Creamy Salmon Tagliatelle (Dairy Free)
, 35 min, 4
One-pot creamy pasta with salmon and peas, made with oat milk and simmered until the sauce thickens.
| prepPreheat oven to 180°C / 350°F | |||
| prepLine a baking tray with baking paper | |||
| 15 ml olive oil | Heat oil, cook garlic 1–2 min until fragrant | Add stock, milk & pasta; simmer 15–20 min until al dente | Stir in peas, flaked salmon & seasoning; serve |
| 2 cloves garlic, crushed | |||
| 600 ml vegetable stock | |||
| 360 ml oat milk | |||
| 250 g tagliatelle | |||
| 150 g frozen peas | |||
| 2 × 100 g salmon fillets, skin off | Bake salmon 180°C / 350°F, 12 min | ||
| Salt & black pepper to taste | |||
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