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Chilli mushroom, salmon and asparagus pasta

Preparation time:
10 mins
Cooking time:
15 mins
Serves:
2 (as a main)
Rating:
This flavoursome dish will make your mid-week dinners fun and exciting.
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Ingredients

100g dried fettuccine or gluten-free pasta
1 teaspoon extra virgin olive oil
200g flat mushrooms, thinly sliced
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
1 bunch asparagus, woody ends trimmed, sliced diagonally into 2cm lengths
400g can no-added-salt chopped tomatoes
60ml (¼ cup) salt-reduced chicken stock or gluten-free stock
185g can Tassal Premium Tasmanian
Salmon in Springwater, drained
20g parmesan shavings, to serve
Freshly ground black pepper, to serve
Notes

PER SERVE: 1840kJ, protein 29.9g, total fat 13.6g (sat. fat 4.3g), cholesterol 48.9mg, carbs 44.2g, fibre 8.9g, sodium 313.5mg. Carb exchanges: 3. GI estimate: low. Gluten-free option.

Method

1. Cook the pasta in a large saucepan of boiling water, following packet directions. Drain well.

2. Meanwhile, heat the oil in a large non-stick frying pan on medium-high. Add the mushroom, chilli and garlic. Cook, stirring often, for 5-6 minutes or until the mushroom softens. Add the asparagus. Cook, stirring, for 1 minute. Add the tomato and stock. Bring to a simmer and cook for 2 minutes.

3. Add the pasta and salmon to the frying pan. Cook, stirring, until combined and heated through.

4. Divide the pasta and sauce between shallow bowls. Top with the parmesan and sprinkle with pepper to serve.

  • Author:
  • Stylist: Yael Grinham
  • Photographer: Paul Urizar

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