I was strolling through tastespotting.com when I came upon a photo of pasta and salmon. I clicked on it and it took me to the blog where I found an extremely easy meal to make. The blog is named Maninas: Food Matters and the recipe was for Smoked Salmon and Lemon Thyme Spaghetti.
It seemed like a very delicious meal and so I decided to give it a go!
Much like she did, I did a few changes to the recipe. I think this happens all the time…People like to add their own touches here and there to personalize it. I decided to add some parmesan cheese the cream to make it an Alfredo Sauce. Also, I didn’t have Lemon Thyme, but I added a couple squeeze to the sauce from a lemon towards the end.
I also added cremini mushrooms (because I love to put mushrooms in practically everything!).
I would have done fettucini or spaghetti, but I didn’t have any on hand…I had my choice of penne or rotini, so I opted for the penne although I’m a farfale girl, myself!
To prep: I cut small slices of smoked salmon. I used a whole package of smoked salmon that you usually find in the markets.
I also smashed and cut 2 cloves of garlic.
I used already cut/washed cremini mushrooms to save on time.
I began to boil the pasta according to the directions on the box.
During the last half of the portion of pasta cooking time, prepare the sauce. To do so, heat up about 2 Tablespoons of olive oil. Add the garlic, thyme sprigs, cremini mushrooms and cook the mushrooms for a few minutes, making them soft. Add the salmon.
The salmon takes pretty quick to cook since it’s thinly slice. While you stir the salmon for the first minute, add the cream.
Add enough parmesan cheese to thicken the cream up. I usually eyeball it and stir while pouring the parmesan. If you add too much parmesan, just add more cream to keep it to a nice creamy consistency.
Squeeze some fresh lemon juice into the mixture and stir.
The pasta should be done by this time. Drain it and then pour the mixture over the pasta in the same pot and give it a good stir.
Garnish with thyme and lemon.
Making alfredo sauce from scratch is easy and tastes a lot better than the store bought kind. I highly recommend!
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I’m often bad at keeping to a recipe, and just have to add my own touch. mainly because I get inspired by a certain ingredient, and think ‘this would go really well with…’ and there you go!
Glad you enjoyed it!
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