Ingredients


600g gluten free pasta

100ml white wine

142ml pot lactose free double cream

2 tbsp grated Parmesan

450g hot-smoked salmon, skin removed and flaked into chunks

85g toasted pine nut









Method


Cook the gluten free pasta in boiling salted water according to pack instructions.

Meanwhile, bring the wine to the boil in a large frying pan, then simmer for 1 min. Reduce the heat, stir in the cream and season well.

When the gluten free pasta is cooked, drain briefly and tip into the frying pan with the sauce.

Add the Parmesan and flaked salmon pieces, and mix gently together.

Pile into bowls, sprinkle with pine nuts and serve with salad alongside.


Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Hot-smoked salmon with creamy pasta
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