Broccoli Pasta Pan

Name: Broccoli Pasta Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g ribbon noodles; 7-10 Tbsp Salt; 2 (30 g each) Onions; 4 TABLESPOONS Oil; 50 ml White wine; 100 ml Vegetable broth; 150 g Whipped cream; 7-10 Tbsp white pepper; 2 TABLESPOONS sauce thickener; 100 g freshly grated Parmesan cheese; 400 g Broccoli; 400 g Salmon; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g ribbon noodles
7-10 Tbsp Salt
2 (30 g each) Onions
4 TABLESPOONS Oil
50 ml White wine
100 ml Vegetable broth
150 g Whipped cream
7-10 Tbsp white pepper
2 TABLESPOONS sauce thickener
100 g freshly grated Parmesan cheese
400 g Broccoli
400 g Salmon
7-10 Tbsp Juice of 1 lemon

Directions

1
Cook the ribbon noodles in plenty of boiling salted water for 12-15 minutes until al dente. Finely dice onions. Fry in 1 tablespoon of oil until translucent. Deglaze with white wine. Add stock and cream, bring to the boil and season. Thicken with sauce thickener. Stir in parmesan. Cut broccoli into florets and blanch in boiling salted water for 5-6 minutes. Drain in a sieve
2
Cut salmon into 2-3 cm cubes. Season with salt and sprinkle with lemon juice. Heat the rest of the oil in a pan. Fry the salmon cubes all around until golden brown
3
Drain the pasta, mix with the vegetables, salmon and sauce in the pan and serve