Per Serving: Calories 509 | Carbs 39g | Protein 28g | Fat 26g
Sometimes you just need a wholesome bowl of pasta! Right?
So one thing we will mention here is it's creamier than it looks! We didn't go full on cream sauce, but a little bit of cream cheese mixed through makes all the difference.
Hearty, filling and really quick and easy when you just want to slap something together. As always, it's nutritionally-balanced, high protein and careful on the calories.
We've also made this recipe dairy-free, using Violife cream-cheese alternative which is absolutely delicious if we say so ourselves!
INGREDIENTS (Serves 2):
2 sustainable salmon fillets
90g dried tagliatelle pasta
2 cloves crushed garlic
1 finely diced shallot
50g baby plum tomatoes
4 tbsp frozen peas
100ml vegetable stock
80g Violife original cream cheese
Fry-light (a few sprays)
METHOD:
Pre-heat oven to 180c
Wrap the salmon fillets in a foil parcel, place in the middle of the oven and cook for 15-18 minutes or until cooked through.
While your salmon is cooking, in one pan sauté the shallot, crushed garlic, peas and baby plum tomatoes on a low heat for 3-4 minutes.
In another pan boil your tagliatelle as per the packet instructions until tender.
When you have sautéed your veg, add in the cream cheese and gradually add in the stock, stirring until you have a creamy consistency.
Strain the pasta and add in the sauce. Pull apart the salmon into flakes and add into the pasta. Season with salt and pepper.
Stir it all through and serve!
Delicious, satisfying and easy - enjoy!