This buckwheat pasta recipe is the epitome of simple, nutritious and flavourful food. I used Scottish trout fillets but you could also use Salmon here too, both fish are a great source of anti-inflammatory Omega-3 oils.
Buckwheat pasta has become a firm favourite of mine. A great source of slow-release carbohydrate and gluten-free for those who are intolerant. I add peas and spinach to boost the nutritional value, add just about any veg you like. Here’s the recipe, it serves two, and can be made in under 20 minutes.
Ingredients
- 130g Buckwheat or wholewheat pasta (readily available from Sainsburys)
- 2 Trout fillets
- 2 Tbsp full-fat Greek yoghurt
- 2 Tsp Horseradish sauce
- Salt
- 50g Grated Parmesan
- Lemon
- 75g Frozen peas
- Handful of Spinach
- Olive Oil
Instructions
Season the fish and cook in a frying pan with a dash of olive oil for around 5 minutes each side. You don't need to crisp the skin because you are simply going to pull it away and flake the fish once cooked. Mix together the yoghurt, horseradish, lots of cracked black pepper and half the Parmesan.
Pop the pasta in a pan with a good amount of salt and a little olive oil and cook according to the packet. With about three minutes to go on the pasta, throw in the frozen peas. Once the fish is cooked, pull away the skin and flake it, leaving it in the pan to keep warm. Drain the pasta and peas and pop them back in the pan on a medium heat.
Add the horseradish sauce mix, a little salt and the spinach and stir together well warming it all through. Serve up with a little lemon juice and the remaining Parmesan on top. I add a few more veg on the side too. Enjoy!
If you like this recipe, then you will enjoy my other buckwheat pasta recipe. Buckwheat pasta tuna and capers . More traditionally Italian in flavour and equally nutritious and delicious.
