It’s cold out, I’m tired, my belly is rumbling, so basically what I’m trying to say is “one bowl of creamy, cheesy pasta please”! Being on a low salicylate diet has limited my pasts sauces somewhat; anything tomato-based, garlicky, or herby is out. That’s where an Alfredo-type sauce comes in. Made with low salicylate ingredients, this dish enables me to enjoy my pasta fix without the fear of a reaction. Plus it takes less than 30 minutes to whip up with plenty left over for lunch the next day. Hurrah!

Enjoy xx

Low Salicylate Creamy Cheese Pasta

Serves 4

Equipment

• Grater
• Cutting board and knife
• Saucepans
• Measuring cups
• Measuring spoons
• Storage container

Ingredients

250g pasta

1 tsp salt

1/2 cup pasta cooking liquid

60g unsalted butter

3 spring onions (finely sliced)

2 Tbsp flour

1 cup milk

85 grams cream cheese

1/2 cup parmesan cheese (grated)

2 cans salmon (in water)*

Chives (finely sliced)

Method

1.) Add salt to a large pot of 2.5 L water and bring to boil. Add pasta and cook just until al dente (approx 8 minutes or according to package instructions). Drain pasta, reserving 1/2 cup, and set aside.

2.) In the empty pasta pot, pour back in pasta cooking liquid and bring to a gentle simmer. Whisk in butter until melted. Add spring onion and cook for about 1 minute. Stir in flour and whisk continuously for 2 minutes or until smooth.

3.) Add half of the milk, stirring continuously over medium-low heat (don’t boil, a few bubbles are ok) until sauce is smooth and creamy – about 5 minutes. Add the remainder of the milk and stir until all the clumps have broken up.

4.) Add cream cheese and parmesan cheese and stir until cheeses have melted and the sauce is smooth.

5.) Toss cooked pasta with sauce and dish into bowls.

6.) Add half a can of salmon* on top with a sprinkle of chives and serve immediately.

*Feel free to replace salmon with sautéd chicken pieces if that’s more to your liking.