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Ingredientes
- 55 gm Butter, (2 ounce)
- 1 bn Spring onions
- 1 Tbsp. Garam masala curry pwdr
- 3 Tbsp. Dry sherry
- 1 x Lemon, Juice of
- 55 gm Sultanas, (2oz)
- 1 can Red salmon -liquid removed with the juice, (418g) reserved and made up to 600mls with vegetable stock
- 450 gm Fresh penne pasta, (1lb)
- 3 x Large eggs, (hard boiled)
- 1/2 bn Fresh dill
- Â Â Salt and freshly grnd black pepper
- Â Â Mango chutney
- Â Â Lemon wedges
Direcciones
- In a large frying pan or possibly wok heat the butter. Add in the spring onions and stir fry for 30 seconds. Add in the garam masala, sherry, lemon juice, sultanas and salmon juice and stock.
- Stir in the pasta, cover and simmer for 5-6 min till the pasta is cooked. Add in a little extra liquid if the pan becomes too dry.
- Roughly flake the salmon and fold into the cooked pasta with the dill.
- Season to taste and heat through till piping warm. Scatter with the choppped egg and serve at once with a little mango chutney and lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 608 | |
| Calories from Fat 146 | 24% |
| Total Fat 16.64g | 21% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 143mg | 6% |
| Potassium 427mg | 12% |
| Total Carbs 91.4g | 24% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.14g | 5% |
| Protein 20.16g | 32% |
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