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Salmon Tagliatelle

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YIELD

2 servings

PREP

30 min

COOK

35 min

READY

65 min

Ingredients

213 213
GRAMS GRAMS CANNED SALMON
alaska, pink or red
397 397
GRAMS GRAMS TOMATOES, CANNED
chopped
213 213
GRAMS GRAMS PIMENTOS
canned, chopped
1 1
X X HOT CHILI PEPPERS
fresh, de-seeded, chopped *
2 1E+1
TEASPOONS ML PAPRIKA
1 1
SMALL SMALL ONIONS
finely chopped
1 1
EACH EACH ZUCCHINI
diced
1 1
EACH EACH LEMON
juiced
1 5
TEASPOON ML CORIANDER
fresh, chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
175 175
GRAMS GRAMS PASTA
tagliatelle, fresh or dried
25 25
GRAMS GRAMS COCONUT CREAM
1 1

Directions

Drain the can of salmon, break the fish into pieces, set aside.

Put tomatoes, chillies, pimento pepper, paprika, onion, courgette, lemon juice and coriander into a saucepan.

Bring to boil. Simmer for 5 minutes, Season. Cook pasta. Add salmon and creamed coconut to sauce. Heat gently, for 2 to 3 minutes. Stir lightly. Spoon over drained pasta. Garnish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 684 25% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 753mg 31%
Total Carbohydrate 31g 31%
Dietary Fiber 12g 48%
Sugars g
Protein 84g
Vitamin A 88% Vitamin C 235%
Calcium 42% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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