This is one of the easy pasta I always make for lunch. There are a few reasons behind this:
- Easy and simple, plus less chopping. All the vegetables go into the blender, whiz them up and slowly cook for 15 minutes, then you’re almost there.
- Get enough protein. I usually use frozen salmon fillet, which has around 25 g of protein. I then thaw it in room temperature water for an hour before cooking.
- Get 4 kinds of vegetables in one shot (if you count garlic, then 5). The base of this easy pasta is mixed flavourful vegetables, which are onion, celery, carrot and mushroom. After slowly cooking, celery will transform to a lovely element that helps enhance the flavour. Even if you don’t like celery, you would like this pasta since you can hardly smell any raw taste of the celery.
- Relatively saucy pasta, not dry. Simply put, it’s a greater pleasure to eat.
Note Before You Cook This Easy Pasta
For the butter and milk – the purpose of adding milk is to achieve a creamy texture. Since I was using semi-skimmed milk, which is not fatty enough, that’s why I added butter. So, if you use full fat milk, then butter can be omitted, depends on the consistency you are looking for. I often use a tbsp of cashew butter (or someone calls it cashew mousse or cashew cream) to replace milk and butter, and the result is thicker and creamier.
Ingredients
Serves : 1
- 70 g spaghetti
- 120 g frozen salmon fillet, thawed
- 30 g celery sticks
- 1 small carrot
- 1/2 red onion (or yellow onion)
- 1 big mushroom, sliced
- 1 clove garlic
- 50 ml white wine
- 100 ml semi-skimmed milk (see note)
- 5 g butter (see note)
- 1/4 tsp salted vegetable bouillon powder
- salt and pepper
How to Make Easy Pasta: Caramelised Onions with Salmon
- Roughly chop the carrot, celery, onion and garlic. Whiz them in a blender until they are grated size.
- Heat 2 tbsp of olive oil in a pan, pour in step 1 vegetables and season with a generous pinch of salt and pepper, slowly cook them for about 15 minutes over low heat, or until the onions are caramelised.
- Meanwhile, cook pasta as per the packet’s instructions.
- After the onions have been caramelised, slip in the thawed salmon and add a little salt and pepper to season. When one side is done, flip to the other side to continue cooking until it’s done.
- Use a fork or tongs or spatula to loosen up the salmon until it’s flaky. Pour over the white wine, let it cook for a minute, then add in a ladleful of pasta water, milk, butter and vegetable bouillon powder. Mix well.
- Stir in the cooked pasta and toss everything together. Have a taste and adjust. If too salty, you may want to add some acidity such as lemon juice.
- Freshly grate some more black pepper on top before serving.
More Delicious and Easy Pasta Recipes
- Speedy Mackerel Spaghetti
- Triple Green Spaghetti
- 【15 mins】Rocket Prawn Spaghetti in 2 ways
- Heavenly Rich Pumpkin and Soya Milk Penne
