Smoked Salmon Fettuccine with Creamy Lemon Sauce

Liven up the midweek dinner and try our delicious smoked salmon fettuccine with creamy lemon sauce (RECIPE BELOW). It’s a speedy meal done in just 25 minutes.

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Smoked Salmon fettuccine with creamy lemon sauce
Serves 4 Prep & cooking 25 mins

375g Coles Australian Fettuccine
1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
150g snow peas, thinly sliced
1 cup (120g) frozen peas
2 spring onions, thinly sliced
300ml light thickened cream
2 tsp wholegrain mustard
1 tsp horseradish cream
1 lemon, zested, juiced
185g pkt hot-smoked salmon, flaked
¼ cup coarsely chopped dill

1. Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Add the asparagus, snow peas and peas and cook for a further 1 min or until the vegetables are bright green and just tender. Drain the pasta and vegetables well.
2. Meanwhile, heat a large frying pan over medium heat. Add the spring onion and cook for 1 min or until spring onion softens. Add the cream and bring to a simmer. Add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2-3 mins or until sauce thickens slightly.
3. Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine. Remove from heat. Season. Sprinkle with lemon zest.

Fish SWAP: The zesty sauce works with any seafood – try canned tuna for a pantry twist.

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