Steve's Salmon Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 stalk celery
• 1 medium carrot
• 1 clove garlic
• 2 small chilies
• 2 salmon fillets
• 1/2 teaspoon rosemary
• 8 ounces tofu (about 4x3x1 inch)
• 100 g raw mange-tout (cut in big pieces)
• pasta (spaghetti, twists etc. this is a "sticking" sauce so you don't want shells)

Recipe

• 1 no fat in a creamy sauce!
• 2 woooo hooooo!
• 3 de-seed and almost de-rib chillis, then finely dice with celery, carrot and garlic.
• 4 gently saute in a teaspoon of good olive oil for three minutes.
• 5 add the rosemary and de-boned/diced salmon and cook for a further two minutes.
• 6 while this is all going on, pop the tofu into a liquidiser with about 1/2 a cup of milk.
• 7 whizz briefly and add more milk until you have a thick cream.
• 8 add this to the pan over a low heat and cook gently until heated through.
• 9 adjust seasoning and stir in the mange tout, then add straight away to the cooked and drained pasta.
• 10 tastes lovely and fresh!
• 11 (my lady found it had a touch too much heat, so you may want to de-rib the chillis totally) the mange tout were a good addition and added a nice fresh taste and also texture.