Creamy Pasta with Salmon (Low FODMAP)
Pasta is always a joy to eat and is easy to make. This is no different with this Low FODMAP pasta dish. You can serve this to your guests without them knowing that it contains no gluten and no lactose. This pasta is deliciously fresh and creamy at the same time!
Ingredients (for 2 people)
- 200 to 250 grams of salmon fillet
- Spring onion: Green part
- 14 cherry tomatoes
- 75 grams of rocket salad
- 175 to 200 grams of gluten-free (corn) pasta (preferably Fussili or Penne)
- 200 ml Rice cooking cream (eg. Rice Dream of Alpro)
- 1 tablespoon of garlic oil
- 1 tablespoon of olive oil
- Pepper and salt
How to prepare
First it’s time to prepare everything before you start cooking. The cooking will then be simple and you only have to put ingredients together in the pan; First season the salmon fillet(s) with pepper and a little salt. Fry the salmon in a pan on both sides for 2 to 3 minutes (ie a total of 4 to 6 minutes). Remove the salmon from the pan and place it on a plate. If the skin is still attached, it should be removed after baking. Cut the green part of the spring onion into rings. It is sufficient to cut about a quarter of the green of a bunch of rings. Add this to an empty wok pan. Add the olive oil and the garlic oil, but do not turn on the pan yet! Cut the tomatoes into quarters, and put them aside for a while.
And then the cooking
Add the gluten-free pasta to a pan with plenty of water and bring it to a boil. Cook the pasta for this dish 1 to 2 minutes shorter than indicated on the package; you will soon find out why. Let’s assume that the pasta will have to cook for 9 minutes. When the pasta is boiling, the fire must be turned to low and then the 9 minutes cooking time will start.
When there are 6 minutes left (of the original 9 on the kitchen timer), it is time to switch on the wok pan with the onions and oil. Allow the onions to simmer for 2 minutes on medium heat. Turn the fire up slightly, then add the sliced tomatoes and fry for 1 minute. Then pour the rocket into the pan and fry for 1 minute. Within 1 minute the will completely shrink down, so no worries. Then put the salmon in the pan and press it into pieces (not too small!). With 1 to 2 minutes on the clock, add the Rice cooking cream to the pan with the salmon mixture and stir well. Season it with pepper and a good amount of salt. Taste to make sure it tastes just the way you want it.
If everything went according to plan, the pasta is now finished cooking. Drain the pasta and then put it in the wok pan with the salmon-vegetable mixture. Stir the dish well. Taste and add salt or pepper if you like. If you are satisfied, the dish can be served. Wonderfully fresh and creamy, and not at all difficult. Enjoy your meal!