How To Make Creamy Salmon and Leek Pasta
Not too heavy and not too light, this creamy salmon and leek pasta hits the right spot. Made with creme fraiche, lemon, and white wine for fresh undertones.
Bring a large pot of lightly salted water to a boil. Cook the spaghetti in boiling water, stirring occasionally for about 12 minutes until cooked through but firm to the bite. Drain and return to the pot.
Melt the butter in a saucepan over medium heat. Cook and stir the leek in butter for 6 to 7 minutes until slightly softened, then season with salt.
Pour the white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer for about 5 minutes until most of the liquid evaporates.
Stir the crème fraiche, mustard, and 1 pinch of cayenne pepper into the leek mixture. Reduce the heat to low and let cook for about 5 minutes until warmed.
Add the salmon to the sauce, then cook and stir for 2 to 3 minutes until the salmon starts to flake and is no longer pink in the center. Remove the pan from the heat and stir in the cilantro.
Pour the sauce over the spaghetti, then toss to coat. Garnish with a pinch of cayenne pepper.
Serve and enjoy.
- Calories: 953.62kcal
- Fat: 41.31g
- Saturated Fat: 19.48g
- Trans Fat: 0.23g
- Monounsaturated Fat: 10.64g
- Polyunsaturated Fat: 5.23g
- Carbohydrates: 98.98g
- Fiber: 5.26g
- Sugar: 9.42g
- Protein: 35.75g
- Cholesterol: 120.28mg
- Sodium: 1053.50mg
- Calcium: 203.15mg
- Potassium: 909.05mg
- Iron: 3.49mg
- Vitamin A: 306.75µg
- Vitamin C: 19.81mg
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