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Julia Rose
Tagliatelle with salmon leek sauce
Italian pasta with smoked salmon, green pepper and leek.
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Ingredients
Directions
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Cut the bell pepper into pieces. Wash and cut the leeks in thin rings.
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Melt the butter in a frying or frying pan and fry the leeks and peppers for about 15 minutes.
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Meanwhile, cook the tagliatelle according to the instructions on the packaging.
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Add a dash of milk to the cornstarch and stir smooth.
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Stir the rest of the milk in the pan through the pre-mix and bring to the boil.
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Stir in the cornstarch paste and let it stirring while stirring.
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Stir in the chives cream cheese and salmon pieces, cover the pan and warm the dish over low heat for about 5 minutes.
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Divide the tagliatelle over the plates and spread the salmon-leek sauce on top. Sprinkle with pepper and salt to taste.
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Nutrition
700Calories
Sodium0% DV1.375mg
Fat45% DV29g
Protein58% DV29g
Carbs24% DV71g
Fiber24% DV6g
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