smoked salmon & leek pasta…

We’ve been getting very good at using nearly everything we buy food-wise, and reducing our waste massively, and raiding the back of the cupboards for forgotten tins and packets. Most of the meals we’ve been making recently have been proper lockdown larder efforts, using generally what we have. When we do go the supermarket now, we plan ahead and often buy things which we would have considered luxuries in the past, meaning that if we don’t have all of the ingredients in, we have most and can usually find a substitute. This was once such meal this week.

The leeks were quite old and looked a bit ropey and past their best. Previously, I might have looked at them and decided they were too old and binned them. But this time, they were trimmed and a few layers peeled away – plus I kept the ends and these are sitting in water, sprouting, almost ready to planted up. Equally with the packet of smoked salmon – it was bang on its use-by date, by rather than thinking I’d get chronic food poisoning, I decided to be very brave and risk it 😉 I’ve also started buying mascapone cheese to use in sauces, rather than cream, so had a fresh tub of this in the fridge. And, as we always have pasta and white wine, we were good to go…

what you’ll need

  • Tagliatelle
  • Olive oil
  • Sliced leeks
  • White wine
  • Dried chilli flakes
  • Small tub of mascarpone cheese
  • Smoked salmon, cut into slices

what you’ll need to do

It couldn’t be simpler. Sautee the chopped leeks in the olive oil, until soft and then add the tub of mascarpone cheese and a glass of white wine. Meanwhile, cook the tagliatelle. Add a pinch of chilli flakes (and black pepper, according to taste). Simmer gently, until the the tagliatelle is cooked. Add the chopped smoked salmon to the cheesy, winey leek sauce and stir. Drain the tagliatelle and add to the sauce. Serve immediately.

The leek mixture is gorgeous once the cheese and wines and chilli flakes have been added. I didn’t add any additional salt as once the smoked salmon was added, for our taste, that provided sufficient saltiness.

A really quick & easy dinner dish, packed full of flavours.

Published on 6th May 2020