|It must be almost St Patricks' Day because I'm making Green Salmon Pasta again! I found this recipe in a Woolies brochure a few years ago & while it is still evolving, it's one of my favourite quick easy dinner dishes.|
|But you know what makes it even better? I now have two versions of my recipe! One I can stand at the stove for, and one I can toss in my sparkly new Kambrook Quattro Multi-Cooker (review to come later, and keep your eye out for a giveaway too - shhh!)|
|This is what I'd usually make. Pretty simple and relatively quick.|
|But you do have to have your pasta freshly cooked and be ready at the stove so you don't over cook the extra greens.|
The latest version of the recipe is pretty close to a 'set & forget', but I need a few more practices ;-)
|I'm kicking myself for not taking any photos with my 'real' camera, but I did snag a few with my phone. Mostly so I could remember this version of the recipe :-)|
Pre heat 'Sauté' mode to high. Melt butter, sauté onion & mushroom. Flick to 'Slow Cook' mode. Add tin of evaporated milk. Add spinach, salmon & fresh (uncooked) pasta. Mix. Steam extra greens. Serve with parmesan and capers.
This was only the second time I'd slow cooked anything! The first time was some Mexican Chicken Rice (recipe needs a little more tweaking before I share). Note to self, keep a closer eye on the liquid & add another tin of milk if it's going to be sitting there for 6 hours like it did this night. Also I only added the steaming greens for the last hour or so and there wasn't enough steam to really cook them. Either add them in earlier or keep an eye on that liquid.
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Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post. All opinions expressed are my own, based on personal experience with the product.