It can be hard to try to do a “last minute” meal, when you are trying to practice healthy cooking habits such as eating whole foods and soaking grains. Regardless of how good you are at planning out your meals, eventually there will be a day when the ball was dropped and there is nothing ready or planned. I like to have brown rice pasta on hand for these type of nights.
Brown rice doesn’t contain as many phytates as other grains and is more easily digestible, so using brown rice pasta instead of whole wheat pasta is a better choice. We love Tinkyada’s brown rice pasta. I have served it to guests with no one even noticing it was different once a nice sauce was poured over it. There are many ways to do a nice, last minute meal with pasta, so it’s great to have a healthy source for it.
The following recipe was something I created out my cupboard/fridge when I needed a last minute meal. But we liked it so much, I think it’s going to be a “planned” meal now!
I used Henry and Lisa’s Wild Alaskan Pink Salmon, which, by far, has been the nicest canned salmon I have tried. It’s extremely mild (no “fishy” taste here!), caught using enviromentally focused practices, and is deep chilled within minutes of being caught (which explains the great taste!). Even my 18 month old daughter would eat it. You could also use fresh salmon and bake or grill it.
This pasta was a little “plain Jane” in looks, so for more eye appeal, use fresh herbs.
Pasta with Creme Freshe and Salmon
16 ounces of pasta
3-4 tablespoon butter
1 onion, chopped
1 cup of broth
1 heaping teaspoon of dried basil
1 heaping teaspoon of dried thyme
1/4 cup of creme freshe, or sour cream
1 can of Wild Alaskan Salmon
salt and pepper to taste
Cook pasta according to package directions. Meanwhile, melt butter in large sauce pan and add chopped onion. Cook over med-high heat until onions are soft and slightly browned. Add broth, herbs (run dry herbs in your hands to release more flavor) and salmon. Simmer for a couple of minutes to reduce slightly and add creme freshe or sour cream. Salt and Pepper to taste and pour over drained pasta. Easy, healthy, and tastes good! What more can you ask for?
Latest posts by KimiHarris (see all)
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019
- Autumn Roasted Vegetables (with Sweet Potatoes, Cabbage, Squash, Cranberries, and Potatoes) - November 19, 2019
- How Illness Changed How I Viewed Food - October 2, 2019