How To Make Scandi Beetroot & Salmon Pasta
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Serves:
Ingredients
- 8 oz (225g) spaghetti
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium beetroots, cooked and diced
- 1 lb (450g) smoked salmon, flaked
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) vegetable broth
- Salt and pepper, to taste
- Fresh dill, for garnish
Instructions
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Cook the spaghetti according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and softened.
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Add the diced beetroot to the skillet and cook for a few minutes until heated through.
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Stir in the flaked salmon, heavy cream, and vegetable broth. Season with salt and pepper to taste.
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Simmer the sauce for about 5 minutes, allowing the flavors to meld together.
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Add the cooked spaghetti to the skillet and toss until the pasta is evenly coated with the sauce.
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Serve the Scandi Beetroot & Salmon Pasta hot, garnished with fresh dill.
Nutrition
- Calories : 596kcal
- Total Fat : 37g
- Saturated Fat : 15g
- Cholesterol : 94mg
- Sodium : 729mg
- Total Carbohydrates : 35g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 33g
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