Asparagus and smoked trout pasta

Fresh pasta, asparagus and smoked trout combine to make a delicious, light dinner. Add crusty bread and a green salad for a satisfying mid-week meal.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Asparagus and smoked trout pasta
  • 375 gram fresh egg fettuccine
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 bunch asparagus, trimmed, cut into 4
  • 1/2 cup white wine
  • 1 teaspoon dijon mustard
  • 300 millilitre cream
  • 200 gram smoked trout slices, chopped
  • 2 tablespoon chopped dill
  • crusty bread, to serve


Asparagus and smoked trout pasta
  • 1
    Cook pasta in a large saucepan of boiling, salted water for 4-5 minutes, according to packet instructions. Drain and keep warm.
  • 2
    Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 minutes until tender.
  • 3
    Add asparagus and saute for 1-2 minutes. Stir in wine and simmer for 2-3 minutes until reduced by half. Blend in mustard and cream. Bring to boil.
  • 4
    Reduce heat and simmer for 1 minute. Stir through trout and dill. Toss sauce through hot pasta. Season to taste and serve with crusty bread.


For a healthy extra, serve with a mixed green salad. If you don't like trout, you can use drained, flaked, canned salmon.

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