This fresh pasta dish will not only provide a good amount of iron, but also supplies slow release carbohydrates, protein and a good balance of healthy fats including omega 3 fatty acids.
- 2 cloves crushed garlic
- 1 diced brown onion
- 1 tbspn olive oil
- 300g sliced mushrooms
- 400g pink salmon
- 250g of pasta spirals
- 150g of baby spinach leaves
- Small bunch of chopped parsley
- 60g of lightly roasted pine nuts
- Pepper to taste
Add pasta to boiling water and cook to taste.
While the pasta is cooking, in a separate frying pan, combine garlic, onion, pepper and olive oil. Cook ingredients until onion softens. Add to this the mushrooms and a can of salmon, being careful not to break up the salmon too much, and then lower the heat. Add to cooked, strained pasta and add baby spinach leaves and parsley and sprinkle with pine nuts to serve.
Serves 6 people, is quick to prepare, tastes great and is very healthy.
Recipe courtesy of Debbie Iles, Dietician and Nutrionist.