So… this was dinner last night. Had to share it because it came about in one of those fist-pump moments (read: super rare occasion) when my improv cooking actually produced something that tastes good AND just so happens to be good for us. We were almost going to settle for left overs but the hubster wasn’t keen on eating the same thing 3 meals in a row so I offered to cook.
Turns out I did a pretty good job and there’s barely any left over for lunch tomorrow. Oh well. 😉
Keeping this recipe up my sleeve for nights when I have less than 30 minutes to prepare a good meal. The best news is, this still tastes great without the goat’s cheese, so my little boy (who is allergic to dairy but adores smoked salmon) can partake in this yummy dish and if you’re on a strict health kick and are off the fatty cheeses, you can still cook (and devour) this and feel fantastic. Enjoy!
Salmon & Goats Cheese Pasta
- 250 g wholegrain pasta of your choice
- Dash of olive oil
- 1/2 red onion, diced
- 2 cloves garlic, crushed
- 1 punnet baby roma tomatoes
- 1 lemon (juice and rind)
- 100 g edamame beans, boiled and shelled
- 2 handfuls baby spinach
- 2 tbsp goats cheese (optional, to servce)
- Cook pasta as per packet instructions.
- Heat olive oil in medium heat in a deep frying pan. When oil is hot saute onion and garlic for 2-4 minutes until soft.
- Add tomatoes and cook until they start to soften (4-5min).
- Stir in lemon juice and rind and lower heat. Add smoked salmon. If the pan is getting dry add 1-2 tablespoons of the cooking water from the pasta.
- Once salmon is cooked add the shelled edamame.
- Remove pan from heat and stir in spinach.
- Drain pasta and stir through the spinach and veggies.
- Add crumbled goats cheese.