Creamy Spring Pasta
Enter the perfect springtime dish.
Picture this: you’re sipping a nice glass of white wine, the weather is finally that perfect temperature where it’s warm but not too hot yet, you’re on a balcony somewhere, and you have a big bowl of this pasta in front of you. Yes? Can you be on board with this? Thought so.
It’s no secret that spring is my favorite season, and somehow this dish encapsulates everything spring in one bowl. It’s still a bit hearty, because pasta and cream sauce, but using fish which is light and flaky and adding in the grilled corn makes it seem like it’s aaaalmost summer. But not quite. This is the season that I’d like to spend my life in.
This recipe is actually borrowed from Christina at Dessert for Two, which I’m a huge fan of. (see: chocolate chip cookies). So obviously I’m read Christina’s blog for dessert reasons, but when I saw this pasta recipe I was immediately smitten. The cream sauce needed some tweaking to be low FODMAP, but luckily I’ve been hacking together this super easy cream sauce for ages. Simply throw some milk (ok, maybe gently pour) in a pan, add in some flour to thicken it. I think my mom used to do something similar? Honestly don’t know where it came from. I like to use oat flour because it adds a really nice nutty-almost-sweet taste to the sauce that you’d never even get from using wheat flour (gluten free flours for the win!). I also used salmon rather than lobster because, well, I’m not quite fancy enough for lobster. But if you’re feeling fancy, go for it! (And invite me over for dinner.)
Alright, what are you waiting for? Go take your wine and pasta to a balcony somewhere
(Ok so I have to be honest, as I type this it’s dreary and rainy outside which is the lame part of spring. If you have similar conditions in your parts, I recommend eating inside and having an extra glass of wine.)
Creamy Spring Pasta
- 1 ear corn husked and cleaned
- 1 tablespoon butter
- 10 oz salmon
- Olive oil
- Dried oregano, basil, thyme, and chives
- 6 ounces gluten free pasta
- Handful of fresh or dried chives
- Salt & pepper
- Grated asiago cheese or similar hard cheese
- ½ cup lactose free milk or cream (I used 1% milk)
- 2 tablespoons oat flour
- Dash nutmeg
- ½ teaspoon salt
- Pepper to taste
Heat the oven to 380F.
Bring a pot water to a boil and add a splash of (lactose-free) milk. Boil the corn in the water 10-15 minutes until softened.
Heat a grill or nonstick skillet to medium-high heat. You can also use a cast iron pan, but heat this to medium or medium-low heat. After the corn is done boiling, coat the it evenly with butter and place in the pan or on the grill. Char evenly on all sides and remove to a plate to cool. (If you’re cooking it indoors, perhaps open a window before you start!)
Meanwhile, line a baking pan with parchment paper and place the salmon in it. Drizzle olive oil over salmon and season with salt, pepper, and dried spices. Bake in oven for 10-15 minutes or until it flakes easily.
Bring another pot of water to boil (or use the same one from the corn). Add in pasta and cook until al dente. Drain and set aside. If your pasta gets done before everything is ready to assemble, coat it with some olive oil to prevent it from sticking.
To make the cream sauce: Gently heat milk or cream over medium-low heat in a small saucepan. Do not let it boil. When milk is pretty warm, whisk in the oat flour. Continue to whisk until no lumps remain. Season with nutmeg, salt, and pepper.
To assemble: Cut the corn off the cob. Remove skin from fish and cut into bite sized pieces. Coat the pasta in cream sauce and mix everything together. Top with grated asiago cheese and fresh or dried chives. Enjoy with a glass of white wine on a balcony somewhere!
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