The light porcini mushroom and salmon pasta, prepared with smoked salmon, is a delicate and light creamy dish.
Compared to the fresh product, smoked fish contains:
– more salt;
– less fat but this also means fewer essential fats – omega 3;
– more proteins;
and represents a valid alternative to fresh salmon.
Creamy without cream: low-fat plain Greek yogurt substitutes cream in a light way.
The light porcini mushroom and salmon pasta is a single dish as it concentrates the characteristics that distinguish a balanced meal into a single course.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.8 oz 0% fat Greek yogurt
- 0.5 tsp extra virgin olive oil (raw)
- 0.5 tsp lemon juice (strained)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 5.6 oz whole wheat penne rigate
- smoked salmon (amount according to dietary plan)
- 1 pinch garlic powder
- 1 shot white wine
- 2.8 oz porcini mushrooms (frozen)
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Suggested Tools
- Knife
- Cutting Board
- 1 Pan with preferably glass lid
Preparation
In a small bowl, pour:
– the Greek yogurt;
– the extra virgin olive oil;
– the strained lemon juice;
– the salt;
– the pepper;
and emulsify vigorously with a fork until a smooth and homogeneous sauce is obtained.Or simply prepare 50 g of Greek yogurt.
Separate the smoked salmon slices and coarsely chop them with a knife.
In a pan, heat a sprinkle of garlic powder.
Deglaze with a shot of white wine.Add the frozen porcini mushrooms and cook over high heat until defrosted – just a few minutes.
Add the salmon, stir and briefly sauté until it changes color evenly but without overcooking.
Cook the pasta, rinse under running water and drain.
In the meantime, heat up mushrooms and salmon.Pour the pasta into the pan with mushrooms and salmon and stir.
Off the heat, add the Greek yogurt sauce or Greek yogurt – a couple of tablespoons or more according to desired creaminess – and mix to meld.Plate.
Grind some more pepper and add the chopped parsley.Your light porcini mushroom and salmon pasta is ready.
Enjoy your meal!
Storage, Tips and Variations
Use whole wheat pasta to increase fiber content.
For a lactose-free version, you can use lactose-free Greek yogurt.
For a fresher flavor, add a sprinkle of grated lemon zest.
Store the mushroom and salmon pasta in the refrigerator in an airtight container for up to 1 day.
Reheat it in a pan with a splash of water to restore its original creaminess.
FAQ (Frequently Asked Questions)
Can I use fresh mushrooms? Can I use other types of mushrooms?
Yes, of course!
You can use fresh mushrooms and you can replace porcini mushrooms with cardoncelli mushrooms, champignon or button mushrooms, pleurotus mushrooms, or whichever you prefer and are available.
If they are too watery, evaporate the excess water before adding the salmon.Can I use fresh salmon instead of smoked salmon?
Certainly, it just requires a few more minutes of cooking.
What can be used instead of Greek yogurt?
– light spreadable cheese – cottage cheese, ricotta, philadelphia;
– light pink sauce based on ricotta and tomato sauce.Can it be made without white wine?
You can replace white wine with a bit of lemon juice diluted in water.
