Dairy Free Smoked Salmon and Pernod Pappardelle

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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Ingredients

• 200 grms Smoked Salmon
• 1/2 White Onion – finely chopped
• 2 Cloves Garlic – Sliced (you can mince if you like)
• 2 Tbsp Vegan Violife Parmesan Grated
• 250 Mls Cream – Dairy Free Oatly is my preference
• 2 Tbsp Crème Fraiche – Oatly
• 1/8 Cup Fish or Vegetable Stock
• 3 Tbsp Pernod Or 1/4 cup white wine
• 480 Grms Pappardelle or whatever pasta you prefer. You can make this gluten free easily by using gluten free pasta

Method

1. Fry the onion and garlic in a little oil until the onion is translucent, pop a large pot on the stove on a medium heat for the pasta. Pop in your pasta and time for between 9-10 minutes.
2. Add the Oatly Cream, Oatly Crème Fraiche, Pernod, Parmesan and fish stock to the frying pan and whisk briefly to combine. Allow to simmer on a low heat while the pasta cooks. Just before the pasta is finished, stir in your chopped smoked salmon and leave to bubble away for a few minutes.
3. Drain the pasta, and pop back in the pot. Mix in the pasta sauce and serve.
4. If you like, you could garnish with dill, or fennel leaves.