Green Salmon Pasta
I love hummus and since I tried it as a pasta sauce, I always make sure I have a pot in the fridge.
Creamy and delicious, it’s a great alternative for heavy creamy sauces and blends perfectly with my favourite greens. You can use store-bought dip or make it from scratch, using my quick recipe for delicious homemade hummus.
(Serves: 4)
(Cooking Time: 30 minutes)
NUTRITION PER SERVING:
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Calories: 530.95kcal
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Total fat: 24.57g
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Carbs: 56.46g
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Sugars: 5.57g
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Protein: 27.43g
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Sodium: 642.71mg
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Fibre: 11.89g
INGREDIENTS:
For the salmon:
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1 tbsp olive oil
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2 salmon fillets
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Salt, black pepper
For the pasta:
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200g whole-wheat pasta, we used tagliatelle
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2 tbsp olive oil
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1 white onion, chopped
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2 garlic cloves, minced
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150g kale, washed and shredded
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100g baby spinach, washed
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150g green peas, cooked or canned
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200g plain hummus
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Juice of 1 lemon
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Salt, black pepper to season
METHOD:
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Preheat the oven to 200 degrees celsius / 180 degrees celsius fan / gas 6. Place the salmon fillets in the baking dish. Drizzle with olive oil and season with salt and black pepper on both sides.
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Bake for 15-20 minutes, until the fish is cooked.
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Meanwhile, cook the pasta according to the package instructions. Drain it and return to the pot.
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Place a large skillet over a medium heat. Add onion to the olive oil and fry for 5 minutes. Add the garlic, kale, baby spinach and green peas.
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Cook for another 5 minutes until the vegetables are soft, add the hummus, lemon juice and stir well until creamy and hot.
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Remove from the heat, add the pasta and toss well until combined and coated in sauce.
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Divide between 4 plates and top with flaked salmon. Season with salt and black pepper.
