Salmon Pasta Dinner

To be honest, I was a little worried about this recipe, although we have adopted the – don’t know until you try, attitude, I am always a little dubious of Ricotta recipes, ricotta is another one of those ingredients I am not sure whether I like or not, it’s an Italian cheese made from the whey the gets left over after making hard cheeses, it’s slightly acidic and has a slight lemony aroma, it’s mostly used in pasta dishes and desserts. I have made a few recipes with it – but something never seemed quite right about it, until now. If you’re like me and still not convinced I find cream cheeses – such as Philadelphia a good substitute, any other cheap brand would work just as well though. Please don’t forget that just because it’s written do it this way doesn’t mean, you must – generations of people have been “altering” traditional recipes, it’s how we evolve and grow. Besides new recipes have to come somewhere – and inspiration usually has to start somewhere too………!

 Tortellini with Salmon-Ricotta Sauce

1 package Cheese tortellini

2 Spring onions
2 garlic cloves, minced
½ leek, thinly sliced
2 portions frozen spinach, thawed and drained
100g mushrooms
1 tsp butter
1 tsp corn flour/corn starch
1 cup fat-free (skimmed) milk
½ cup shredded mozzarella cheese
1 cup ricotta cheese
200g salmon, boneless and skinless
2 tbsp dill
1½ tsp grated lemon peel
1½ tsp lemon juice, freshly squeezed
¼ tsp salt

1. Cook tortellini according to package directions. Meanwhile, in a large pan sauté onions, mushrooms, leek and garlic in butter until tender. In a separate pan, poach the salmon until it easily flakes with a fork. Combine the corn flour/corn starch and milk until smooth. Gradually stir into the pan bring to a boil, cook and stir for 2 minutes or until slightly thickened.

2. Stir in mozzarella cheese until melted, stir in the ricotta, poached salmon, dill, lemon peel, lemon juice and salt.

3. Drain tortellini, add to ricotta sauce. Cook and stir until heat through.

Another Pasta Dish To Add To The Mix

As I have probably already made quite clear, we love quick pasta dishes. This one covers all the basic, bases, creamy, cheesy, it has mushrooms and vegetables – has enough for leftovers, so great for a week night and next day lunch at work – or even better a “Vodka Friday” dish and hangover Saturday leftovers. Of course I am assuming you are cooking for two here, but it’s excellent as a family meal too. I have tried it on all four of our children and it went down a treat!

Tortellini Primavera

1 package of cheese tortellini

½ lb sliced mushrooms
1 small onion
2 garlic cloves, minced
2 tsp butter
150ml fat-free milk
200g cream cheese, cubed
200g frozen chopped spinach, thawed and squeezed dried
1 tsp Italian seasoning
1 large tomato, chopped
20g grated parmesan

1. Cook tortellini according to the pack instructions. Meanwhile, in a large skillet with a little olive oil and the butter, gently fry the mushrooms, onion and garlic until nicely tender. Then add the milk and heat through, stir in the cream cheese until melted, add the spinach and Italian seasonings.
2. Next drain the pasta, gently mix with the sauce and tomato and top with the parmesan cheese.

Tortellini , mushrooms and bacon

You've got to love simple pasta dishes, if for no other reason than they are convenient and easy to make. Don't get me wrong I love cooking complicated and wonderful recipes, sometimes though ease is the name of the game! Pasta can be really tasty and because it goes with almost anything you can bung a bunch of stuff together and not worry to much about it. This recipe has all my favourite things in it.     

Bacon, mushrooms, leeks, cream and cheese, for sure this comes under another comfort food. I tend to drain off most of the fat from the bacon before I add anything more to the the pan, but not all because it adds to the flavour in my opinion, that's again my personal choice though, leave it all in or drain it all! Up to you entirely........

Goodness me, I hate this phrase but.............. Nom Nom!!!!!!

tortellini with mushrooms and bacon

500 grams tortellini

1 tbsp evoo (extra virgin olive oil)

1 leek, chopped

175 grams mushrooms

250 grams bacon strips, diced

300 ml heavy cream

Salt and black pepper to taste

grated cheese

1. Cook tortellini for 10-12 minutes, until tender.

2. Meanwhile, heat the oil, add bacon, cook over a high heat until crisp, add mushrooms and leeks, cook until tender.

3. Drain the tortellini and return to the pan, add the bacon and mushrooms, cream, salt and pepper to taste, Heat gently for 1-2 minutes to warm through. Serve with sprinkled cheese.