My favourite pasta is definitely Pappardelle – I can’t really say why…Spaghetti comes a close second, but I really love Pappardelle. I do think that this Dairy Free Smoked Salmon and Pernod Pappardelle is the perfect combination – you can use any pasta you like for this sauce, you can even replace the Smoked Salmon with a broken up slalom fillet if that’s what you have available.
If you don’t have Pernod (you need to ask yourself about this – its a wonderful aniseed aperitif!) then substitute with a nice white sherry or a strong white white (not something light and fruity). The combination of the dairy free cream, smoked salmon and Pernod comes together perfectly in this sauce. I use Oatley cream and Oatley Crème Fraiche, and Violife Parmesan to keep everything dairy free, you can, of course, use the Cow versions should you wish.
The other thing I love about this recipe is the speed – it’s quick, delicious and is great for a special dinner.
Dairy Free Smoked Salmon and Pernod Pasta
- 200 grms Smoked Salmon
- 1/2 White Onion - finely chopped
- 2 Cloves Garlic - Sliced (you can mince if you like)
- 2 Tbsp Vegan Violife Parmesan Grated
- 250 Mls Cream - Dairy Free Oatley is my preference Or one cup
- 2 Tbsp Crème Fraiche - Oatley
- 1/8 Cup Fish or Vegetable Stock
- 3 Tbsp Pernod Or 1/4 cup white wine
- 480 Grms Pappardelle Or whatever pasta you prefer. You can make this gluten free easily by using gluten free pasta
- Fry the onion and garlic in a little oil until the onion is translucent, pop a large pot on the stove on a medium heat for the pasta. Do remember to salt the pasta water, it does make a difference. Pop in your pasta and time for between 9-10 minutes.
- Add the Oatley Cream, Crème Fraiche, Pernod, Parmesan and fish stock to the frying pan and whisk briefly to combine. Allow to simmer on a low heat while the pasta cooks. Just before the pasta is finished, stir in your chopped smoked salmon and leave to bubble away for a few minutes.
- Check your pasta, you want it al dente, rather than soft. Drain thoroughly, and pop back in the pot. Mix with the pasta sauce and serve.
- If you like, you could garnish with dill, or fennel leaves.
If you fancy some other dinner recipes take a look here: