What was your favourite dinner as a kid. The one you would answer without hesitation when your Mum asked you what you wanted for dinner?
Mine was Fettuccine Carbonara. Hands down everytime. Marks & Spencers made this killer sauce that I’m sure was super easy for ,my Mum to throw together if she needed something quick for us.
With lashings of bacon, Parmesan and cream it’s no wonder carbonara is so tasty but probably not the healthiest dinner choice. But the flavour combination is just so darn good it has got me for life. Smoky from the bacon, tangy from the parmasen cheese, sweet from the baby peas, all enevloped in a velvety cream sauce blended with whole eggs.
This healthier Primavera version omits the need for cream, uses cheese just for garnish and folate rich asparagus boosts the veggie load alongside the peas. The bacon is swapped out for smoked salmon which gives all that gorgeous flavour instead with high protein and good fats.
Of course by swapping regular pasta for buckwheat pasta. The whole dish stays light and feels so much more readily digestible and won’t sit heavy in your tummy like pasta often can
Health benefits of eating buckwheat
Buckwheat is not technically a grain actually belonging to the rhubarb family and
one of the highest sources of plant based protein on the planet.
It is rich in Vitamins B1 & B2, magnesium, potassium, iron and cholesterol lowering rutin and is great for maintaining blood sugar levels. All the things regular pasta carbonara won’t do!
And it makes damn good pasta. I only revealed to Husbandito that he it was in fact buckwheat pasta after it was long devoured and he said he never detected. the texture is spot on.
Smoked salmon primavera with buckwheat spirals
- 150g Orgran Buckwheat Pasta Spirals
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- ½ teaspoon olive oil
- 1 bunch of asparagus, trimmed and chopped
- 1 cup frozen peas
- 1 tbsp plain flour
- 350ml skim milk
- 250g smoked salmon
- ¼ bunch basil, chopped
- Zest & juice of ½ lemon
- Salt & pepper
- Grated parmesan to garnish
- Bring a large pan of salted water to the boil & add the pasts and set timer for 8 minutes
- Saute onions and garlic in oil until soft
- Add the asparagus and peas to the pan and cook for a couple of minutes,
- Sprinkle in the flour and stir for 1 minute before adding the milk and bringing to the boil
- Simmer until the sauce starts to thicken, stirring often (5mins)
- Stir through the lemon juice & zest and chopped basil
- Turn the heat off and stir through the smoked salmon
- Season with salt and lots of cracked black pepper to taste
- Drain the pasta then toss through the sauce
- Garnish with some grated Parmesan, fresh basil and more black pepper
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