“Pasta Tuesday” brings you the lovely combination of creamy salmon sauce and green beans for a lunch spaghetti bowl. This isn’t my regular pasta combo, but everything I found online as inspiration proved too be either too fatty or to require stuff I don’t have in my fridge/ freezer. So once again, my way on the highway and I wasn’t disappointed 🙂
Servings: 2
Calories: 700kcal
Ingredients
- 300 g salmon file
- 200 g low fat cream cheese 0.2% fat
- 200 g frozen green beans
- 20 g low fat sour cream 10% fat
- 4 garlic cloves
- 2 tsp ground basil
- salt and pepper to taste
- 150 g whole-wheat spaghetti
- 10 g grated Parmesan cheese for garnishing
Instructions
- Peel and finely slice the garlic.
- Take the skin off the salmon file and remove the bones. Cut the meat in chunks (don’t make them too small as they will break anyway when cooked).
- Preheat a pan and gently heat up the garlic (you don’t want it to be burnt, just a little tender).
- Add the salmon, season with salt and pepper and cook for 15 minutes, while stirring from time to time.
- In a bowl mix the cream cheese with the cream and basil powder.
- Drain the excess grease that the salmon might have released in the pan.
- Pour over the salmon and gently mix together. Cook for 2-3 minutes then turn off the heat.
- Boil the pasta according to the packet instructions.
- Steam or boil the frozen green beans (I steamed them).
- Prepare a serving bowl, put the pasta in, then some of the green beans, top up with the salmon mix, then add the remaining beans on top.
- Serve hot with a sprinkle of Parmesan cheese.
