Thursday night is always tricky, with extra-curricula activities (orchestra) often getting in the way of a tasty dinner. Tonight's meal, however, was both quick and tasty, taking only as long as it takes to boil pasta. That's a win as far as we're concerned!
For two people you will need about 200g pasta (unless you're seriously hungry). Cook the pasta to packet instructions. For the sauce, gently fry 1 chopped clove of garlic together with 1 small onion finely diced in a frying pan. After a couple of minutes add in 1/2 courgette that's been ribboned using a vegetable peeler. Once the courgette is cooked throw in up to 100g smoked salmon (the amount really depends on how much we have left, and we've used both trimmings or chopped slices). Stir for about a minute until the salmon is warm and a lighter shade of pink. Add in 100ml Lactofree cream and simmer for a few more minutes until the cream has thickened slightly. Once the pasta is cooked, drain and add to the sauce. You can stir in a handful of capers at this point if you wish. They cut through the creaminess quite nicely but not everyone enjoys them!