I’m definitely a pasta lover and I like to try different pasta shapes. You wouldn’t think that the shape of dried pasta can affect a dish, but these lovely ribbons were a perfect accompaniment to this dish and the sauce clung to the ribbons beautifully! I do occasionally like a creamy sauce but this version is light and lean. Tick, tick, tick!
Ingredients for 1 serving
|25g||reduced fat sour cream|
|1/2||chicken stock cube|
|1 tsp||dijon mustard|
|10g||fresh parsley, chopped|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 190°C fan/400°F.
- Slice your mushrooms and onions
- Take a piece of kitchen foil, place the salmon in the centre, top with the onion, dill.
- Season the salmon to taste before wrapping it into a little parcel and baking it for approx 8 minutes.
- Allow the salmon to rest while you prepare the remainder of the dish.
- Steam the broccoli to your liking and set it aside.
- Put a pan of boiling water onto the heat and cook the pasta for the manufacturers recommended time.
- Add the olive oil to a frying pan and put it on a medium heat.
- Add the sliced mushrooms and cook for a few minutes and add the chopped parsley.
- Combine the stock cube, boiled water and dijon mustard before pouring it into the mushroom pan.
- Bring it to a boil and simmer for a couple of minutes to reduce and thicken slightly.
- Check your pasta and when it’s cooked, take the mushrooms off the heat, drain the pasta.
- Stir the sour cream into the mushrooms and add the pasta to the mushroom pan to coat with the sauce.
- Pop everything onto a plate and get ready for a taste sensation!
- For anyone following older BC plans, salmon has been used in place of chicken breast.
- For this recipe, the dried pasta variety I used was pappardelle.
- I prefer to use low salt stock cubes.