Creamy Salmon & Pea Penne

In this easy pasta dish, salmon pieces are pan fried then served with a zingy yoghurt sauce. Yoghurt is a great ingredient to make a quick sauce for pasta that's still comforting and creamy.

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Ingredients

lemon 1 (juice)
garlic granules 2 tsp
gluten-free penne 400 g
frozen peas 200 g
salmon 4 ⅓ (sliced)
vegan coconut yoghurt 200 g
olive oil 1 tbsp
chilli flakes pinch
dried dill pinch

Method

Zest and juice the lemon.
Cook the pasta according to packet instructions. For the last 2 minutes of cooking, add the peas to the boiling water. Drain and set aside
Meanwhile, remove the skin from the salmon and slice into bite sized pieces. Heat the olive oil in a frying pan on a medium heat. Season with salt and pepper and cook for 5 - 7 minutes
In a bowl, mix together the yoghurt, lemon zest and juice and garlic granules. Season to taste how you like it with the dill and chilli flakes
Stir the yoghurt through the drained pasta and peas. Top with the salmon and enjoy!

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Creamy Salmon & Pea Penne

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Ingredients

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