Soy Life recipe library

Linguine with smoked salmon and light creamy sauce

500g linguine pasta
25g dairy-free spread
2 tablespoons flour
2 cups Milk, warmed
2 teaspoons dijon mustard
2 tablespoons capers, roughly chopped
salt and pepper, to taste
200g smoked salmon, cut into strips
Fresh basil leaves, to garnish

Method

Add pasta to large pot of boiling water and boil for 10-12 minutes or until pasta is al dente.
Drain.
Melt dairy-free spread and add flour, cook for 2 minutes.
Add milk and cook until sauce just boils and thickens.
Stir in mustard and capers, season to taste.
Remove from heat and stir in salmon.
Combine sauce and hot pasta. Mix well.
Serve immediately, garnished with basil.

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