Pasta with Smoked Salmon

This is a fresh take on the classic version without the heaviness of cream and butter.

Keyword: Allen Lim, Biju Thomas, Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Pasta with Smoked Salmon, Salmon, The Feed Zone Cookbook, The Feedzone Cookbook

Servings: 4

Ingredients

8 ounces (225g) farfalle (or other medium-sized pasta)
3 ounces (85g) smoked salmon
1 cup yoghurt (if using Greek yoghurt add a splash of water)
½ cup low-sodium stock, water, or milk
1 small tomato diced
½ cup carrots diced
½ cup green peas (frozen peas and carrots are a fine substitute for fresh)
¼ cup fresh parsley chopped

Optional Additions

fresh tarragon, capers, and/or chopped green olives

Instructions

Cook the pasta according to package directions to be al dente (10-11 minutes). Drain. Toss with a small amount of olive oil; set aside.
Remove any bones from the salmon and flake the meat with a fork.
In a large deep saucepan, whisk together the yoghurt and stock. The consistency should be thick. Set over medium heat and bring to a gentle boil, stirring continually. Simmer.
Add tomato, carrots, peas, and parsley. Cook 5-6 minutes, or until carrots are tender. Add cooked pasta and salmon (and any optional ingredients), mix thoroughly, and remove from heat.

Notes

From: Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook - Fast and Flavorful Food for Athletes Velo Press