Creamy Salmon and Asparagus Pasta
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Prep Time
10 MINS
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Cook Time
15 MINS
- KCals 471
- Carbs 41G
Ingredients
- 200 g dried pasta any shape you like
- 400 ml boiling water
- 1 fish stock cube
- ½ fish stock pot
- low-calorie cooking spray
- 1 onion peeled and finely diced
- 3 salmon fillets, cut into 2.5cm chunks (approx. 360g)
- 250 g asparagus cut into 3cm lengths
- 1 small handful fresh parsley chopped
- ½ lemon juiced
- 1 large egg
- 1 egg yolk
- 180 g quark
- 30 g pecorino cheese finely grated
- freshly ground black pepper
Instructions
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First cook your pasta according to the packet instructions, this usually takes between 9-11 minutes.
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While the pasta is cooking, add the fish stock cube and stock pot to the water and set aside.
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Spray a pan with some low-calorie cooking spray then sauté the onions for about 5 minutes, until they are softening. Pour in the stock, then add the salmon, asparagus, parsley and lemon juice. Cover and cook for 5 minutes.
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While the salmon and pasta are cooking, whisk together the egg, egg yolk and quark until smooth.
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Drain the pasta and return it to the pan, then quickly stir in the egg mixture. Beat well until it's a smooth consistency, then add the salmon, asparagus and stock mixture. Mix well then stir in half of the pecorino and season to taste with a little black pepper.
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Serve sprinkled with the remaining pecorino and a little extra chopped parsley, if you’d like.