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Saturday, February 21, 2009

Creamy rotini with or without Salmon

YUMMY This was from Family Circle and the taste was excellent---the first picture is of regular rotini (the three colored kind) and the second one is of gluten free ziti. We changed the recipe from the Family Circle so it would be dairy free--but I will include both options. We had this with some Salmon, but it would be good without it if you are doing Vegan. The creaminess and the wonderful flavor is not captured by the pictures!! THIS is a very quick dish--only 15 minutes.

1/2 pound salmon fillet (we just used some canned Sockeye salmon)
1 box (14 1/2 ounces) rotini pasta (good with Ziti too)
2 cups fat-free half and half---we used soy milk
2 tsp cornstarch--we used a rounded tablespoon since we didn't use half and half
1/4 tsp salt
1/4 tsp nutmeg
1/8th tsp cayenne pepper
1 box (10 oz) frozen peas, thawed
1/2 cup grated Parmesan cheese (we used a tab. of nutritional yeast)
1/3 cup toasted walnuts, chopped (we just used chopped walnuts)

[If using salmon that is not canned--heat oven to 450 degrees--coat pan with non-stick spray. Add salmon to pan and bake for 12 minutes or until fish flakes easily when tested with a fork--keep warm]

MEANWHILE: Cook pasta following package directions. Drain and return to pot.

WHILE PASTA COOKING: whisk together the milk product, cornstarch, salt, nutmeg, and cayenne. Place in medium-size saucepan and bring to a boil. Simmer on low for 1 minute or until sauce thickens. Add peas and simmer for an additional minute, until peas are heated through. Remove from heat; stir in either the 1/4 cup of Parmesan cheese or the nuitrional yeast.
Place pasta in bowl and toss with sauce. Gently stir salmon and nuts into pasta and add rest of cheese.

We just served our pasta into individual bowls and added as much as the sauce, salmon and nuts that we wanted---

1 comment:

nannykim said...
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