I am not a fan of animals products anymore (for health reasons more than anything else, I have to admit!) and I would usually go for something vegetarian but, I had few veggies and whole grain pasta left and so decided to buy philadelphia light and salmon to make something nice out of it.
And the final result was super light but filling and satisfying!
What you need:
- whole grain pasta (I have used fusilli but any type of pasta would do it)
- smoked salmon
- philadelphia light
- coconut oil
- one red chilli
Cook the pasta in boiling water for 12/15 (whole grain pasta usually takes 3/4 minutes than the normal one to be “al dente”).
Add in a pan 2 tablespoons of philadelphia (do not add too much otherwise it would be way too creamy), a pinch of salt, oregano, pieces of the smoked salmon, squeeze half a lemon and finally add the pasta.
Stir under medium flame for 3/4 minutes.
Wash the zucchini e use the peeler to shape them in tagliatelle, do the same with the carrots and add everything, with the chilli, a tablespoon of coconut oil, lemon juice previously squeezed and a pinch of salt, in a pan.
Cook everything under medium flame for 10/12 minute stirring from time to time and serve with the pasta.
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