Gluten Free Pasta with Smoked Salmon and Tarragon Cream Sauce
Indulge in the creamy decadence of Gluten-Free Pasta with Smoked Salmon and Tarragon Cream Sauce, a quick and elegant dish perfect for weeknight dinners or special occasions. Featuring tender gluten-free pasta lusciously coated in a velvety cream sauce infused with fragrant tarragon and sautéed shallots, this recipe is elevated by the rich, smoky flavor of salmon. The sauce, enriched with a touch of chicken or vegetable stock for depth, comes together in just minutes, making this both a time-saving and crowd-pleasing meal. A sprinkle of Parmesan cheese and fresh parsley adds the perfect finishing touch. Whether you're gluten-free or simply looking for a sophisticated pasta dish, this recipe is sure to impress your taste buds while keeping things simple and delicious.
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Recipe Information
Ingredients
- 250 grams Gluten-free pasta (such as penne or fettuccine)
- 150 grams Smoked salmon
- 200 milliliters Heavy cream
- 80 milliliters Chicken or vegetable stock
- 2 units Shallots, finely chopped
- 2 tablespoons Fresh tarragon, chopped (or 1 teaspoon dried tarragon)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 30 grams Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the finely chopped shallots to the skillet and sauté for 3-4 minutes until softened and fragrant, but not browned.
Pour in the chicken or vegetable stock, and let it simmer for 1-2 minutes to deglaze the skillet.
Reduce the heat to low and stir in the heavy cream and half of the chopped tarragon. Let the cream sauce simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and ground black pepper to taste.
Slice the smoked salmon into bite-sized pieces and gently fold it into the sauce. Cook for 1-2 minutes until heated through.
Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly.
If desired, sprinkle the pasta with grated Parmesan cheese and stir to combine.
Serve the pasta in bowls, garnished with the remaining tarragon and fresh parsley.
Enjoy your Gluten Free Pasta with Smoked Salmon and Tarragon Cream Sauce!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 7.6 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 25.8 mcg | 129% | |
| Calcium | 439 mg | 34% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
