Avonmore Smoked Salmon Tagliatelle

avon smoked salm tagl 5916

Smoked Salmon Tagliatelle with Avonmore Cooking Cream. Healthy, economical and perfect for two!


  • 200g fresh tagliatelle pasta
  • 80g sliced smoked salmon
  • 250ml Avonmore Cooking cream


1. Cook the tagliatelle in a pan of boiling salted water, stirring occasionally.
2. Cut the smoked salmon into thin strips.

3. Pour the cream into a separate saucepan and bring to the boil. Drain the pasta and toss with the cream, finally fold in the smoked salmon, peas and chives until nicely combined.

4. Season to taste with salt & freshly ground black pepper, then serve into warmed bowls and enjoy!!

3.80 avg. rating (74% score) – 5 votes


Avonmore Chocolate Strawberry Milk




  • 340g Keelings Strawberries, hulled
  • Avonmore Whipped Cream
  • 60g Sugar
  • 150g White Chocolate , Chopped
  • 700ml Milk
  • 1 teaspoon vanilla extract
  • 1 Pinch of Salt


1. In a bowl, sprinkle the Keelings strawberries with sugar and mix together. Leave to one side for 10 mins.
2. Blend the strawberries in a processor until smooth – filter through a sieve to remove any pulp or seeds.
3. Bring the milk to a simmer over a medium-low heat – stirring constantly. Stir in the chocolate and mix until smooth.
4. Add the Keelings strawberries to the chocolate milk along with the vanilla extract and salt – stir together.
5. Top drink with some Avonmore whipped cream and serve.


Recipe courtesy of Keelings

Hemp Seed Pesto Linguine

A delicious creamy linguine from community-based Las Vegas restaurant VegeNation.

Serves 2-3
Prep time 15 mins
Cook time 30 mins
Ready time 45 mins


225 g/8 oz wholewheat linguine
110 g/4 oz walnut pieces
75 g/½ cup chopped onions
1 tablespoon chopped garlic
salt and pepper, to taste
pinch red pepper flakes
1 bunch fresh basil
30 g/1 oz hemp seeds
55 g/2 oz nutritional yeast
85 ml/3 oz extra virgin olive oil
15 g/¼ cup diced sundried tomatoes
1 avocado, mashed
240 ml/1 cup vegetable broth

Boil water, add salt to pot and cook the linguine.

Toast the walnuts in a pan for five minutes.

In a pan, sauté the onions and garlic with salt, pepper and red pepper flakes, and add to a food processor along with the basil, toasted walnuts, hemp seeds, nutritional yeast and olive oil. Blend together to make a paste.

In a pan, add 1 tablespoon of extra virgin olive oil and the sundried tomatoes then lightly sauté.

Add the mashed avocado and vegetable stock, stir together and simmer.

Add the finished pesto, stir and simmer again.

Add the cooked linguine, coat with sauce then eat!