Summer salmon pasta

Name: Summer salmon pasta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 350 grams penne; 2 salmon steaks, about 175g 6oz each; 1 Tbsp olive oil; 2 Tbsps pine nut; 1 red pepper, deseeded and chopped; 300 grams mushroom, sliced; 1 handful basil leaves

If you want to add more dairy free and pescatarian recipes to your recipe box, Summer salmon pasta might be a recipe you should try. This recipe serves 4. This main course has 416 calories, 15g of protein, and 9g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have penne, mushroom, pine nut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Cook the pasta according to pack instructions, adding the salmon to the water 6 mins before the end of the cooking time.

Ingredients you will need

Salmon

Pasta

Water

Heat the oil in a pan, then cook the pine nuts until toasted.

Ingredients you will need

Pine Nuts

Cooking Oil

Equipment you will use

Frying Pan

Add the pepper and fry until softened. Tip in the mushrooms and stir until they start to soften, then add a ladleful of the pasta water.

Ingredients you will need

Water

Mushrooms

Pepper

When the pasta is cooked, remove the salmon to a plate, then drain the pasta. Fork the salmon into flakes and add to the vegetables along with the pasta and the basil leaves. Season with pepper and lightly toss together before serving

Ingredients you will need

Fresh Basil