Oh oh another food post, If I am not careful this will turn into a foodie blog.
We made a pasta this past week that we had with salmon. Oh we encrusted the salmon with poppy seeds and broiled it. It was drizzled with lemon juice and melted butter as well.
We needed a good pasta to accompany this but did not want to be cooking too long as the salmon would cook quickly.
Overdone fish is just blech.
We made a pasta that was, perhaps, the best we have ever had. mmmmmm
Oh you are still here? So I expect you think now that I am going to tell you about the pasta?
oh all right, I have a few minutes before my next appointment. lol.
The sauce was easy and quick, what we wanted.
We took sour creme and plopped some in a large bowl, seasoned with a bit of pepper and veggie soup stock (powder) just a bit.
We chopped up cherry tomatoes and in they went with parsley and some chopped green onion.
I took an avocado and diced it, It didn’t go in though as I didn’t want it mashed up.
Red peppers that had been roasted the other day, so they were tender and skinless were diced and in they went. Roasted garlic as well, from the same day. Roasted garlic adds such a rich gentle flavour.
A bit of sweet chilli sauce, not much it is hot. But it cut the richness of sour cream a bit and sweetened it just right.
I warmed this in the Microwave just a a few seconds, (don’t cook it), so it wouldn’t cool down the shells when they were ready for the sauce.
When the pasta was cooked and drained, we put it in a bowl, tossed it with the sauce and then the avocados went on the top so they looked nice and were not mush.