigatoni Pasta or similar
25g Butter
1 Onion - finely chopped
1 Clove Garlic - crushed
110g Chestnut Mushrooms - thinly sliced
1 teaspoon Curry Powder
1 tablespoon Plain Flour
150ml Dry White Wine
2 tablespoons Creme Fraiche
1 teaspoon Salt


Melt the Butter in a large pan then add the Onion and cook over a low heat for 5 or 6 minutes until soft. Add the Garlic, Salt and Mushrooms, cook for a further 2-3 minutes.

Mix the Curry Powder with the Flour, then stir into the pan to soak up the juices. Add the Wine slowly, whisking as you go.

Cook for 3 mins, then add the Creme Fraiche and stir well. The sauce is now ready, so set aside and keep warm until the Pasta is cooked.

While you prepare as above, cook the Pasta as per packet instructions

Add the Salmon to the sauce (re-heat if needed) and cook for a minute or so

Drain the Pasta and then mix together with the sauce.

Serve with Garlic Bread

Feeds 4