Crispy Salmon Pasta

I love nothing more that a dish that comes together in 20 minutes, is bursting with flavour & generally satisfies every want & need I could have at the end of the day! For many people that will be pasta & I must admit a steamy bowl of spaghetti does have a special place in my heart but then so does this protein & veggie packed beauty 🙂

In terms of how we construct our meals many of us have been somewhat side balled into thinking that our carbohydrates should take up more of our plates than they necessarily need to, resulting in a somewhat less than ideal macronutrient ratio (fats : carbs : protein).

One of the simplest things I like to do with my clients is encourage they opt for a legume based pasta – firstly simply substituting it in for their regular grain based version as this will completely swap that nutrient profile because legumes are far higher in fibre & protein than grains. Additionally they are naturally gluten free which is fab for people like me, or those who are limiting it in their diet for whatever reason.

Then once they’re hooked & experimenting with the myriad varieties you can now find (I begin with red lentil as it is the most similar in taste & texture in my opinion, then progress to black bean noodles, edamame spaghetti, green pea penne etc) I come in strong with exciting & creative things like this!

Not that this bowl is in anyway unsuitable for ‘novices’ but because it challenges people’s perceptions as the majority of the bowl is your lovely protein with plenty of veg, & your pasta has gone from the base of the dish to the garnish. I find this to be a truly awesome lunch or dinner, & if you fancy a super sustaining snack those crispy fusilli pieces are sensational munched on their own too.

Happy experimenting everyone!