Creamy Seafood Pasta
Ingredients
6 oz (150g) Tricolour pasta
1 tbsp ( 1 x 15ml) extra virgin olive oil
1 small onion, chopped
1 clove of garlic, chopped
2 tbsp (2 x 15ml) parsley, chopped
3 oz (75g) button mushrooms, washed and sliced
220g tub Philadelphia light
3 fl.oz (75ml) milk
4 oz (125g) extra large tiger prawns, cooked
4 oz (125g) fillet of salmon, skin removed
1 fish stock cube
Salt and pepper
Lemon wedges to garnish
Parsley to garnish
Method
Cook the pasta in boiling salted water according to the package instructions or until al dente.
Dissolve the fish stock cube in boiling water. Place the salmon in the pan and add enough stock to cover the salmon. Poach for 5 minutes, and cut into cubes.
Meanwhile, heat the oil in a pan, add the onion and garlic and sauté until soft. Add the mushrooms, parsley and seasoning and sauté for a further 3 minutes.
Add the Philadelphia to the pan. Reduce the heat and stir gently until the Philadelphia has melted. Stir in the milk, tiger prawns and salmon. Heat gently – do not boil.
Drain the pasta and arrange on a warmed serving platter. Spoon the creamy seafood sauce over the pasta and garnish with chopped parsley and lemon wedges.
Serve immediately.
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