Name: Pappardelle with salmon and mushrooms with garlic saffron butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Pappardelle with salmon and mushrooms; 500 gram pack fresh lasagne sheets, cut into 2cm strips; 60 gram butter; 4 shallots, finely chopped; 300 gram mushrooms, quartered; 300 gram oyster mushrooms (halved, if large); 1/4 cup masala; 600 millilitre tub thickened cream; 1 tablespoon parsley, chopped; 1 tablespoon olive oil; 400 gram skinless, boneless salmon fillet; steamed brussels sprouts to serve; Saffron garlic butter; pinch saffron; 2 teaspoon boiling water; 150 gram butter, softened; 3 garlic cloves, crushed; 2 tablespoon parsley, finely chopped

Pappardelle with salmon and mushrooms with garlic saffron butter

Pappardelle blends with mushrooms and salmon in this pasta recipe, topped with garlic saffron butter

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

Pappardelle with salmon and mushrooms

500 gram pack fresh lasagne sheets, cut into 2cm strips

60 gram butter

4 shallots, finely chopped

300 gram mushrooms, quartered

300 gram oyster mushrooms (halved, if large)

1/4 cup masala

600 millilitre tub thickened cream

1 tablespoon parsley, chopped

1 tablespoon olive oil

400 gram skinless, boneless salmon fillet

steamed brussels sprouts to serve

Saffron garlic butter

pinch saffron

2 teaspoon boiling water

150 gram butter, softened

3 garlic cloves, crushed

2 tablespoon parsley, finely chopped

Method

Pappardelle

1.In a large saucepan of boiling, salted water, cook pasta for 3-4 minutes until al dente. Drain. Return to pan.

Saffron garlic butter

2.In a small bowl, combine saffron and boiling water. Set aside for 5 minutes. Stir butter, garlic and parsley through until combined. Season.

3.Place on a sheet of baking paper and roll into a log. Twist ends to seal. Freeze until firm.

Salmon and mushrooms

4.In a large frying pan, melt butter on medium. Sauté shallots for 2-3 minutes. Add mushrooms and cook for 4-5 minutes until lightly golden.

5.Stir in masala, then simmer for 30 seconds. Mix in cream, then simmer for 4-5 minutes until slightly thickened. Add to pasta with parsley, tossing to coat. Keep warm.

6.In a medium frying pan, heat oil on medium. Cook salmon for 2 minutes one side, then turn and cook for 2-3 minutes until just cooked through.

7.Flake into large pieces, then fold through pasta with sliced saffron butter. Serve with steamed Brussels sprouts.