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Add a photoA slightly indulgent week night dinner
Ingredients
- 1 lb smoked trout
- 500 grams curly pasta
- 500 grams broccoli florets
- 100 grams light cream cheese, herb or onion flavour
- 2 tbs brie cheese
- 4 tbs light cream
- salt & pepper to taste
Directions
- Remove the bones and skin from the smoked trout.
- Break into small bite sized pieces and set aside.
- Put a large pot on to boil and liberally salt the water.
- When the water is boiling add the pasta.
- When the pasta is half-way cooked add the broccoli florets to the pasta and water.
- When the pasta is cooked al-dente drain the broccoli and pasta and return to the pot.
- Stir in the light cream cheese, brie (with or without the rind, your choice) and cream.
- Gently stir until the cream cheese, cream and brie have made a light sauce for the broccoli and pasta.
- Add in the trout pieces and stir gently to incorporate.
- Add salt and pepper to taste.
- Best served warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 6 servings | |
| Calories 508 | |
| Calories from Fat 109 | 21% |
| Total Fat 12.31g | 15% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 175mg | 7% |
| Potassium 680mg | 19% |
| Total Carbs 67.34g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.1g | 3% |
| Protein 30.62g | 49% |
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