Roasted red peppers, salmon, a little chilli, garlic and parmesan combine in this recipe to create a delicious sweet and spicy pasta sauce. Combined with fresh egg tagliatelle, this makes a fantastic meal!
- 300g fresh egg tagliatelle
- 4 small salmon fillets, boneless
- 100g roasted red peppers from a jar, drained weight
- 250ml chicken stock
- 1 tbsp. corn flour
- 2 garlic cloves
- 1/2 fresh green chilli
- Small handful freshly chopped coriander
- 2 tbsp. lemon juice
- 5 tbsp. grated parmesan cheese
Mince the garlic cloves and chilli. Put the salmon into a baking tray, sprinkle with lemon juice, season with salt and pepper and bake at 200C in a single layer under the fish flakes, around 10-12 minutes.
Put the peppers, garlic, chilli, corn flour and parmesan into a blender and blitz until smooth. Add the stock and coriander and blitz to blend.
Bring a large pot of salted water to the boil, drop in the pasta and cook according to packet instructions. Flake the salmon into the sauce and heat through.
When the pasta is cooked, drain and toss in the pasta sauce before serving.