We tend not to eat a heap of pasta, but it does make for a really fast meal occasionally. So it’s handy to have a few easy, delicious flavour combos like this lemony, smoked salmon, pea and broccoli recipe to call on.
This recipe came about after I bought some hot smoked salmon from our local farmers market (it’s also available in supermarkets), which I generally keep in the fridge to whip up a salad (like this one).
But it was a beautiful sunny Sunday and we were reminiscing about a long gone (but memorable) holiday in Italy – when the urge for pasta struck. I’ve found a gluten-free pasta that best serves like a wheat pasta (lets face it, many end up too mushy), is Royal Quinoa and Rice pasta by Olive Green Organics. So this is what I’ve used here, but on a less reminiscent day, I would probably use zoodles (zucchini noodles) instead. So here it is, a delicious (and fast) Italian inspired meal…
1 red onion, finely diced
1 clove garlic, finely chopped or crushed
1 cup frozen or fresh peas
1 cup broccoli, broken into small florets
¼ cup dry white wine
2 tablespoons sour cream (see dairy-free below)
Juice and zest half a lemon
1 fillet hot smoked salmon
Sea salt and pepper, to taste
300g pasta or approx. 3 cups of zoodles
Immediately with a big leafy salad
You can also allow to cool and eat as a pasta salad (good for leftovers)
Sub the butter for olive oil and the sour cream for coconut cream.
Serve on zoodles.
Omit the salmon, it’s lovely as a vegetarian meal also.
All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be. But you can help me to build a healthier world, please Share this post with a friend.