Smoked salmon fettuccine with creamy lemon sauce

Liven up your midweek repertoire with our delicious smoked salmon fettuccine. It’s a speedy meal that’s ready in just 25 minutes.

4

10m

15m

Ingredients

  • 375g Coles Australian Fettuccine
  • 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  • 150g snow peas, thinly sliced
  • 1 cup (120g) frozen peas
  • 2 spring onions, thinly sliced
  • 300ml light thickened cream
  • 2 tsp wholegrain mustard
  • 1 tsp horseradish cream
  • 1 lemon, zested, juiced
  • 185g pkt hot-smoked salmon, flaked
  • 1/4 cup coarsely chopped dill

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Add the asparagus, snow peas and peas and cook for a further 1 min or until the vegetables are bright green and just tender. Drain well.

STEP 2

Meanwhile, heat a large frying pan over medium heat. Add the spring onion and cook for 1 min or until spring onion softens. Add the cream and bring to a simmer. Add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2-3 mins or until the sauce thickens slightly.

STEP 3

Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine. Remove from heat. Season. Sprinkle with lemon zest.

Dietary information

Egg-free
Nut-free
Sesame-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.