Ingredients:
2 tablespoons olive oil
1 cup button mushrooms, finely sliced
1 cup dry white wine
1 1/2 teaspoons chopped fresh dill or 1 teaspoon dried dill
1/4 cup fresh chives, snipped
1 1/4 cups very low fat unsweetened soy cream or 1 1/4 cups very low fat fromage frais
8 ounces smoked salmon, cut into thin strips
ground black pepper
lemon juice
12 ounces fresh spaghetti or 12 ounces linguine
chives ( to garnish)
Directions:
Heat the oil in a large nonstick frypan.
Add the finely sliced mushrooms and fry them over gentle heat for 4 to 5 minutes, until they are softened but not coloured.
Pour the white wine into the pan.
Increase the heat and boil rapidly for about 5 minutes, until the wine has reduced considerably.
Stir in the herbs and soy cream or fromage frais.
Fold in the salmon and reheat gently, but do not let the sauce boil or it will curdle.
Stir in pepper and lemon juice to taste.
Cover the pan and keep the sauce warm.
Cook the pasta in a large saucepan of lightly salted boiling water until just tender.
Drain, rinse thoroughly in boiling water and drain again.
Turn into a warmed serving dish and toss gently with the salmon sauce before serving, garnished with chives.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.