Creamy Pasta with Salmon & Peas
The Bush Gourmand
The Bush Gourmand
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Ingredients

  • 50 g Parmesan Cheese
  • 2 shallots, peeled and halved (or half an onion)
  • 1 garlic clove, peeled
  • 40 g butter
  • 150 g Fettuccine pasta
  • 350 g warm water
  • 200 g cream (or a mix of milk and cream cheese)
  • 100 g white wine
  • 2 heaped tsp fish stock powder (chicken will do)
  • 1 beaten egg (doesn't make a difference if you leave it out)
  • 1/2 cup frozen peas
  • Cracked Black Pepper

Instructions

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