Who doesn’t love pasta? Moreover — who doesn’t love a good creamy alfredo sauce?!
The problem with pasta as a meal is that though it’s delicious and immediately satisfying, it’s primarily composed of carbohydrates (pasta, usually a tomato sauce, maybe some vegetables), making it a not-balanced meal. It can cause a sugar spike in those with pre-diabetes or diabetes, and it doesn’t keep you full for a long enough time.
I made this for my family one night and discovered a winning recipe. The fat in classic alfredo definitely helps in making you fuller for longer (compared to tomato-sauce pasta), but the salmon adds otherwise non-existent protein to the dish, as do the peas (which also add some fiber). Without further adieu:
Ingredients
- 500 grams fettuccine
- 1 white onion, finely chopped
- 100 grams butter
- 500 grams fresh salmon, cut into small cubes
- 2 cups of frozen peas
- 250 grams heavy cream
- 125 grams FRESHLY GRATED parmesan (do not buy the store-bought pre-grated kind, or the sauce will be grainy!)
- Salt and pepper to taste
Instructions
- Boil the pasta according to package instructions (save 1-2 cups of the pasta water before straining). Meanwhile, prepare the sauce.
- In a large saucepan, heat the butter and add the finely chopped onion. Saute till translucent.
- Add the cubed salmon and saute till they appear cooked through, before adding the peas. Cook for about 5-10 minutes, gently stirring to coat everything in the butter.
- Add the cream and bring to a boil. Turn the heat down and let it simmer for 2-3 minutes.
- Add the grated parmesan, salt, and pepper and stir till the sauce is creamy.
- Add the cooked pasta and 1 cup of the pasta water. Toss gently so the pasta is covered in sauce. Add more pasta water if needed to loosen the sauce a bit, but not too much so that the sauce doesn’t pool on the bottom of the saucepan.
Enjoy!!
