This is definitely a dish that kids will love, especially little girls who love pink...none the less an awesome quick mid week dinner recipe for adults.
Ingredients:
1 tbsp olive oil
200g twist/penne pasta
250g tin of pink salmon
2 small beetroots ( plain vacuum packed cooked beetroots, not the ones with vinegar)
1 red onion, chopped finely
1/4 tsp dried red chilli flakes
1/2 tsp dried oregano
1/2 tsp dried basil
3-4 cloves of garlic, chopped finely
100g of light Philadelphia cheese
2-3 tbsp grated Parmesan
handful of freshly chopped parsley
2-3 tbsp water
Salt & pepper for seasoning
Method:
1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside. If you have beetroot juice you can mix a little to give a pink colour.
2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Next add onions and cook.
3. Sprinkle the oregano & basil. Add the finely chopped beetroot. Season with salt & pepper.
4. Cook until the beetroot is soft. Add the salmon. Cook for few minutes. Add the Philadelphia cheese, mix well.
5. Reduce heat, add the grated cheese. Mix everything well into a thick sauce consistency, add little water if necessary. Season well
6. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.
Before serving sprinkle with grated Parmesan cheese and chopped parsley.
Ingredients:
1 tbsp olive oil
200g twist/penne pasta
250g tin of pink salmon
2 small beetroots ( plain vacuum packed cooked beetroots, not the ones with vinegar)
1 red onion, chopped finely
1/4 tsp dried red chilli flakes
1/2 tsp dried oregano
1/2 tsp dried basil
3-4 cloves of garlic, chopped finely
100g of light Philadelphia cheese
2-3 tbsp grated Parmesan
handful of freshly chopped parsley
2-3 tbsp water
Salt & pepper for seasoning
Method:
1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside. If you have beetroot juice you can mix a little to give a pink colour.
2. To prepare the sauce, add oil to a pan, fry garlic and chillies. Next add onions and cook.
3. Sprinkle the oregano & basil. Add the finely chopped beetroot. Season with salt & pepper.
4. Cook until the beetroot is soft. Add the salmon. Cook for few minutes. Add the Philadelphia cheese, mix well.
5. Reduce heat, add the grated cheese. Mix everything well into a thick sauce consistency, add little water if necessary. Season well
6. Once sauce is ready then add to the cooked pasta. Mix well, check for seasoning. Serve hot.
Before serving sprinkle with grated Parmesan cheese and chopped parsley.
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