LOW FAT SALMON PASTA
This is a great midweek recipe to enjoy when you are short on time, and it feels oh so easy to reach into the freezer for something your body really won’t love you for! Creating your own cheese sauce doesn’t need to be daunting, in fact we’ve made it so simple it’s just a case of stirring in a pot of our Spreadable Protein Cheese for a low calorie, low fat, high protein sauce, that has zero compromise on the taste. Combine the sauce with a lean protein source like salmon, throw in some greens and there you have it, a simple, delicious and nutritionally balanced meal!
So what have we switched up…
Eatlean Spreadable – Instead of reaching for a jar of sauce that’s packed full of unnecessary sugars, and fats our Spreadable pots make the perfect cheese sauce when melted. Just stir in and go!
Wholewheat Pasta – We opted for a slow release carbohydrate in the form of Wholewheat pasta to keep you feeling fuller for longer.
Eatlean Shaker – A lower fat, higher protein alternative to parmesan, our Shaker Protein Cheese is the perfect topping for a hot bowl of cheesy pasta!
Take your salmon fillet and top with a little dill and lemon juice, wrap in tin foil and bake in the oven for 15 minutes until cooked through.
Cook and drain your wholegrain pasta, following the packet instructions. Pop the frozen peas into the pan half way through and cook those too.
In a pan add the cooked peas and pasta and your Spreadable Protein Cheese, mixing until the pasta is well coated and the cheese has melted well to form a thick cheese sauce consistency.
Flake in cooked salmon with an extra helping of dill and a squeeze of fresh lemon juice.
|1 Serving per bowl|
|Serving size||1 Bowl|
|Amount per serving|