Spring Tagliatelle

5 min


15 min

Easy-Peasy Cooking: Sauté leeks and garlic, add in some salmon and peas, then pour in the creamy goodness. It’s so easy, you’ll feel like a top chef in no time.


  • 500g Pasta Vera Tagliatelle
  • 1 small leek – finely chopped
  • 2 cloves garlic – crushed
  • 1/2 cup sour cream or cream
  • 1 cup frozen peas (defrosted)
  • 150-220g smoked salmon
  • Basil or parsley to serve


  1. Heat a small amount of oil in a pan and sauté the leek until it becomes tender.
  2. Add garlic to the pan and continue cooking until it becomes fragrant and soft.
  3. Stir in the peas and once they are warmed through, add cream or sour cream to the mixture. Heat for an additional minute.
  4. Add small pieces of salmon to the creamy mixture and stir to combine. Remove from heat.
  5. In a separate pot, cook the pasta until it’s al dente, then drain.
  6. Add the cooked pasta to the creamy sauce and mix everything together.
  7. To serve, garnish with fresh basil or parsley.


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