I don’t eat as much pasta now as I did when I was in my twenties. I guess back then I had to make my wages stretch a little further – pasta is nothing if not good value. Though as I was never strict at measuring out the portions I probably wasn’t being as frugal as I hoped. I know why I chose to not weight it out. A 75g portion of dried fusilli doesn’t look like it would satisfy a baby, let alone a growing young man. It’s strange as I’ve always measured rice in one way or another and never felt shortchanged. But pasta was in some way different. So were potatoes for that matter. I’m sure that my neglect of pasta has been welcomed by my waistline, but my tastebuds have been missing out.
Since I’ve lived with Michael I’ve discovered the discipline that was previously absent. He just doesn’t have the capacity to hoover up carbs in the same way as me. Portion control is key. If I serve an overflowing bowl of penne I know there’s a strong chance it will kill off his appetite completely. Having to be a little more strict has also made me realise that a normal portion of pasta is often enough. When it isn’t, or when I’m feeling hungry it’s fine to have something else on the side. And frankly, I don’t need much of an excuse to crack out the garlic bread!
This Salmon, Broccoli and Spinach pasta is the perfect example of what I’ve been missing out on. It’s rich and flavoursome, with wonderful pink flecks of fish throughout. Plus, it’s quick to make – going from fridge to table in half an hour. I also think it’s a good way to use up ingredients that might otherwise be thrown away. The quantities of mushrooms broccoli and spinach in here are rather modest and could easily come from leftovers of other recipes. Not that you’d know, as when they come together the result is a light, fresh balance to the generous amount of crème fraîche.
Oh, and as you can see I made this with spiralli pasta. I wanted the chunkier bits of the sauce to get trapped in the curves, so this was a deliberate choice. You might prefer to use something else (Michael suggested penne) and who am I to argue… I’ll leave that decision up to you.
Salmon, Broccoli & Spinach Pasta
- 2 Salmon Fillets about 250g total
- 1 tbsp Olive Oil
- 1 Shallot peeled and chopped
- 1 clove Garlic peeled and crushed
- 50 g Chestnut Mushrooms chopped
- 50 g Sun-dried Tomatoes chopped
- 50 g Broccoli cut into small florets
- 200 ml Fish Stock
- 150 g Dried Pasta of your choice
- 100 g Spinach blanched and shredded
- 100 ml Crème Fraîche
- Parmesan grated
- Freshly Ground Black Pepper
- Fill a deep frying pan with water, then bring to a simmer. Lower in the salmon fillets and poach for 8-10 minutes, until cooked through. Drain, then put to one side to cool.
- Heat the olive oil in a large pan over a medium heat. Add the shallot and sauté for 5-10 minutes, until softened and translucent. Add the garlic, then fry for a further minute until fragrant.
- Turn the heat down, then add the mushrooms and sun-dried tomatoes to the pan. Stir through the shallot mixture and cook for a further 5 minutes or so. Add the fish stock and broccoli, then partially cover the pan. Allow to simmer over a low heat.
- Meanwhile cook the pasta according to the packet instructions.
- Add the blanched, shredded spinach to the onion and mushroom mixtire, then stir to combine. Flake in the cooked salmon, followed by the crème fraîche then stir carefully and bring to a simmer. Remove the pan from the heat.
- Drain the pasta, reserving a little of the cooking water to one side. Add 1 tbsp of the water to the salmon mixture, stir through, then pour in the cooked pasta. Stir gently to coat the pasta with the sauce.
- Divide between two bowls then sprinkle over some grated parmesan cheese and freshly ground black pepper. Serve immediately.
|Estimated Values per Serving|
|of which Saturates||15||g|
|of which Sugars||11||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|