Salmon Tagliatelle

Tagliatelle with salmon and courgettes

Category: Main meal | Serves: 4

Prep time: 20 minutes | Cooking time: 20 minutes


2 tsp rapeseed oil

2 leeks, washed and thinly sliced (about 225g/8oz prepared weight)

2 courgettes, thinly sliced (about 225g/8oz prepared weight)

1 tsp dried tarragon

3 tbsp cornflour

550ml (19fl oz) skimmed or semi-skimmed milk

418g (14 1/2oz) can (or 2 x213g/7 1/2oz cans) pink salmon, drained, bones removed and fish flaked

Dash of hot pepper sauce

Freshly ground black pepper, to taste

350g (12oz) dried tagliatelle

  1. Heat rapeseed oil in a non-stick saucepan. Add leeks and courgettes; cover and cook gently for about 10 minutes or until softened, stirring occasionally. Remove pan from heat; drain off excess liquid. Transfer vegetables to a bowl; stir in tarragon and set aside.
  2. Rinse vegetable cooking pan; use it to make white sauce. In a small bowl, mix cornflour with a little of the milk until smooth.
    Pour remaining milk into saucepan; stir in cornflour mixture.
    Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring.
  3. Stir cooked vegetables, flaked salmon, hot pepper sauce and black pepper into white sauce. Heat gently until sauce is piping hot throughout, stirring occasionally.
  4. Meanwhile, cook pasta in a separate pan of boiling water for 12 minutes or until tender. Remove from heat; drain thoroughly.
  5. Divide pasta between 4 serving bowls. Spoon sauce over pasta; toss gently to mix. Serve immediately.

Cook's tips

  • Serve with a mixed dark leaf salad.
  • Just before serving, try scattering some toasted flaked almonds over the pasta and sauce.

Nutritional information

Tagliatelle with Salmon