Creamy Salmon & Courgette Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Boil a kettle

Top, tail and chop your courgette[s] in half lengthways, then slice finely

Peel and finely slice your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced courgette and shallot with a generous pinch of pepper and salt

Cook for 5-6 min or until beginning to soften

Meanwhile, combine your double cream with your stock mix and 150ml [200ml] [250ml] boiled water – this is your creamy stock

Once slightly softened, add a knob of butter to the pan with 2 tsp [2 1/2 tsp] [3 tsp] flour and give everything a good mix up

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Add the creamy stock to the pan with your salmon flakes and a pinch of salt and cook for 2-3 min or until the sauce has slightly thickened

Add the drained tagliatelle to the sauce and stir everything together – this is your creamy salmon & courgette sauce with fresh tagliatelle

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!