Smoked salmon fettuccine with creamy lemon sauce

Prep: 10 minutes | Cooking time: 15 minutes | Serves: 4 | Source:

This creamy fettuccine takes just 25 minutes and works with any seafood



  • 375g Coles Australian Fettuccine
  •  1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  •  150g snow peas, thinly sliced
  •  1 cup (120g) frozen peas
  •  2 spring onions, thinly sliced
  •  300ml light thickened cream
  •  2 tablespoons wholegrain mustard
  •  1 teaspoon horseradish cream
  •  1 lemon, zested, juiced
  •  185g pkt hot-smoked salmon, flaked ( or any fish or seafood of choice)
  •  1/4 cup coarsely chopped dill


  • Step 1
    Cook the pasta in a large saucepan of boiling water following packet directions or until just al dente. Add the asparagus, snow peas and peas and cook for a further 1 min or until the vegetables are bright green and just tender. Drain the pasta and vegetables well.

  • Step 2
    Meanwhile, heat a large frying pan over medium heat. Add the spring onion and cook for 1 min or until spring onion softens. Add the cream and bring to a simmer. Add the mustard, horseradish and lemon juice and cook, stirring occasionally, for 2-3 mins or until sauce thickens slightly.

  • Step 3
    Add the pasta mixture, salmon and dill to the sauce in the pan and gently toss to combine. Remove from heat. Season. Sprinkle with lemon zest.