Pasta with salmon without cream is a simple and delicious dish, perfect for anyone who wants a light yet tasty meal.
I made this dish without cream because I wanted it lighter and without weighing down the plate with creaminess.
A simple preparation but full of flavor, ideal for those who want a tasty but light dish.
In this version, salmon is the absolute protagonist, but without the addition of cream which is usually used to make the sauce creamier — yet I still created a little creamy sauce.
I don’t really like pastas that are overloaded with sauces where you can barely see the pasta; I think balance should be found in everything and in this case I’m satisfied.
What do you think, do you like it?
Follow the recipe and make it, then send me a photo and I will put it on my Facebook page in the folder dedicated to the recipes you’ve made.
Calories about 623 per person
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 2People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pasta with salmon without cream
- 7 oz semolina pasta (I preferred penne rigate)
- 3.5 oz smoked salmon
- 2 tsp butter
- 3/4 cup whole milk
- 3 tbsp all-purpose flour
- to taste salt
- to taste pepper
- dried parsley (or fresh, chopped)
- 3 tbsp white wine
- 1 tsp tomato sauce (or tomato paste)
Tools
- 1 Pan pan
Preparation of Pasta with salmon without cream
In a nonstick pan put the butter with the smoked salmon roughly chopped, sauté it in the pan stirring until it almost sticks to the pan.
Add the tomato, then the wine and cook for a couple of minutes.
Separately, in a pitcher or a large glass, put the milk and mix in the flour well, then pour it into the pan with the salmon using a fine sieve to avoid lumps.
Stir and continue cooking until you get a little creamy sauce.
Meanwhile bring salted water to a boil for the pasta and when it boils add the pasta, cooking it until fairly al dente.
When the pasta is ready, add it to the salmon with a slotted spoon so as to keep the cooking water aside.
Also add a few tablespoons of the pasta cooking water to the pan with the pasta and finish cooking, stirring constantly.
Plate and if you like add a sprinkle of dried parsley or fresh chopped parsley.
