Creamy Lemony Spaghetti with Hot Smoked Salmon
with Rocket and Chilli
Quick, comforting, and filled with fresh zesty flavours, our creamy smoked salmon lemon spaghetti is the perfect recipe for nights in. Garlic and red chilli are fried until soft and golden before being gently combined with smoked salmon, fresh lemon, and rocket in a velvety creamy sauce. Toss the sauce through the spaghetti and serve in deep bowls.
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.
Ingredients
250
Spaghetti
1
Garlic Clove
½
Lemon
150
Soured Cream
(Contains Milk)
150
Hot Smoked Salmon
40
Wild Rocket
1
Vegetable Stock Powder
½
Chilli Flakes
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.
Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the garlic and a pinch of chili flakes (they're hot, be careful!). Cook, stirring, for 1 minute then add the water (see ingredients for amounts) and vegetable stock powder. Stir well to dissolve the stock powder and bring to a simmer.
Meanwhile, add the spaghetti (see ingredients for amount) to the saucepan of boiling water and simmer until tender, 8 mins. Once cooked, drain the spaghetti (but reserve a ladleful of the pasta cooking water - you may need this for your sauce!) and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the spaghetti cooks, add the hot smoked salmon and lemon zest to the pan with the stock. Season with salt and pepper and mix well. Simmer until slightly thickened, 3-4 mins. Stir through the soured cream and remove from the heat.
Add the cooked spaghetti to the pan with the salmon and sauce. Add a squeeze of lemon juice. Add a splash of the pasta cooking water to loosen if you need to, then stir together until everything is well combined and piping hot.
Divide the salmon spaghetti between plates and top with the rocket and a sprinkle of chilli flakes if you like it hot. Enjoy!
