Some days, only a giant bowl of creamy pasta will do the trick.
The good news is, it’s not hard to make a pasta dish healthy, just simply add veg. The sweet spot is 3 different types, which would provide a bunch of health promoting vitamins and minerals.
This balanced bowl brings together wild salmon, courgettes, mushrooms and spinach in a lemon & creme fraiche sauce.
It’s so tasty and completely comforting whilst still being super good for you.
As an added benefit, this is a 15-minute recipe.
Ingredients (serves 2):
200g chestnut mushrooms, sliced
1 clove of garlic, crushed
1 medium courgette, halved lengthways then sliced
Tbsp fresh thyme leaves
2 wild salmon fillets
2 heaped tbsp (100ml) Creme fraiche
180g conchiglie or pene pasta
Large handful of spinach
sea salt and freshly ground black pepper to season
rapeseed oil for cooking
Preheat the oven to 180 degrees C.
Bring a medium pan of water to boil.
Put the salmon fillets on a small roasting tray, drizzle with a small amount of rapeseed oil, season with sea salt and black pepper and roast whilst the pasta cooks (approximately 12 minutes).
Put the pasta in the boiling water and cook according to packet instructions.
Put a frying pan on a medium high heat and drizzle some oil in it. Add the courgettes, mushrooms, thyme and garlic and cook for 5 minutes, stirring frequently. Season well with sea salt and black pepper.
Drain the pasta, add it to the frying pan and turn the heat down to low. Take the salmon fillets out of the oven and set aside to cool slightly.
Add the lemon juice, lemon zest and creme fraiche to the pasta and season well with sea salt and black pepper.
Add the spinach and stir to wilt it in. Check the seasoning (by tasting the pasta) and season again if needed.
Divide the pasta between two bowls. Flake the salmon on top and eat.